My first Pork Belly and 2nd Brisket

[johnlmaddock3]

I cooked a 7lb pork belly on 07-05-2022.  It was amazing.  Here are the notes for the cook:

RUB

3 tablespoons coarse salt
3 tablespoons black pepper
2 tablespoons granulated garlic
2 teaspoons cayenne pepper
Rub yellow mustard all over to act as binder.

PORK BELLY

Rub pork belly and marinate for at least 12 hours.
Take out of fridge at least one hour before cooking.
Fat cap UP on Webber.

LIGHTING GRILL

Place 5 briquettes in one corner and light.  Wait ten minutes and place your remaining charcoal and wood in the slow n sear.  Add boiling water to the trough.

Place on smoker at 225 degrees and cook until the internal temperature is 200 degrees.

Start spritzing after three hours with apple cider vinegar and maple syrup.

JULY 5, 2022, COOK

7-pound pork belly from my local butcher.

7-4-22 / 1900 hours – score the fat cap / applied my rub.
7-5-22 / 0700 hours – pulled pork belly from the fridge to allow room temperature by 0800.
7-5-22 / 0700 hours – light grill and get temperature controller ready.  Set for 225 degrees.
7-5-22 / 0815 hours – placed pork belly on grill (226 degrees).

7-5-22:
1030 hours – grill temp 226.2 degrees. Bark not set.  Spritzed with maple syrup.  Meat temperature 153.2 degrees. 
1330 hours – grill temp 224.7 degrees. Bark set.  Spritzed with maple syrup.  Meat temperature 164.7 degrees.
1630 hours – grill temp 224.7 degrees. Spritzed with maple syrup.  Meat temperature 178.5 degrees.
1730 hours – grill temp 225.7 degrees. Spritzed with maple syrup.  Meat temperature 179.2 degrees.
1800 hours – pulled pork belly off the grill.  Final temp 180 degrees.





BRISKET:

JULY 3-5, 2022, COOK

17-pound choice brisket from my local butcher.  My butcher also trimmed it for me. 

7-3-22 / 0730 hours – applied my rub.
7-3-22 / 1600 hours – pulled brisket from the fridge to allow room temperature by 1800.
7-3-22 / 1615 hours – light grill and get temperature controller ready.  Set for 145 degrees.
7-3-22 / 1730 hours – smoked brisket for three hours (145 degrees).
7-3-22 / 2045 hours – double bagged brisket and placed into 145 degrees sous vide for 44 hours.
7-5-2022 / 1815 hours – pulled brisket from the sous vide.  Wiped it down with paper towels, torched to give it some more color, and served.

Both the flat and the point were juicy and very good.  Because of the sous vide, the brisket was not photo worthy.  It looked more like a steak than BBQ even though I smoked it for 3 hours.

Nothing replaces low and slow with smoke.

Here is a link from my first brisket:

http://weberkettleclub.com/forums/index.php?topic=48824.msg477526#msg477526

 

[Foster Dahlet]

Looks tasty.  Well done.  Thanks for detailed notes too.

Sent from my LM-X420 using Weber Kettle Club mobile app

[cigarman20]

Very nice! Both looked great!!


Sent from my iPhone using Weber Kettle Club

[johnlmaddock3]

Thank you.  The pictures are of the pork belly (pre cook, halfway, and finished).  The brisket was not photo worthy as it looked more like a steak but tasted like brisket.  Very moist in the flat and more so in the point. 

I think pork belly is my new go to grub.

[bamakettles]

Nice cooks, those look awesome!  Also, good note taking for next time.....

[AZ2FL]

Great looking cook.

Thanks for sharing