The BBQ BRETHREN FORUMS. - View Single Post - Boneless Pork Belly Chinese Style Anyone?

Phubar · 04-10-2013, 04:43 AM

I just smoked it and pulled it when it was probe tender.
I smoke them for a minimal of 5 hours...glaze it a couple of times to make it shiny.
I see no need for Phoil.

http://www.bbqforum.nl/forum/showthr...oast-Porkbelly

04-10-2013, 04:43 AM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I just smoked it and pulled it when it was probe tender. I smoke them for a minimal of 5 hours...glaze it a couple of times to make it shiny. I see no need for Phoil. http://www.bbqforum.nl/forum/showthr...oast-Porkbelly __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador