Hey y’all! So this is happening tomorrow morning! Pics as I progress through the process. I will score the skin and will be rubbing it down with my take on Magic Dust (peace, love & bbq). I plan on jumping in tomorrow about 10am. I am using a cherry and pecan mix. Smoke at 220-225F until 160F. Then depending on how it looks, I will keep going unwrapped. If it looks great, wrap and continue until 195-200F. Any and all feedback is welcome!
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Bone-In Pork Belly
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aaaah, never did one of those but sounds like a good plan. Probe tender is what I look for instead of a certain temp. Good luck and keep the pictures coming!
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Author of the book Barbecue, fire and smoke
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Looks good! From my experience, I cook belly two ways:
1. low n slow all the way until probe tender (typically at 190 F). This gives you a super tender, juicy, succulent pork belly. Always great! BUT: the skin turns out like leather, so I trim it off before.
2. relatively hot (350 F) until meat is at 70 C / 160 F. I then ‘pop’ that skin (still attached) over super high heat to get cracklings.
I never wrap pork belly, I prefer the better bark when running ‘nekkid’, plus the belly doesn’t dry out.
in essence there’s a skin on vs skin off cook. Will be interesting to see how yours turn out. I’m eager to learn new stuff.
Either way, when doing low ‘n slow I typically cook at 270F, the pork belly is very forgiving and it goes a lot faster.Last edited by Henrik; August 1, 2020, 11:11 PM.
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I always remove the skin. I personally feel you get better results skin off. Bone is no problem and most times I remove the silverskin.
If I use the skin for cracklings, I rub the skin with a bit of oil. Sprinkle with salt or a rub that has salt in, onto a baking tray and into a hot oven 200C.
Keep an eye on the cracklings there's no time frame until done.
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Hi, does the cooking process seem to "stall"? The pork is certainly not probe tender right now, but I have been steady at 174F for a good hour and change. Any thoughts?
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I would have wrapped it sooner. If you look closely, it was practically black. And parts of it, I had to use a butter knife to cut it. That said, I also ate off the bone and it was like buttah! The first time I did a bone-in belly, I sous vide and then finished on the grill (pre-pit master club) and felt that was much better.
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