Been To A Class ~ Been To A Comp ~ Been Home 2 Hours And...

[thirdeye]

...I already have a smoker fired up to smoke two pieces of pork belly that was curing while I've been gone. It don't get much better than this does it?

 

[NorthwestBBQ]

No, it doesn't.

 

[Smoked]

Yes, it will....when you eat those pork bellies...:thumb:

 

[Hot Sauce Hoss]

You may be my hero, lol. Go get'em tiger...... :clap2:

Hot Sauce Hoss

 

[bam]

I'm waiting I know photos to come. :-D

 

[landarc]

You're addicted!

 

[PigTamer]

There is programs to help you with that.....sounds like a perfect day.

 

[Hell Fire Grill]

Sounds like a great weekend alltogether.

 

[Boshizzle]

You are a fanatic! FANATIC! (In a good way, of course.) :thumb:

 

[thirdeye]

I'm waiting I know photos to come. :-D

Here it is just off the smoker. About 3-1/2 hours at 190° with maple and cherry. The internal was 155°. It's proper to let it chill overnight, then sample. But I'm not always proper.....​

 

[peppasawce]

Do what we all Love Brother....Cook it

 

[Hoss]

Absolutely DIVINE! :thumb:

 

[Crazy Harry]

good looking slab there. chill overnight, it slices much cleaner

 

[Sammy_Shuford]

Addiction, but a nice one!

 

[bam]

:clap2::clap2::thumb:

 

[Big George's BBQ]

Very Nice Wayne- that and Buck board Bacon are on my to do list

 

[Mikey063]

You cooked the pork at 190º? Hmm I need to work on that. I will be cooking my pork bellies in 3 days. Yours look great:clap:

 

[thirdeye]

You cooked the pork at 190º? Hmm I need to work on that. I will be cooking my pork bellies in 3 days. Yours look great:clap:

I would have really liked to smoke them closer to 150° for 2 hours, then bump up the smoker to finish in another 2 hours. But it was 92° out and I couldn't get my smoker any lower.

 

[Mikey063]

I will try that for mine. I will be doing the dry cure on my pork sometime today. Going to let them rest for 2 days in the fridge, and then smoke em