Pork Belly Ideas?

[brettbrown]

So I cut it in half again. Wrapped half in foil with a little butter, hot sauce and maple syrup. Added a little rub and back on the mini. The other half I sliced about 1/2" thick, covered all sides with rub and back on the mini. I have 5 pieces that wouldn't fit, I don't have my second grate in, so I'm going to pan fry like you would do bacon

[blieb]

My Costco didn't have belly

[brettbrown]

Here's the larger chunk. Cooked to 208 degrees. It's ready to fall apart. Still lots of fat left. Going to pull it in about 30 min and take out the larger fat chunks.

[brettbrown]

Ok all done. The larger chunk shredded really well. But was a little drier than I would have thought. I left it on longer to try and tender down the fat a little more and maybe that was a mistake. Flavor is great tho.
Not the burnt end style that Austin recommended are amazing. I put some sweet siracha bbq sauce on them.
If I were to do it again I would slice the whole thing before cooking and go with the burnt end style.

[brettbrown]

Sorry for the ugly foil plated shots.  Not a whole lot of time, off to my parents for dinner.

[austin87]

Looks pretty good! Glad the burnt ends worked out!

[pbe gummi bear]

Hey Brett, you did a real good job on this one. The slices look like candy on post #15. Which Costco did you get a whole pork belly from?

[WNC]

Looks great, I've got plans for a mini too!

[Santo]

Couple questions for ya (and my apologies for sounding green as grass on these, I'm just getting into smoking, grabbed a SJ just today to turn into a mini soon)...

You said you wanted to roll at 225 degrees originally but ended up at 245 for a long while and then 208.  Did you change your mind during the cook or was the temp change a product of the amount of fuel?

What was the final overall cook time?

Was anymore apple wood added during the cook or did was it just the 3 original chunks?

Final shots look delicious, thanks for sharing.

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[SixZeroFour]

I actually really like the foil shot! especially the "candy" sitting right in the center!

[brettbrown]

Couple questions for ya (and my apologies for sounding green as grass on these, I'm just getting into smoking, grabbed a SJ just today to turn into a mini soon)...

You said you wanted to roll at 225 degrees originally but ended up at 245 for a long while and then 208.  Did you change your mind during the cook or was the temp change a product of the amount of fuel?

What was the final overall cook time?

Was anymore apple wood added during the cook or did was it just the 3 original chunks?

Final shots look delicious, thanks for sharing.

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The smoker got up to 275 right off the bat. I had all the vents wide open at that time. I closed the bottom vent half way and the temp went down to 245 and hung around there all day. I didn't want to close the bottom vent anymore than that and I always leave the top vent wide open. So 245 is where I ended up, which was fine with me. The 208 temp was the internal temp of the meat when I took it off the smoker. I added one more chunk of Apple wood after I sliced the burnt end parts, and added another handful of charcoal too.

[brettbrown]

Cook time was about 6 hours

[Santo]

Couple questions for ya (and my apologies for sounding green as grass on these, I'm just getting into smoking, grabbed a SJ just today to turn into a mini soon)...

You said you wanted to roll at 225 degrees originally but ended up at 245 for a long while and then 208.  Did you change your mind during the cook or was the temp change a product of the amount of fuel?

What was the final overall cook time?

Was anymore apple wood added during the cook or did was it just the 3 original chunks?

Final shots look delicious, thanks for sharing.

Sent from my SM-N900V using Tapatalk

The smoker got up to 275 right off the bat. I had all the vents wide open at that time. I closed the bottom vent half way and the temp went down to 245 and hung around there all day. I didn't want to close the bottom vent anymore than that and I always leave the top vent wide open. So 245 is where I ended up, which was fine with me. The 208 temp was the internal temp of the meat when I took it off the smoker. I added one more chunk of Apple wood after I sliced the burnt end parts, and added another handful of charcoal too.

Gotcha, thanks.  Being new to smoking, would it be wise to keep a log of the cooks, maybe help dial in fuel/wood/time?

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[brettbrown]

My brother keeps a log of his cooks, but he uses a pellet smoker whick is a little easier to control and duplicate cooks. I''ve always just shot for a temp anywhere between 220-270.

[Santo]

Sounds good, thanks for the tips.  Again, nice job on the cook, it looked delicious from the photos!

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