I smoked a pork belly, but instead of low 'n slow I cooked it on my BGE at higher temps (300° F), to get it up to temp quicker. I did this specifically to avoid having tough and leathery skin. Also I took it to a lower internal temp (167° F) to make it slice better. So I scored the skin with a knife, then applied my Fish Bait Rub. It's very herby, based on lime pepper, so it was a great match.
I smoked the pork for almost 2 hours, then cranked up the heat to 11, and began blistering the skin. After a minute I had the skin just right, so I took it in and let it rest 15 minutes before slicing. Man, that was some good stuff! The cracklin's was just perfect, and the meat was juicy and tender. A big hit. I served it with liberal amounts of chives, which was a real good combination together with the pork.
The pork belly, skin getting scored
Here's the belly with rub
And here's the final result.
I smoked the pork for almost 2 hours, then cranked up the heat to 11, and began blistering the skin. After a minute I had the skin just right, so I took it in and let it rest 15 minutes before slicing. Man, that was some good stuff! The cracklin's was just perfect, and the meat was juicy and tender. A big hit. I served it with liberal amounts of chives, which was a real good combination together with the pork.
The pork belly, skin getting scored
Here's the belly with rub
And here's the final result.
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