First pork belly in the SnSDK. Thoughts?

[WillieMac]

A friend and I are cooking a big honkin' pork belly on my kamado tomorrow. It's our first, so seeking some advice. It's 13 pounds, 20" across, skin side intact. We want it sliceable - not pulled pork. And seeing a pretty wide range of suggested cooks online: Cook it up top. Cook down low on the grate just above the diffuser but with a drip pan underneath. Cook skin side up and score it. Cut off the skin to get the rub into that top meat. Chop it into segments. Cook high - 325 - or around 200. Cook it 2-zone. Done at 160. Done at 200. The friend would like to cook it whole for later frying by the piece, so I'm thinking the lower temp is more appropriate. Low and slow. Thoughts, ladies and gentlemen? Thanks!

[smokin fool]

I dunno I think your over complicating this.
The skin should either be all on or all off, I wouldn't be skinning it partially thru the cook.
If you cutting it into segments cut it right off the bat so as to get dry rub on all sides.
Cook temp, either or, I prefer 260-280.
Maybe look at burnt ends, Malcom Reed has excellent YouTube vids on burnt ends

[Spinaker]

Cook it at 275 F. ( That is where I cook everything BBQ related) I would remove the skin before cooking unless you plan on eating that with the meat. (You can use the skin separately to make cracklins. The cracklins' will make a great side to the pork belly, especially with some chipotle mayo) Score the top, add your rub and let it rip. I cook my pork belly to 200 F internal temp, and it is still sliceable. Just make sure you are probing the meat and not the ribbons of fat in the slab. The fat will give you inaccurate readings. You want to know the temp of the meat, not the fat.

If you want it a little more firm take it off at 190. Use a sharp knife to slice it and you will be just fine. You really want the pork belly to soak up smoke, tenderize and have a great crust. I really do not think you can really get that when you only cook it to 160 F.

A great way to do it is to smoke it to 200 F, then chill it and slice it. You get tender pork belly that is sliceable and you can refry later on.

[WillieMac]

Nice. Love the chilling/slicing suggestion. Do you dry brine and if so how long?

[Spinaker]

I do a dry brine over night if I have time. And that is really to save me from having to do it before the cook so I can concentrate on the fire/smoker set up. Otherwise, I will just season it up and let it rip. Pork Belly is the food of the gods, it really does not need a dry brine. WillieMac

[klflowers]

Frying by the piece? Are you making bacon or just smoking the belly? If you are just looking to smoke it, the results of this thread look excellent

https://pitmaster.amazingribs.com/o...uple-questions

Or what that Spinaker guy said.

[Spinaker]

That second part is wise advice, my friend. 😂

[DaveD]

Dunno, that first part is pretty damn wise too Thanks for the shout-out klflowers!

[Rob whatever]

With skin on pork belly, I use a different process than without. i score the skin and then add salt to the skin side only for 48 hours in the fridge, the idea being to dehydrate the skin. Wipe the salt off before smoking. I then add rub to all sides except the skin side. Put it on the smoker for 3-4 hours. I then finish off the skin by frying it in oil - place the skin in oil and then light the stove and sizzle until it gets that crispy fried pork skin. I’ve seen Harry Soo and America’s Test Kitchen finish it this way. Love this dish.

[PNWsmoke]

Going to try this on the weekend with my ribs for Mr. Bones

[WillieMac]

Successful cook on a cool (42) northern Delaware day, drizzling the first hour but not windy. Used Rockwood lump and apple chips for a traditional kamado cook, with the ceramic defuser over the fire. Trimmed off a couple pounds of fat (saved for cracklins); had to slice the remaining 10.5 lb piece up a bit as the entire belly was 23" and too wide for the SnSDK. Dry-brined the meat overnight and added Meathead's Memphis Dust in the morning while the kamado heated up to 275-280. Lots of smoke - much more than the amount of chips I added should have produced, seems like. Dunno if that's a function of this brand of lump, but it worked out nicely. The skinny strip was near the outer edge and with more direct proximity to the rising heat, naturally cooked faster; pulled it at 186, about 3 hrs in. The two big pieces stalled at around 167-168 for a bit more than an hour; it took about 5.5 hrs total to finish everything off. Bottom line: really great flavor with an awesome cut of pork. This was my first; the Mrs. is already calling for more. Appreciate the advice, all!

[klflowers]

Beautiful! I have only made bacon; I need to expand my horizons

[Spinaker]

You need to just smoke one. That is all I ever do with Belly now. I have not made bacon in years. It is just so good to smoke it right up! klflowers

[jfmorris]

I dunno WillieMac. The cooking grate in that SNSK is too pristine looking. As is the felt gasket. You need to dirty it up more!

Great job on the cook, and glad the boss liked it!

[WillieMac]

Ha! Thanks, jfmorris. I just finished my cleanup today. I used to think it was good to just sort of burn it off my old grills. Sure glad I had drip pans in there.

[WillieMac]

That's funny, klflowers. Now I want to do bacon!