Got a 10lb pork belly from Costco last Monday.
Used Meathead’s maple recipe on one third, and our tweaked version of his standard recipe on the other two. Today, preheated the Bronco, dropped in a nice sized applewood chunk, and hung the slabs.
Set right about here it ran between 225-245F on a windy day in the mid 30’s.
After 2.5 hours the thickest one hit 155F IT. This cook was very different compared to smoking it on the PBC which took half as long and led to a more significant char (using 15/10/10 lighting method and 2 rebar with no holes plugged).
Half of it is spoken for, but I’m looking forward to some killer BLTs this week!
Used Meathead’s maple recipe on one third, and our tweaked version of his standard recipe on the other two. Today, preheated the Bronco, dropped in a nice sized applewood chunk, and hung the slabs.
Set right about here it ran between 225-245F on a windy day in the mid 30’s.
After 2.5 hours the thickest one hit 155F IT. This cook was very different compared to smoking it on the PBC which took half as long and led to a more significant char (using 15/10/10 lighting method and 2 rebar with no holes plugged).
Half of it is spoken for, but I’m looking forward to some killer BLTs this week!
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