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Unread 11-22-2013, 10:27 AM   #1
Charles Brown
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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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Unread 11-22-2013, 11:54 AM   #2
AZScott
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Cook the belly just like you cook ribs and it should be good.
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Unread 11-22-2013, 11:57 AM   #3
landarc
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I cook them until the jiggle and wiggle like jello.

The trick is to get the fat rendered out well, otherwise, the fat ends up crunchy (not desirable, Noooo). I smoke at 225F to 250F.
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Unread 11-22-2013, 12:07 PM   #4
Charles Brown
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Quote:
Originally Posted by AZScott View Post
Cook the belly just like you cook ribs and it should be good.

Interesting idea. Similar to a 3-2-1 method?
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Unread 11-22-2013, 12:59 PM   #5
GSXR883
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Cook until 150 IT. On my LG BGE at 200 - 225 it takes about 3.5 to 4 hours but that was 15lbs of belly. Be sure to use the platesetter and a drip pan to avoid fair ups of rendered fat. Enjoy!
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Last edited by GSXR883; 11-22-2013 at 01:05 PM.. Reason: typo
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Unread 11-22-2013, 03:31 PM   #6
southpaw_1979
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I do it at around 225° until it reaches 165°
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Unread 11-22-2013, 04:27 PM   #7
GSXR883
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In my earlier post I said 150 degrees if you're making bacon. If not bacon than cook to a higher temp, like 195.
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Unread 11-23-2013, 10:14 AM   #8
Charles Brown
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Not making bacon. Just smoking a fresh belly. The meat has been vacuum packed with the brine / marinade. Planning on smoking it tomorrow morning, cooling it, and then searing it to give it some crisp while serving it over grits.

I'll flip a coin between 150* and 165*.

Other input is still appreciated.

best,
Charlie
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Unread 11-23-2013, 10:36 AM   #9
Okie Sawbones
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Charles, I cooked my first pork belly last month, and it turned out great. Here is the link, with step by step notes on what I did. Hope it helps.
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