Pork Belly - Final Temperature?

Charles Brown · 11-22-2013, 10:27 AM

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

AZScott · 11-22-2013, 11:54 AM

Cook the belly just like you cook ribs and it should be good.

landarc · 11-22-2013, 11:57 AM

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.

Charles Brown · 11-22-2013, 12:07 PM

Quote:

Originally Posted by AZScott

Cook the belly just like you cook ribs and it should be good.

Interesting idea. Similar to a 3-2-1 method?

GSXR883 · 11-22-2013, 12:59 PM

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!

southpaw_1979 · 11-22-2013, 03:31 PM

I do it at around 225° until it reaches 165°

GSXR883 · 11-22-2013, 04:27 PM

In my earlier post I said 150 degrees if you're making bacon. If not bacon than cook to a higher temp, like 195.

Charles Brown · 11-23-2013, 10:14 AM

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

Okie Sawbones · 11-23-2013, 10:36 AM

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.

11-22-2013, 10:27 AM	#1
Charles Brown Got rid of the matchlight. Join Date: 09-09-13 Location: Decatur, GA	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

11-22-2013, 11:54 AM	#2
AZScott Take a breath! Join Date: 02-22-08 Location: Phoenix, AZ	Cook the belly just like you cook ribs and it should be good. __________________ Little Miss BBQ

11-22-2013, 11:57 AM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-22-2013, 12:59 PM	#5
GSXR883 Knows what a fatty is. Join Date: 10-28-13 Location: Wonder Lake, Il	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! __________________ AKA Bacon King Of Wonder Lake. LG BGE, Custom Built Smoke House Last edited by GSXR883; 11-22-2013 at 01:05 PM.. Reason: typo

11-22-2013, 03:31 PM	#6
southpaw_1979 On the road to being a farker Join Date: 08-18-13 Location: Thornton, Ontario	I do it at around 225° until it reaches 165° __________________ Horizon 16" Classic, Kenmore gas grill, Lodge Dutch Ovens

11-22-2013, 04:27 PM	#7
GSXR883 Knows what a fatty is. Join Date: 10-28-13 Location: Wonder Lake, Il	In my earlier post I said 150 degrees if you're making bacon. If not bacon than cook to a higher temp, like 195. __________________ AKA Bacon King Of Wonder Lake. LG BGE, Custom Built Smoke House

11-23-2013, 10:14 AM	#8
Charles Brown Got rid of the matchlight. Join Date: 09-09-13 Location: Decatur, GA	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

11-23-2013, 10:36 AM	#9
Okie Sawbones Banned Join Date: 09-03-13 Location: Edgewood, TX	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. __________________ My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill PNWBA - CBJ, KCBS - CBJ DAV, VFW Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice.