I'm thinking about smoking a pork belly today which would be my first one. The plan would be to pick one up at Costco or the butcher, apply a sweet n spicy rub, smoke with apple wood at 225 for about 2 hrs then wrap in butcher paper until an internal temp of 200. I was wondering if anyone had recommendations or suggestions, what to look for in the cut, trimming, if my above steps should be adjusted etc..?
Announcement
Collapse
No announcement yet.
Pork Belly 1st Attempt
Collapse
X
-
Club Member
- Dec 2015
- 2469
- NE OK - South of Bonesy
-
Traeger BBQ124
Yoder YS480
Chargriller Duo gas/charcoal side-by side
Blackstone 36" griddle
Camp Chef Smoke Vault 24 propane smoker
*current project - 330 gallon offset stickburner in progress*
Personal firearms, home theater, home computing/networking, car audio enthusiast.
Pork belly burnt ends. If you're getting a whole pork belly, do half as burnt ends. I'm not kidding. Not even partially.
Of all my cooking over all the years, pork belly burnt ends are hands' down the single BEST item I have EVER cooked.
- Likes 1
Comment
-
Founding Member
- Jul 2014
- 1719
- Sprang, TX
-
Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
I am a huge PBBE fan. My approach:
cut into 1" cubes...try to make them even. others suggest a bit larger but i like the surface area
rub first with the meathead mustard based carolina sauce recipe then roll in memphis meat dust
smoke at 225 on a mat at least 0.5" apart for several hours till really soft and internal is 155F +
remove, place in aluminum pan. add i stick butter, 1 cup brown sugar and generous amount of honey, stir to coat.
keep cooking another couple hours at 225, stirring occasionally if you didn't cover with the sweet stuff. Sometimes I cover with foil, sometimes i dont.
eat a few
drain off excess sauce and grease, toss in your favorite KC style sauce, just to coat.
cook again until the sauce tacks up well. uncovered
eat some more before you serve because you might not get any.
similar but not identical to others recipes.
- Likes 1
Comment
-
OK everyone thanks for all of the suggestions. I picked up a 5lbs pork belly at the butcher yesterday and they only had frozen. I just decided to go with burnt ends and put them in about 30 minutes ago around 215 degrees in the Primo. I used a half and half rub made with 1/2 Obie-Cue's Sweet N Heat and 1/2 Spiced Apple Rub from B's Rubs. Can't wait to see how these turn out.
- Likes 5
Comment
-
Turned out great but I ate too many and didn't feel so well last night lol.... I put butter, brown sugar, honey, and a small bottle of Tiger sauce and then cooked with foil cover another 2 hrs as suggested. I next drained the juice and added a combo BBQ sauce and they went on another 30 mins. Turned out great and will most definitely make them again. -
- Likes 3
Comment
-
Club Member
- Aug 2017
- 7574
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
I've only made burnt ends once and they were so good I thought to myself maybe you should make this anymore.
Comment
Announcement
Collapse
No announcement yet.
Comment