First time for pork belly

[jjw60521]

I'm ready to try smoking a pork belly for the first time. I would appreciate any tips, recipes etc. Thanks

[EdF]

Makin bacon or fresh smoking?

[Spinaker]

Make sure you keep an eye on it. With all that fat, things can heat up quickly. Not to mention grease fires, if not cooked indirect. Make sure you cook it indirect, low and slow. 250 F to 275 F. Apply a good rub filled with salt and sugar. Heat it to about 185 F. internal. Slice, serve and then feast. Here is one I did this past fall. Really amazing stuff.

[lonnie mac]

That does it! Now gotta try one. One of the very few cooks I have never tried yet.

[Spinaker]

Imagine the very essence BBQ melting into your mouth. The flavor is out standing. Richness that sticks to your mouth..... you will think you died and went to BBQ heaven. lonnie mac

[swong13]

Nice, Spinaker! About how long was your cooking time? Looking forward to doing my first belly.

[Spinaker]

I think it was about 45 mins on the KBQ. But probably two hours or so on a "regular" cooker.

[Spinaker]

Nice, Spinaker! About how long was your cooking time? Looking forward to doing my first belly.

Well..... I honestly can't remember. Make sure you are using your leave-in thermometer. Because it will cook faster than you think. I did this in my KBQ. Because of the convection fans, it cooks much faster than most cookers. However, plan on no more than an hour at 250 F to 275 F. Every cooker is a bit different. Just watch your leave-in thermometer, and you will be fine.

[swong13]

Thanks! Maverick with an alarm set it is!

[Spinaker]

You got it dude! swong13

[scottranda]

I smoke to 160 for bacon in a Kamado. Takes about 3 hours.

[HorseDoctor]

It is interesting to me how so many trim ribs (pork & beef), butts, ribeyes, etc. so radically, even going so far as to separate flat & point to get the fat out. Yet we all still drool over smoked pork belly which is the pinnacle of (delicious) fatty pork???

[EdF]

Drool!

[Ernest]

I love pork belly. I go the 225 route, with salt, pepper and some heat from chipotle powder.
Makes some mean sammiches with mustard and arugula.



Then there's Porchetta. Whole belly from costco, rolled up and and and KBQed!!!

[EdF]

Ernest, you're such a show-off! Pork belly time has come again!

[Ernest]

EdF HAHAHA! It's just boneless ribs

[EdF]

Well, you got me, Ernest!

[jjw60521]

Thanks for all the tips. I'll let you all know how it comes out.

[kenrobin]

I tried in vain today to find a pork belly at my local Sam's Club, Costco, Whole Foods & supermarket. Are they usually this hard to find?

[johnec00]

Try the oriental markets, they have belly around here at very reasonable prices.

[Ernest]

Not really hard to find. Every Costco in my area is fully stocked with BELLLLLLYYYYY. Try an Asian market

[kenrobin]

Thanks johnec00 & Ernest I found an Asian market that had plenty of pork bellies!

[Ernest]

Even better because they keep the skin on.

[charlesSFG]

Not smoked but slow roasted in the oven pork belly. Marinated in some Lemon/Lime Juice, Soy Sauce, and Tahini. Topped with a little Salt & Pepper.

[Ernest]

Broccolini is underrated and under appreciated! Very tasty green

[Mr. Bones]

Great lookin' food, fantastic presentation/plating/pic!!!
Thanks!!!