Pork belly two ways

Budgeezer · November 2015

I have been wanting to smoke a pork belly for a while. Now that costco stocks them it was a perfect opportunity to give it a try. The first was marinated for 3 days in bourbon, maple syrup and mustard seeds. The 2nd wss a spicy dry rub for 24 hours. Smoked @250 for 4 hours with peach for smoke. Smells amazing. Enjoy your weekend!

pgprescott · November 2015

I'm waiting. Are you smoking and eating? I assume not bacon right? Juicy, fatty, goodness.

Budgeezer · November 2015

Tried some of each, amazing. Cooling the rest then will be searing them off for our guests tonight. It's a test night @ our house tonight, all the apps are first timers. If the pork belly is a sign were going to have a great feast.

pgprescott · November 2015

Sweet. Congrats. Any particulars? Time temp wood?

Budgeezer · November 2015

Peach for smoke, 250 dome temp about 4 hours IT was 175.

pgprescott · November 2015

Thanks geezer.

minniemoh · September 2016

Hey @Budgeezer. Just bought a belly and want to try something different. How did your delicious "tests" come out? Have you done anything similar recently?

Thanks - Jason

Budgeezer · September 2016

@minniemoh both turned out great. We moved on to pork belly burnt ends, which were fantastic. Do a quick google, I can't recall which site I pulled the recipe from.

minniemoh · September 2016

Budgeezer said:

@minniemoh both turned out great. We moved on to pork belly burnt ends, which were fantastic. Do a quick google, I can't recall which site I pulled the recipe from.

That's funny...I came across this thread when I googled pork belly burnt ends. Hoping to take a run at those soon. I have a few tabs open with my choice of recipes. Cheers!

Pork belly two ways

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