Pork Belly

Aubie1

Second week in January, I did a 4.25lb belly on the large egg. I removed the skin as part of the prep and rubbed the belly with yellow prepared mustard and then covered with Hog Killer rub. Went indirect and had the egg at 250 grate temp and smoked with peach wood until the belly reached 190 internal. I also sprayed the belly with apple cider vinegar a couple of times during the smoke. I was expecting a 4-5 hour smoke, but it took approximately 7 hours.

When I removed the belly, I tented it with foil and allowed it to rest for a couple of hours. Once it cooled, I foiled it and in to the frig it went. Fast forward a couple of nights later at my little brothers hunting camp. 

After an unsuccessful afternoon deer hunt and a couple of cold beers after the hunt, I sliced the belly in 3/8 to ½ inch slices. The slices were placed on a hot grill for a couple of minutes just to warm them. Once removed, the slices were cut in half. We made sandwiches by placing 3 half slices on a potato buns, topped with Q sauce and slaw. Needless to say, no pork bell was left. I will be doing more pork belly in the future and will be giving the burnt end method a try.

vb4677

Been noodlin' around about doing my own bacon...2019 is the year to pull the trigger on it, I feel.  Glad you had a delicious success!  Next time, pics or it didn't happen...

Aubie1

Only pic I took.

TexasisBestest

One of my favs... 

Aubie1

Looks great!