What Am I Doing with the Pork B

[McEDaddy]

Got the Costco pork belly bc NCFish Tales told me to. Im thinking I want to smoke it on the Rec Tec but am open to any options

[EdF]

Like with most new things, I like to start with something simple, then expand once I have that mental baseline. So, your idea sounds good to me!

[RonB]

You could cut it into several smaller pieces and try several different things.

[McEDaddy]

What’s the "classic" technique for whole pork belly?

[EdF]

Here's a pretty basic one. It's for sous-vide, so assuming you don't have a SV machine, set your smoker for 250F, and take the meat to 190F internal temp. Probably on the order of 6-8 hours (that's a guess). But use the marinade etc from the recipe.

https://amazingribs.com/tested-recip...que-pork-belly

Someone else will probably chime in with a less speculative approach. But the above should be pretty close to what you want.

Huskee , Spinaker - didn't you guys have some comments on doing pork belly a couple of days back?

[EdF]

Here's an even more basic approach - 6 hours cooking at 225F. http://www.meatwave.com/blog/texas-s...k-belly-recipe

[Santamarina]

Picked up one of those a couple years ago. Didn’t cure it or use any techniques to make it "bacon." Just smoked it to 145° internal, then sliced it and pan fried it like bacon. I liked it; the wife did not. She said it didn’t taste like bacon...no doubt because it wasn’t cured.