First time Pork Belly

Vandy15

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! 

rifrench

Darn, I clicked here without noticing there were no replies! i was hoping to learn something, too!

SoCalTim

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.

Vandy15

Thank you so much, will try then post result later this week. Have a great weekend!

Corvus

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!

BGnogin

@Corvus how did you sous vide it?  Time and temp and did you finish it on the egg?

Hans61

People mainly use them for bacon but Malcom Reed has a good pork burnt ends receipe  

Eoin

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.

lousubcap

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/  

lousubcap

Here's pedestrian pic of the pork belly burnt ends cook.  Great groceries for sure.  Definitely will go again, soon.

Corvus

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.

Teefus

I went with the burnt ends method and was very pleased. The original thread is here

Kent8621

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.