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Unread 11-22-2013, 11:27 AM   #1
Charles Brown
Got rid of the matchlight.
 
Join Date: 09-09-13
Location: Decatur, GA
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Default Pork Belly - Final Temperature?

Gentlemen,

Was going to smoke a pork belly this weekend for some guests coming to town. What would a good final temperature be? I'm planning on vacuum packing a wet brine with maple syrup and bourbon for a day or two and then throwing it on the BGE. I've never smoked a belly before.

I'm thinking of setting the fire to 205* on the smoker with apple / maple wood but don't know when to pull the meat.

I have a large BGE and a DigiQ for heat monitoring. Any help would be appreciated. Also, seeing as this is also my first time cooking belly, any guesses on how long it should take?

thanks,
Charlie
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