M
mpbbq
Guest
Just bought a 4Lbs pork belly. I see alot of people smoke to the temp of 165. Not sure that will breakdown the fat enough. I also saw that it has been smoke to 200 like a shoulder. Any suggestions.
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SmokinJohn
Babbling Farker
Depends on the belly. I have pulled some at 160 and I have pulled some at 180.
buccaneer
somebody shut me the fark up.
I do pork belly quite a bit.
I pull it off and rest it when temps hit 160 but that is after confirming with a finger poke or three but it has proven to be the temp most reliable, but I'm using good farm raised pork.
Fat renders no issue, it renders lower than that.
I was not happy with the experiments at higher internal temps so that is where I am at.
Oh, rest for at least 20 minutes, tented.
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When I cure them for bacon I smoke them at lower temps and pull them at lower temps.
When I cook them fresh I tend to cook hotter, but I'm still working on my procedure..... skin-on, skin-off, wrap or not to wrap, etc. Rendering the fat is not as easy as I thought it would be. One thing is, they are plenty moist and full of flavor.
Here is a fresh one I roasted in the 350* range until it was tender.
When I cook them fresh I tend to cook hotter, but I'm still working on my procedure..... skin-on, skin-off, wrap or not to wrap, etc. Rendering the fat is not as easy as I thought it would be. One thing is, they are plenty moist and full of flavor.
Here is a fresh one I roasted in the 350* range until it was tender.
