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PBBE temp

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    PBBE temp

    What’s a good internal temp for PBBE’s before the braise? The standard 205 degrees? Last weekend I went by time and ended up with asteroid nuggets! Thank y’all.

    Help me: PBBE?


      Pork Belly Burnt Ends.


        Definitely not 205, at that point they’d be done. I’ve never checked temp before the braise but I’d guess 150-160.


          What time and temp did you use last time? If they went sideways, then one or the other was out of kilter.


          • bbqLuv
            bbqLuv commented
            Editing a comment
            Or maybe "Looking you're, you're not cooking" syndrome. I avoid that syndrome otherwise I end with . . . well you got the idea.

          Three hours in smoke last time in PBC, didn’t temp them. Cinders. I do take my bacon to 150.
          Last edited by webwolff; July 27, 2021, 11:06 PM.


          • willxfmr
            willxfmr commented
            Editing a comment
            Hmm... I'll leave this one for the FGC crowd. They will know a lot more about that cooker than me. I don't suppose you know what temp the PBC was running?

          Always settles in around 275-290.


            Set the Bark, braise to tender, set the sauce. EZ PZ.
            1. Pork Belly Burnt Ends Video - YouTube
            2. Pork Belly Burnt Ends | Smoked Pork Belly Burnt Ends on UDS Smoker - YouTube
            3. Pork Belly Burnt Ends - YouTube
            4. Enjoy the process, enjoy the smoke, enjoy the cook, so relaxing.
            5. Enjoy a beverage of your choice. PBR?


              SWMBO agreed, PBBE this weekend.
              Thanks for the post.
              Last edited by bbqLuv; July 28, 2021, 09:46 AM.


                Just an FYI. I just went into this on your previous post about PBBEs. Check it out, and let us know how the second round goes, my friend.



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