Hello everyone, I am going to try my hand with a pork belly. I don’t know come here from sickum when it comes to pork bellies. I will take any and all advise.
My thoughts are to start smoking around 225F. After two to three hours up the temp to 275F and let it go until it reaches an
internal temperature of 200F.
I am going to season it with salt, pepper and garlic.
Pork butts are so forgiving that they are an excellent way to get some confidence. Don’t be afraid to cook at 275 F from the beginning of your cook. I would also recommend going to 205 F internal or just a bit higher to get really tender pulled pork. You’ve got this!
John "JR"
Minnesota/ United States of America
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Congratulations, my friend, you are about to take on the food of the gods......the best thing to put on the pit. And it is super easy and almost impossible to screw it up.
Cook it at 275 the whole time, there is no reason to start at 225.
Your rub sounds good. I would add some brown sugar or unrefined sugar to the mix as well. You will not be disappointed.
I take mine bellies off the smoker at 195 F and then let it sit for a few hours to settle down.
Remember......Brisket is for kings.....Pork belly is for the gods!
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You've got a solid plan ..... BUT if you want to take your pork belly to the next level, check out this recipe on the free side. I don't bother making it into a sandwich ..... once it is cooked and glazed, I serve with pickled veggies as an appetizer at backyard get togethers.
What size pork bellies do y’all normally smoke? The only size both of my grocery stores stock is around 3 pounds. Bought two and hopefully that will work.
I did buy a bag of B&B competition logs to give them a try. Hopefully it will be easier to keep my temperature in check in my Ranger.
Yesss - I am now a total bacon snob. I have to make two whole bellies. 10lbs for us, 10lbs for everyone we know (locally) who wants some…and the list grows. 👍
Wife is going to Sam’s today for 20lbs. The local one does skin-off, 5lb pieces. I like the full 10pounders, cause I know exactly what I’m getting. But I figure at 5lbs, all they can really do is cut it in half. We’ll see. Soon come.
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