Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Smoked Pork Belly

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked Pork Belly

    I was going to smoke a belly tomorrow (first time) and was surprised that there isn’t a recipe on site except for sous vide and burnt ends… anyway I was planning to smoke at 225 to maybe 165 then wrap it with apple juice and continue to 203F?


    Maybe Meathead Memphis dust for a rub? Or just salt and pepper?

    Any help & hints?

    #2
    This is how we do it. (just a little less butter.)

    Smoked Pork Belly Burnt Ends by How to BBQ Right — The Smoke Sheet – Weekly Barbecue Newsletter and Events List (bbqnewsletter.com)

    Comment


    • bbqLuv
      bbqLuv commented
      Editing a comment
      +1

    #3
    A couple video recommendations using Pork Belly, two of my favorite YouTube videos

    Pork Belly Burnt Ends Video from Meat Church https://www.youtube.com/watch?v=omEpZI18OtM&t=25s

    Pork Belly Burnt Ends Video from How to BBQ Right https://www.youtube.com/watch?v=nL82hlORY-k

    Comment


      #4
      I smoke plenty pork bellies (bone in and out)
      Dry brine at least overnight.
      MMD (I like to add some chili flakes)
      Cook indirect at 130C (270F) even higher sometimes. It usually takes sround 4 -5 hours to probe tender dependant on size. I find mine probe tender anywhere from 84C upwards.
      I love pork belly.
      Last edited by holehogg; May 19, 2021, 12:36 PM.

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        For us backwards Yanks, 84C is about 183°F. 😁

      • Troutman
        Troutman commented
        Editing a comment
        What statin did you say you were taking? holehogg

      #5
      I do skin on bellies on the kettle with rotisserie. Score the Skin and rub with plenty of salt. I don't use any other rub, I prefer the taste of the meat itself, but any rub you prefer would be OK.

      Here's a post from a couple of years ago with a piece of bone-in belly. I've done the same with belly without the bones.
      I've been intrigued with trying bone-in skin-on belly for some time, but found it difficult to find a source. Finally hooked up with a small whole animal butcher called Orlando Meats.

      Comment


      • Bkhuna
        Bkhuna commented
        Editing a comment
        I'm glad you showed up on this thread. The link to the smoked belly is awesome. I can see some of that showing up in homemade ramen.

      #6
      Thanks all for the tips.

      I was a little taken aback by the huge varience in cooking times.

      The longest was this one at 8 hours (@225F) on a pellet grill. Others were only a few hours....Since this is my first rodeo with belly, I'm going to plan on 8 hours max and put it in a cooler if it is done in half the time.

      Most of the recipes are burnt ends.

      I'm not doing burnt ends - or maybe I'll make a portion as burnt ends just for a taste.

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        I’ve done a ton of pork belly, both for me and at events (then I do 25 at a time). Never gone longer than 4 hours on any of them. I smoke ‘em at 265 (give or take)

      • dlaslo
        dlaslo commented
        Editing a comment
        I started in the morning expecting an 8 hour smoke. In almost no time the thermometer was at 150F. I ended up pulling it and sticking it in the fridge for 4 hours. Put it on again at 2PM and it was done at 5:00 --- total of 4 hours.

        It was a little dry but strangely the second day - I put some leftovers in the microwave with BBQ sauce and it was fantastic.

      #7
      The pork Belly bahn mi recipe on the site....it’s phenomenal. That’s the only way I’ve done pork belly besides curing it for bacon. Enjoy!

      Comment


        #8
        I cut one into 3 sections and seasoned all three differently - one with MMD, one with an Asian chili marinade, and one with just S&P.

        I was amazed at how it was just with S&P. MMD was 2nd, Asian was distant 3rd - it didn't take on much of the marinade.

        I cooked at around 250 up to IT of about 195-200, let it rest and sliced it into prolly 1/2" strips.

        Comment


          #9
          I've made Henrik 's version and it was wonderful: https://pitmaster.amazingribs.com/fo...ith-cracklin-s

          Comment


            #10
            You could always do a porchetta…

            A Porchetta (pronounced por-ketta) is yet another example of the national cuisine of Italy. Like the Filipino Lechon, it is a whole pig roasted over coals until the meat is done and


            Comment


              #11
              Originally posted by Troutman View Post
              Yup....I'm gonna try a porchetta

              Comment


                #12
                Originally posted by dlaslo View Post
                Maybe Meathead Memphis dust for a rub? Or just salt and pepper?
                I used MMD on pork belly burnt ends last weekend, and thought it worked well. I'm sure it would work well on a whole one.

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes

                Spotlight

                These are not paid ads, they are a curated selection of products we love.

                All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                Use Our Links To Help Keep Us Alive

                Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


                Groundbreaking Hybrid Thermometer!

                Thermapen One Instant Read Thermometer

                The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.


                GrillGrates Take Gas Grills To The Infrared Zone


                GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


                A Propane Smoker That Performs Under Pressure

                The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.