I finally got to try pork belly this weekend and it was a lot of fun. I picked up a large slab from Costco and split it in half. On both I cross hatched the fat and on one I did my standard rib rub. On the second I rubbed in brown sugar and marinaded in Yoshida's for 2 days. I put them both on the smoker at 240 until they hit 165 and then foiled. the one with the rib rub I pulled at 185 and sliced half like 1/2" thick bacon and the other half I cubed and did burnt ends. I threw the bacon like slabs on my charcoal grill with some sauce for a few minutes and they were good but the burnt ends were fantastic. The second one I left on the smoker until 203. Once I pulled it I scrape the fat cap off and then shredded, it was by far the easiest pork I have ever shredded. came apart like butter. I will be doing pork belly Asian style bowls later in the week.
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Pork belly 2 ways
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Nice! I just love pork belly, smoke it whenever I can. It is so rich and just loaded with flavor!
I usually pull mine before 203, as I love cutting thick slices. But either way, it's a killer.
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