Yesterday I had a failure with my first time cook of pork belly burnt ends. I was following Malcolm Reed's recipe/instructions. Where I went wrong: I over cooked/smoked them in step 1 of the cook. I was using my PBC and was running right at 275 with apple wood for smoke. Malcolm's instructions were 2 1/2 to 3 hours to smoke them. So I let them run unchecked for 2 hours. In hindsight I should have checked them at 1 hour. I think I would have caught them before they overcooked. Also, I think I could have made the pork belly cubes larger. I went on to step 2 with brown sugar, butter and honey and that moistened up the cubes with more fat content but the leaner pieces were too far gone. Overall a failed cook for me. Will try again next weekend and will be sure to monitor the smoke/cook step much closer. Wanted to check if there are other suggestions from The Pit. Thanks for any insights.
My father always said: "you must be wet and cold in your life to appreciate being dry and warm" It was his way of reminding me you are going to fail sometimes. Thanks Pop, I'll give it another try !
My father always said: "you must be wet and cold in your life to appreciate being dry and warm" It was his way of reminding me you are going to fail sometimes. Thanks Pop, I'll give it another try !
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