Perry/Chicago
MemberGot rid of the matchlight.
Has anyone here ever cooked a WHOLE pork belly on the smoker? With spares still intact or removed, skin on or skin off, either way?
I am thinking of grabbing a whole one (look to be about 12-20 pounds) and giving it the BBQ treatment on the XL Egg, if it fits. Not worried about curing to make bacon, just perhaps a brine for a day or two and slow cooking. I am able to ascertain, you want to pull it at 150-160º. At 12-20 pounds at 225-230º lord knows what the timing might be. Anyone ? If I have missed a previous thread, I'd gladly take a redirection link . . .
I am thinking of grabbing a whole one (look to be about 12-20 pounds) and giving it the BBQ treatment on the XL Egg, if it fits. Not worried about curing to make bacon, just perhaps a brine for a day or two and slow cooking. I am able to ascertain, you want to pull it at 150-160º. At 12-20 pounds at 225-230º lord knows what the timing might be. Anyone ? If I have missed a previous thread, I'd gladly take a redirection link . . .
