I'm a huge fan pork belly (but then again who isn't), however I have never tried cooking it myself. When I saw a nice pork belly at Sam's, I knew it was time for my first try.
First, I dry brined, mustard-slathered and put rub on the pork belly. Next, it was off to the smoker at 225-250 (the wind and rain made for some pretty big temp swings).
The pork belly had great color, but stalled around 160* (didn't expect that). We were getting hungry so I wrapped it in butcher paper.
I took it off the smoker 195 and faux cambro'd it for about an hour before the big reveal and slicing.
It turned out amazing! We were impressed with the gentle firmness of the meat and the silkiness of the fat while not tasting greasy or fatty. It had a great smoky flavor and the rub came through nicely without overpowering the porky goodness. The homemade cauliflower pickles were a great complement to the richness of the pork.
The first attempt at Pork Belly is a huge hit and it's now officially on the BBQ rotational menu.
First, I dry brined, mustard-slathered and put rub on the pork belly. Next, it was off to the smoker at 225-250 (the wind and rain made for some pretty big temp swings).
The pork belly had great color, but stalled around 160* (didn't expect that). We were getting hungry so I wrapped it in butcher paper.
I took it off the smoker 195 and faux cambro'd it for about an hour before the big reveal and slicing.
It turned out amazing! We were impressed with the gentle firmness of the meat and the silkiness of the fat while not tasting greasy or fatty. It had a great smoky flavor and the rub came through nicely without overpowering the porky goodness. The homemade cauliflower pickles were a great complement to the richness of the pork.
The first attempt at Pork Belly is a huge hit and it's now officially on the BBQ rotational menu.
Comment