Originally Posted by This is not your pork!
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!