Smoked pork belly

Gravytrain84

ive been seeing them at Costco and it's really got me wanting to try one. 

What's your method?
temp?
internal temp?
Do you shread it like butt or slice it up?

thanks! 

Gravytrain84

Bump

pgprescott

In my list too. Never been there. Standing by. 

gdenby

I've done lots of them just like ribs, but they don't take as long. At least the ones I've had, which come from an oriental grocery, and are somewhat thin. There is no bend test for them. I just wait till a good bit of the fat has rendered, so there is about as much meat as fat. I expect about 4 hrs, dome 250 - 275.

Most of the time I slice it for sandwiches.

A couple of times, I cubed it, covered w rub, and cooked it above 350F to make pork "croutons." One of my sons, who is a cook, was most happy with those in a salad.

Gravytrain84

Well I'm about to give it a shot. Just picked one up 

Gravytrain84

Les DEWIT 

Ladeback69

I have been wanting to do one as pork belly burnt ends or just like someone said as ribs.  maybe I will do it both ways sometime.  I'm looking forward to seeing  what you do with it.

Gravytrain84

So am I lol I'm completely winging it. Ought to be interesting 

Ladeback69

@Gravytrain84, this may help. http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html

Skiddymarker

Good resource here.... http://amazingribs.com/search_results.html?q=pork belly

I've made bacon with a Costco belly, trimmed to make slicing easier. The trimmed ends are great for Asian style cooks, 

Brason

This looked really good.

http://heygrillhey.com/recipe/bbq-smoked-pork-belly/

Gravytrain84

I'm seeing some cook to 165 and some 200... which do y'all recommend? I will be slicing up for sliders btw. 

Gravytrain84

Gravytrain84

Gamecockeggman

I have one chilling in the ice box right now.  You have inspired me 

Gravytrain84

So what do y'all recommend? Pull it off at 200 and slice up for sammichs?

JRWhitee

I cooked one last week while tailgating the Gamecocks with @northGAcock, I pulled it at 160, cut some of it into bite size chunks. We had too much food so I took half home and ate it during the week just reheating in the microwave. We loved it. Curious to see how it turns out pulling at 200. 

Gravytrain84

3.5 hours in. IT is 176. Smelling RIGHT

gdenby

Gravytrain84 said:

3.5 hours in. IT is 176. Smelling RIGHT

And looking right. Enjoy.

Gravytrain84

He dun! So damn tasty!

shtgunal3

That looks damn good bro!

Gravytrain84

Oh it is. I'm hooked! And the price is legit too. That big slab was $23

northGAcock

JRWhitee said:

I cooked one last week while tailgating the Gamecocks with @northGAcock, I pulled it at 160, cut some of it into bite size chunks. We had too much food so I took half home and ate it during the week just reheating in the microwave. We loved it. Curious to see how it turns out pulling at 200. 

I can confirm much joy was had on this belly.

InfectedDAS

Hello,

I've tried different temps and have gotten different results.

If cooked @250-300 the end result is solid beef like texture:



If cooked @150-200 the end result is tender something like pulled pork:


Depends on what you're aiming for and the available time. Both cooks taste awesome.

When the internal temp (@160-180) is reached , I leave it a minute or two with the fat side down on the grill to get that tasty crust, if you don't do it that fat will have a jelly like texture.

I usually season them the night before and let it rest on the fridge:


When I cook it I put the pork belly on an aluminium case with white whine or coke and leave it there with an indirect Setup.



So far so good, hope this helps you!

Gravytrain84

That sure is a clean egg you got there!

InfectedDAS

Thanks!!

That was my first cook along with chicken, right now is somewhat dark due to the smoking (I guess).

Ladeback69

Al of this looks AWESOME!  I have to try this.