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Smoking a pork belly
ColAngus
Posts: 123
I just finished smoking a brisket flat (resting in the cooler now) and I have a 4 lb pork belly on the Egg at 250 F indirect with some apple chunks (and maybe some oak leftover from the brisket).
At what temp should I pull it off? 205 F internal temp like a butt?
At what temp should I pull it off? 205 F internal temp like a butt?
Comments
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I don't know anything about pork belly, but you might find something about it here:
https://howtobbqright.com/
I know he has some info about doing burnt ends with a pork belly -
What is your plan with it? If it probes easily, it is done.Clinton, Iowa
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Wow, tasted A-W-E-S-O-M-E!
I pretty much did it like a butt- rubbed mustard and Dizzy Dust. Smoked indirect at 250 F, wrapped in foil at 165 F IT, pulled at 202F.
Melted in my mouff!
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