This past weekend after our brisket class I had various briskets in stages of completion. I also have had a case of bacon and I felt like doing a bit of playing …..
I took a fully smoked flat of brisket (at room temperature) and cut it into 11/2 inch cubes. It was already moist and delicious but I wanted to take it up a notch.
I wrapped each brisket cube with slices of bacon to form a bacon wrapped brisket bomb. Then I placed the brisket bombs in my Traeger on a frogmat for 1 hour at 225F then I turned them and smoked them for another hour at 225 F. I used Oak and hickory pellets.
I glazed them with a homemade BBQ sauce that I use for competition. Oh my flip. These things are awesome. Seriously awesome.
**Please note they are not nearly as dark as the picture shows. Thats just my horrible picture taking.
Juicy moist smoked brisket wrapped in a layer of crispy double smoked bacon and topped with a sweet and spicy BBQ sauce. They are cubes of awesome yummy goodness.
The brisket was re-seasoned with Smoky Mountain Smokers Chipotle BBQ Rub, & Plowboys Bovine Bold for a power packed flavor combination. It was injected using Butchers BBQ Brisket Marinade. There were a few other ingredients as well…. but those are some competition secrets I would rather not share :0)