Thread: Pork Belly
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Old 04-25-2011, 10:05 PM   #15
Frank Grimes
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Join Date: 07-24-08
Location: Hudson, IL

I did a pork belly a few weeks ago using Adam Perry Lang's recipe from "Serious BBQ", and it turned out amazing. I marinated it overnight, then poured the marinate in a baking dish with the pork belly and smoked it for about 6 hours, let it rest for 2, then finished it in the WSM without the water pan and the temp at 350 to crisp the skin. It turned out fantastic, the only issue was it got so wiggly it was hard to move around at the end. He gave a nice tip in his book to put it in a grill basket when crisping the skin to hold the shape. The fat rendered down great, it was so rich I couldn't eat more than a couple pieces.
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