PBBE temp

[webwolff]

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.

[SmokingPat]

Help me: PBBE?

[Jerod Broussard]

Pork Belly Burnt Ends.

[Red Man]

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

[WI Bubba]

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

[bbqLuv]

Or maybe "Looking you're, you're not cooking" syndrome. I avoid that syndrome otherwise I end with . . . well you got the idea.

[webwolff]

Three hours in smoke last time in PBC, didn’t temp them. Cinders. I do take my bacon to 150.

[WI Bubba]

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?

[webwolff]

Always settles in around 275-290.

[bbqLuv]

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?

[bbqLuv]

SWMBO agreed, PBBE this weekend.
Thanks for the post.

[Spinaker]

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.