Trying something new today.
I picked up a 4lb pork belly at my local butcher.
After some reading online I decided to cut the skin off... My first time doing that, I lost a little bit of meat :( but next time I may try it leaving the skin on.
I'm going to throw it in the smoker for about 3-4 hours with apple wood and mesquite and then I'll wrap it in foil with some apple juice. I'm hoping to be able to pull it for some sammy's
It's been in the fridge all night with a rub... Smells so good! She goes in soon! Wish me luck!
https://goo.gl/photos/zYE7YzFPsdo5Hstw9
https://goo.gl/photos/f73eJU4JoxPjBkGMA
I'll be interested in how it turns out. I've never cooked a pork belly low and slow. I either grill it or roast it at high heat. I leave the skin on but score it. Cooking it at high heat the skin crisps up nicely. It's very rich, so I can only eat it in moderation. Though a pork belly, lettuce and tomato sandwich does sound good.
I'll update with pics when finished. I saw a guy do it on youtube and had to try lol. I ended up hitting it with another rub before putting it in an I think it was a good choice!
https://goo.gl/photos/FPCYnj6KnWe4ovAz6
Update! It's been on the smoke for about 4 hours, I wanted to slice it up and eat it! But, it's back in wrapped in foil for about another hour or so. Temp was 175 when I took it out. Shooting for about 205 to pull
https://goo.gl/photos/q4UaT4QPHpDMaWgA6
https://goo.gl/photos/tq3CkNomKpPxdBom7
Done. It worked out really good! will definitely try this again! It took about an hour and a half in the foil after 4 hours of smoke, pulled great!
https://goo.gl/photos/UJLSsZftwYRqmttg7
https://goo.gl/photos/kbm4meovsjMFwrew6
Great looking pulled pork belly. I was concerned that you wouldn't be able to pull it. I may have to try this.
Looks good Smokey J!
Pork belly seems to be the thing as of lately,, I'm curious on one thing though.. Most bellys I look at have 80% fat, what would you say the ratio would have been on this one?
Tasty looking belly, now I'm hungry
Thanks for the comments everyone!
It turned out really well. I would have to say, it had a lot of fat in the beginning but a lot of that seemed to render into the meat, and what I did have left in the pull was the occasional sweet fatty bite, that I dont mind so much :)
I think the trick was putting it back in wrapped in foil. I took it out at 175 and left in for an hour and a half I think, got it to 205, rested for half an hour and pulled.
The bellies I've gotten over the past year were very meaty; prior to that they were much more fatty. I now would say maybe 70% meat, and 30% fat. But even when they contain more fat, when grilled or roasted they are delicious to eat.
As I stated I like to either grill, or roast at high heat. But I just remembered a pork belly I fully cooked in the Bradley. Back then the fat content was much higher than what I get them today, and it still came out delicious. Just note that when I use that marinade I now either add 1 teaspoon of table salt, or 1 Tablespoon of Worcestershire sauce plus 1 Tablespoon of Soy Sauce. Later I may go in and change that recipe.
Smoked Pork Belly (http://forum.bradleysmoker.com/index.php?topic=7238.msg72432#msg72432)
Quote from: Habanero Smoker on April 21, 2017, 02:40:24 AM
The bellies I've gotten over the past year were very meaty; prior to that they were much more fatty. I now would say maybe 70% meat, and 30% fat. But even when they contain more fat, when grilled or roasted they are delicious to eat.
As I stated I like to either grill, or roast at high heat. But I just remembered a pork belly I fully cooked in the Bradley. Back then the fat content was much higher than what I get them today, and it still came out delicious. Just note that when I use that marinade I now either add 1 teaspoon of table salt, or 1 Tablespoon of Worcestershire sauce plus 1 Tablespoon of Soy Sauce. Later I may go in and change that recipe.
Smoked Pork Belly (http://forum.bradleysmoker.com/index.php?topic=7238.msg72432#msg72432)
Habs ill have to get you to send me some bellys if they have that much meat in them!! Canada must get all the fatty pigs lol
Seriously though if I can find a belly thats 35 to 40% meat im doing good.