First full pork belly

[Kascon11]

Good morning,
I am making time to relax today and I decided to make a pork belly. I get a 12 lb belly from Restaurant Depot. I spilt in 3rds and am smoking 2. I was inspired by Malcom Reed's YouTube post last week. It came skin on. I have made pork belly burnt ends with skin on and the skin was too chewy for me, (great flavor, but texture was not to my liking). So for this full belly I too the skin off. Not as bad as I thought it would be, bit not as pretty as it could have bee. I will do better next time. Just getting the PB warmed up, so I thought I would post. If I remember I will take pics through out the cook or maybe just the at the end.

Hope you all have a wonderful Sunday.

Keith

[58limited]

Looks nice, can't wait for the finished pics.

[Jerod Broussard]

I can smell it already.

[Kascon11]

I had to close the slider because the smell was amazing and making me so very hungry. I should probably go and take a picture. IT is 150, so maybe about another 90 minutes and then some resting time. I have no idea why I waited so long to cook a full belly.

[JCBBQ]

Oooh. Gonna be epic! Can’t wait for the pics

[barelfly]

Git in meh belly!!!!!!!!!!!!!!!!

[TripleB]

Looking forward to more pics and the final burnt ends.

[Michael_in_TX]

I want to do this. The pork belly we had at Tejas at the recent Meat-Up was amazing.

[Kascon11]

it seems to be very easy. the hardest part was removing the skin. I could have cooked it with but to get it crunchy would have required more research.

[Kascon11]

Not a bad way to spend my day. This was fun and I am looking forward to doing this again. Of the 12 lbs. I am probably giving away 11 lbs. I am the only person that can eat pork in my house and even in the old days I could consume this amount of richness. It was melt in your mouth good. Thanks for following along.

[jfmorris]

Wow! Next time I would split it down into smaller chunks, and freeze them for future cooks...

I'm having to adjust from most of my cooks being for 8 folks, down to 2. I find myself with lots of leftover BBQ in vacuum sealer bags in the freezer, and find that I cook much less often.

[Sweaty Paul]

Pork belly...delicious!

[HawkerXP]

[Spinaker]

Brisket is for kings.......pork belly is for the gods.

[PGH_RAM]

Looks like you nailed it!

[captainlee]

Nice job. I like Malcolm s recipe that you cut them into 1 inch chunks and smoke them then pan and add bbq sauce.

[Kascon11]

I like the hardcore carnivore burnt end sauce for pork belly burnt ends, I have not tried Malcolm's recipe, but maybe next time...

[bbqLuv]

I have only made Pork Belly Burnt Ends.
Your pictures look good. I will look up How to BBQ Right, Malcom Reeds video and give that a try on my pellet grill

[ronny676]

I have only made Pork Belly Burnt Ends.
Your pictures look good. I will look up How to BBQ Right, Malcom Reeds video and give that a try on my pellet grill

Once you try the chuck roast version, you might not go back so let us know how it turns out