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Unread 04-10-2013, 10:48 AM   #12
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
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Quote:
Originally Posted by This is not your pork! View Post
Well, looks like the marinade to go for:How about the glazing (I prefer not to use store bought sauces)?

I am confused now about the cooking process. Smoke till tender / IT 150-160°F and pull for resting?

Is going up to IT 195°F too much for pork belly?

Phubar, which grate temp did you have when doing it for at least 5 hours?

As my wife can confirm, I was unable to produce any edible result without foiling beef or pork so far (my last cook went utterly wrong; full report with pr0n to follow), and I have absolutely no idea what I do wrong. All recent results with foiling were pretty much perfect, but I still have not the proper feeling for temp control and probing for tenderness.


I'd save up the lePhtover marinade,bring it to a boil,season if needed and reduce it to a glaze.

I don't do much temping but I've looked on the Dutch forum and they're talking about 167F/75C IT.

Porkbelly is more Phorgiving than porkneck/shoulder because it's very Phatty...I can imagine you'd Phoil the brisket or porkneck but I absolutely don't see the need for Phoil with porkbelly.
You can probably overcook it a couple of hours and it still will be juicy.

Grate temp should be low 'n slow...about 225F or so.

Now.....learn "Phingerspitzengefühl" for that probe tenderness Pheel!
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