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First time Pork Belly

Vandy15Vandy15 Posts: 8
First time smokin' a pork belly, whats the best way to do so? Need tips from preparing, to smokin' temp, to timing of cook. Any help/tips are appreciated. Thanks and happy cooking everyone! 

Comments

  • rifrenchrifrench Posts: 221
    Darn, I clicked here without noticing there were no replies! i was hoping to learn something, too!

     1 LBGE, 1 SBGE, and 1 KBQ near Blackstone, Virginia
  • SoCalTimSoCalTim Posts: 2,155
    edited April 2017
    Cook it like you do a butt, to 203. You can go very low & slow or 275-300.

    I'm actually doing a 8lb butt right now along with a 5 lb pork belly. My intention is to take both to 203 then shred together for pulled pork sandwiches.

    Pork belly is the Creme de la Creme of the pig, it's very sweet and incorporates very nicely into pulled pork.

    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • Vandy15Vandy15 Posts: 8
    Thank you so much, will try then post result later this week. Have a great weekend!
  • CorvusCorvus Posts: 25
    I used Malcolm Reed's, How to BBQRight.com/youtube recipe for pork burnt ends. I can't describe how awesome it was.  I also SV'd 2# of PB using ChefSteps recipe.  First just one taste, then another and before we realized it, we had eaten the whole thing standing at the counter top, it didn't even make it to the table!
    Blessed are the flexible for they shall not get bent out of shape.

    LBGE, Weber Genesis II, Weber Performer, 2-WSM, PKGrill, KettlePizza, Joule, ChefAlarm, Smoke, 2-ThermaPens.... even longer wish list.
  • BGnoginBGnogin Posts: 76
    @Corvus how did you sous vide it?  Time and temp and did you finish it on the egg?
    Warwick, NY - LBGE - Go Buckeyes


  • Hans61Hans61 Posts: 3,452
    People mainly use them for bacon but Malcom Reed has a good pork burnt ends receipe  
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • EoinEoin Posts: 1,655
    Remove rind and top fat then low and slow with just seasoning. It doesn't last long when you get it out, once the vultures descend.
  • lousubcaplousubcap Posts: 17,076
    I've got the Malcom Reed pork belly burnt ends recipe rolling along right now.  Should be finished in around 2 hours.  First time giving this a go.  Will post a pic once done.  
    BTW- here's the recipe link:  (His site has many solid recipes.)
    http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • lousubcaplousubcap Posts: 17,076
    Here's pedestrian pic of the pork belly burnt ends cook.  Great groceries for sure.  Definitely will go again, soon.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • CorvusCorvus Posts: 25
    BGnogin said:
    @Corvus how did you sous vide it?  Time and temp and did you finish it on the egg?
    Hey, been out of town awhile, anyway, I followed the recipe on ChefSteps.
    Blessed are the flexible for they shall not get bent out of shape.

    LBGE, Weber Genesis II, Weber Performer, 2-WSM, PKGrill, KettlePizza, Joule, ChefAlarm, Smoke, 2-ThermaPens.... even longer wish list.
  • TeefusTeefus Posts: 633
    I went with the burnt ends method and was very pleased. The original thread is here


    Michiana, South of the border.
  • Kent8621Kent8621 Posts: 353
    I normally do two sections and save one for bacon.  I always start by scoring the top some, use your favorite rub (these are Meat Church Gospel and Lanes BBQ Signature) smoke low and slow around 223-250 with some applewood to 165 IT, pull them off, cube it, toss in apple juice and bbq sauce and back on 30 min.  you can finish in the oven if you don't have space for 2 pans. 

    2 Large Eggs - Madison, AL

    Boiler Up!!

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