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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-22-2012, 06:01 PM   #1
Got rid of the matchlight.
Join Date: 02-24-08
Location: Chicago IL
Default Coooking WHOLE Pork Belly

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 . . .
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Pork Belly

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