Bacon Brisket with Dayne Weaver of Dayne's Craft Barbecue
Bacon Brisket with Dayne Weaver of Dayne’s Craft Barbecue
How to make a pork belly brisket. AKA Bacon Brisket.
I’m fortunate enough to have many great friendships in the BBQ world. From time to time my friends are willing to make videos with me and allow us to share the recipe. Dayne Weaver, owner & pitmaster at Dayne’s Craft Barbecue recently made his way on to the coveted Texas Monthly Top 50 BBQ Joint list. Dayne, his wife Ashley and their team, make some of the most beautiful BBQ platters you have ever seen!
On a recent visit to their BBQ joint at Lola’s Trailer Park in Fort Worth I was treated with their “Bacon Brisket.” It’s technically pork belly that is treated like a brisket, but no one is going to argue with the name Bacon Brisket when it tastes this good! Be sure to check out the awesome video that we shot with Dayne in the Meat Church kitchen on this cook.
Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Mill Scale 94 Gallon offset smoker:
Subscribe: | Website:
Watch the newest videos:
Follow Meat Church BBQ
Instagram:
Facebook:
Twitter:
Watch more videos!
Guest Pitmaster Playlist:
Shop Playlist:
Recipes:
Beef Recipes:
Most Popular:
About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #BaconBrisket #PorkBelly
source
OMG, I just did this with the same seasoning "Holy Cow, and the gospel" and I truly have to say this blew my mind. If you do this recipe be sure to let the pork belly slow cook but do not pull until you have a great jiggle. This is ridiculously great
Seems like it would be amazing to get a slice on some open flame or just torch it. Get a crisp on the outside.
And the great news is that it's low calorie like broccoli or celery and lean meat like this is a superfood. Lots of anti-oxidants. Incidentally, there's some oceanfront property for sale in Oklahoma in anyone's interested. Dang, that looks good.
Can't go wrong with this bbq joint. I live In Weatherford and get bbq from here whenever I can. Some of the best food in Texas!
was this cooked on off set or pellet?
Nice. Know what I'm trying with that pork belly in the fridge now!
That guy seems like a super cool dude to hang out with. Good to see someone not burned out in the restaurant business
@Matt Pittman just tried holy cow mixes with holy gospel and this is my new favorite rub. And just tired making this today and tuned out great I made it 4 different ways
New to smoking meats but diving in deep. I have been making belly bacon and back bacon for a couple of years now. Has anyone taken a full cured pork belly and cooked it like a brisket. I know dayne uses uncured pork belly. Just wondering if it could be done.
I pick your rubs at my local St. Augustine Ace Hardware…your buddy Bill Connerly is the manager…Great guy! All my friends and family love my barbecue but their favorite hands down is pork belly smoked like a brisket with nothing but your holy cow as the rub! Everybody loses their minds over it!!! Thank you for all the great content you have put out over the years! I was always good at barbecue….. your videos have made me great! Ain't bragging if you can back it up😂
Thanks Matt!!!
How have I not seen this. I was already thinking tacos. Awesome! I definitely doing this in a Banh mi sandwich. 🍻
Am I the only one who thinks the best piece is the ends?
Looks like some good old smoked pork belly to me. Only problem I've got is the name. "Bacon brisket"…really…who comes up with these garbage names?
Awesome. I trying this cook on Saturday.
I’ve been doing this on my smoker since summer time and it’s absolutely amazing. Got four slabs for my buddies tomorrow this is so underrated!!!
Can this be done on a char coal grill?? Don’t judge we are building the backyard kitchen then add the smoker…
Really awesome for you to bring him onto your channel. Seems like a down to earth guy. Great video. Would love to see you and Bradley Robinson, (Chud's BBQ) hook up for a cook. With your and his subs, it would be 1.1 million reached!! Thanks Matt
Doing this tomorrow plus a double smoke on some burnt end chunks. Best in 2024 MC
Hey Matt, Dayne just opened up his brand new brick-and-mortar location in Aledo, Texas. Are you coming to check it out anytime soon?
1:15 Sam Sulek😮😮
That’s a gay ass taco
We had this at Dayne's last week during our Texas BBQ trip and it was one of the best things we ate! Greetings from the Netherlands!
I’m cutting a pork belly in half and I’m doing this to one half and burnt ends with the other half this morning. Almost done with work, time to get the smoker going lol
So are these guests just invited/collaborate, or is it a “pay to play” to get featured on the channel?
You guys are so fortunate in Texas and the south in general. I live in Montana. We can really only cook here with any kind of consistency 6-7 months of the year. Especially where I live. Nothing kills a cook worse than a cold wind. Not to mention sub freezing temps. I'd love to be able to cook all year long!!
That man is awesome, very well executed
It’s Texas…….. you can fall out if an airplane over Memphis or Kansas City and land on awesome bbq
New to smoking. Matt, you have helped my husband and I reach near perfection in our first early smokes. THANK YOU!!! Was gifted a smoker from a friend that found a near new smoker put to the side of the road. We've been smoking once a week and taking FULL advantage of a good burn smoking multiple meals at one time. The money saved on just learning to butcher out own meat has been part of our education towards smoking. Fabulous eats and saving money! Great bites and slices of heaven. Much appreciation Matt.
Great video Matt! Hope to Visit someday.
more talkin than a pr4edator lookin for teens
Next on my list thanks Matt looks freakin awesome dude huge thumbs up from Ontario Canada 🇨🇦
How about Dave Grohl.That would be amazing!!
“Proprietary Shakers” 🤣
I made this and used a brisket rub cooked for 4.5 hours, they looked fantastic looked just like Dayne's Pork Belly but didn't taste very good at all. I've had pork belly before and love it, but this had a horrible taste that stuck in my mouth for an hour. I'm not sure what I did wrong. Unless my gauge was wrong and it was undercooked but said 205 degrees. Was a brisket rub the wrong thing to use? I have nothing to loss but try throwing it back on the smoker again or I'm going to try frying it in a pan to see if it changes the flavor profile.
must…make…bacon…brisket