Honey Hog BBQ Seasoning: This rub is sweet. The first ingredient is sugar, coming in 3rd is honey powder. Look out for hot spots on your grill as it will burn on too high of heat. Watch out for that; you’ll end up with bacon that is dark brown and crispy.
Jalapenos: I spend a good 3 minutes digging through peppers until I find the thickest/fattest in the bin. Also, larger peppers typically are milder than small, so it helps cut down on the heat.
Honey Mixture: Thin out the honey, so it doesn’t burn. A simple process of mixing a tablespoon of hot water and the honey with a fork or baster.
Brisket: Since I use leftover brisket for these, I’m not picky about what I use, point or flat. There are so many other flavors at play here, make sure you don’t cut too thin, or you won’t be able to taste it.
Smoking Wood: Maybe a single small chunk of apple. I’m not a huge fan of bacon that has been hit with heavy smoke; for me, it tends to lose that wonderful bacon flavor.