HankB
is Blowin Smoke!
- Joined
- Jan 16, 2012
- Location
- Winfield, IL
Made this for the Chicago summer bash. I started by smoking the butt whole a couple days before.
For thise insterested, my notes in this cook was
Before the meet I cubed them and put in two alu pans. The pork belly was sooooo good just as it was, I only sauced one pan. That pan got a mix of about 1C Sweet Baby Ray's and 1/4 C honey. I also added a couple Tbsp Chili powder. Then I just put them in the 26" kettle indirect at about 325°F.
I served from time to time and then they finally looked "done" I put them in a Dutch Oven (to keep hot and keep flies away ) and served.
I hope everyone enjoyed them.
Edit: And my entry in the Throwdown.
"Vote for me and all your wildest dreams will come true."
For thise insterested, my notes in this cook was
Ask if this leaves questions.Dry rub
2 toasted guajillo
2 toasted anchor
2 Tbsp whole mustard seed
2 Tbsp whole black pepper
2 Tbsp whole coriander
2 Tbsp coffee beans
2 Tbsp whole Rosemary ground
Grind above in a burr mill
Add
2 Tbsp kosher salt
2 Tbsp oregano
2 Tbsp ground cumin
1 tsp cayenne
1 Tbsp thyme
1/2 bulb garlic through garlic press
Process - smear bottom (not fat) side of pork with garlic and sprinkle with rub.
Flip, score fat layer and spread garlic. Add generous amounts of rub.
BBQ Brethren adjustments
1045 - On the cooker at
1245 - temp on lid, 310°F, opened lid vent a bit and took picture.
1300 - put remote read thermo in meat and cooker.
1315 - cooker temp 441° - closed vents a bit more. Meat at 170°.
1340 - cooker at 325° and meat at 183°. Need to check with Thermapen.
1345 - 177--180° via Thermapen so I pulled it. Really good!
1400 (?) bacon on
Decided to cut part of the slab off (about 6") and smoke a bit longer.
1420 - meat at 160° and cooker at 340°F
1515 320°/162° cooker/meat Will check bacon.
1707 297°/185°
Before the meet I cubed them and put in two alu pans. The pork belly was sooooo good just as it was, I only sauced one pan. That pan got a mix of about 1C Sweet Baby Ray's and 1/4 C honey. I also added a couple Tbsp Chili powder. Then I just put them in the 26" kettle indirect at about 325°F.
I served from time to time and then they finally looked "done" I put them in a Dutch Oven (to keep hot and keep flies away ) and served.
I hope everyone enjoyed them.
Edit: And my entry in the Throwdown.
"Vote for me and all your wildest dreams will come true."
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