smoked pork belly

ws669 · 01-30-2013, 11:14 AM

doesnt seem to be too much info on how to smoke a pork belly. I keep seeing it on tv and it looks good. I dont want to cure and make bacon. I was thinking about brinking in some burbon and syrup for a day then rubbing with a good pork rub and smoking it. Does anybody know if this is good? What temps should I cook the meat to? Appreciate any help.

Thanks

Teamfour · 01-30-2013, 11:55 AM

So a search on pork belly. You should find lots of posts, most of them related to bacon.

HeSmellsLikeSmoke · 01-30-2013, 11:59 AM

Here is a very similar thread:

http://www.bbq-brethren.com/forum/sh...d.php?t=125829

And another.

http://www.bbq-brethren.com/forum/sh...d.php?t=105027

Phubar · 01-30-2013, 12:02 PM

Quote:

Originally Posted by Teamfour

So a search on pork belly. You should find lots of posts, most of them related to bacon.

...or related to me.

The couple of times that I've smoked one it smoked on the grill for about 5-6 hours on low smoke temp (about 200-225F).

Arky Hog · 01-30-2013, 12:12 PM

I have laid skinned belly out flat, meat side up, dusted with rib rub, then rolled and tied with string so that it looks like a jelly roll. Put on smoker and cooked to 180. Family thought it was really tasty.

landarc · 01-30-2013, 12:44 PM

It is easy, and do not brine it in syrup, that will be a poor decision.

Use a skinned belly, it is just easier. You can brine it, or rub it and let it sit overnight, or marinate it, or just rub it before putting on cooker. All will work fine.

Smoke it at 225F for 3 hours, that will render the fat enough, then you can sear it if you want. It is not needed. If you put a layer of rub with sugar in it, the sugar will caramelize up just fine at 225F.

I prefer to do a new meat without a lot of messing about, get a feel for how the meat responds to smoke and heat first, then do more. That being said, some bourbon in the brine won't hurt.

Here is a non-cured, non-brined pork belly, smoked and seared.

ws669 · 01-30-2013, 02:27 PM

Quote:

Originally Posted by landarc

It is easy, and do not brine it in syrup, that will be a poor decision.

Use a skinned belly, it is just easier. You can brine it, or rub it and let it sit overnight, or marinate it, or just rub it before putting on cooker. All will work fine.

Smoke it at 225F for 3 hours, that will render the fat enough, then you can sear it if you want. It is not needed. If you put a layer of rub with sugar in it, the sugar will caramelize up just fine at 225F.

I prefer to do a new meat without a lot of messing about, get a feel for how the meat responds to smoke and heat first, then do more. That being said, some bourbon in the brine won't hurt.

Here is a non-cured, non-brined pork belly, smoked and seared.

damn that looks good. I will be trying that this weekend

GARNAAL · 01-30-2013, 02:44 PM

porky #3

http://www.youtube.com/watch?v=bnUIT...ature=youtu.be

the sauerkraut ferkel

http://www.youtube.com/watch?v=GrXEv...ature=youtu.be

01-30-2013, 11:14 AM	#1
ws669 Got rid of the matchlight. Join Date: 02-28-12 Location: dallas, tx	smoked pork belly doesnt seem to be too much info on how to smoke a pork belly. I keep seeing it on tv and it looks good. I dont want to cure and make bacon. I was thinking about brinking in some burbon and syrup for a day then rubbing with a good pork rub and smoking it. Does anybody know if this is good? What temps should I cook the meat to? Appreciate any help. Thanks

01-30-2013, 11:55 AM	#2
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	So a search on pork belly. You should find lots of posts, most of them related to bacon. __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

01-30-2013, 12:12 PM	#5
Arky Hog Found some matches. Join Date: 01-23-13 Location: Springdale, AR	I have laid skinned belly out flat, meat side up, dusted with rib rub, then rolled and tied with string so that it looks like a jelly roll. Put on smoker and cooked to 180. Family thought it was really tasty. __________________ 22.5 WSM, very old, highly modded ECB, and never cook without my ET- 732

01-30-2013, 12:44 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	It is easy, and do not brine it in syrup, that will be a poor decision. Use a skinned belly, it is just easier. You can brine it, or rub it and let it sit overnight, or marinate it, or just rub it before putting on cooker. All will work fine. Smoke it at 225F for 3 hours, that will render the fat enough, then you can sear it if you want. It is not needed. If you put a layer of rub with sugar in it, the sugar will caramelize up just fine at 225F. I prefer to do a new meat without a lot of messing about, get a feel for how the meat responds to smoke and heat first, then do more. That being said, some bourbon in the brine won't hurt. Here is a non-cured, non-brined pork belly, smoked and seared. __________________ [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]

01-30-2013, 02:44 PM	#8
GARNAAL is one Smokin' Farker Join Date: 09-15-11 Location: Houston, TX	porky #3 http://www.youtube.com/watch?v=bnUIT...ature=youtu.be the sauerkraut ferkel http://www.youtube.com/watch?v=GrXEv...ature=youtu.be __________________ food bloggin at http://oldjinks.blogspot.com/

01-30-2013, 11:59 AM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Here is a very similar thread: http://www.bbq-brethren.com/forum/sh...d.php?t=125829 And another. http://www.bbq-brethren.com/forum/sh...d.php?t=105027 __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle