- Joined
- Jan 11, 2011
- Location
- Lawrenceville, GA
Motivated by Fatback joe to finally try Pork Belly pastrami I'm doing some today as I've been wanting to try it for a while. I also corned 2 butts a week ago as well and got one of those going on today. I've corned pork butts before, but was cubed up and I made sausage out of it (corned pork sausage is amazing by the way). Haven't smoke a full corned butt though.
This was two ~10lb bellies I halved and sealed 3 up for a later date. These are skin on so my plan is to smoke it and then either let the Hunsaker rip at the end to crisp it, or I may put it under the broiler
Firing up the Hunsake after cutting up some chunks
I don't always run a maverick, but did today and here is my idiot paperclip probe holder. Temps pretty spot on
Made rub and made a bigger batch so I can have it ready whenever
Rubbed up and on at 9:45am
Here's my fancy placing on the smoker
http://www.youtube.com/watch?v=Ue_Vx6X0Tig
Going to smoker a little lower in the 275 range and then probably doing a steam finish in the oven. I haven't gotten far enough to decide if I will smoke it until pulled or maybe do sliced.......:becky:. Belly will go on a bit later.
This was two ~10lb bellies I halved and sealed 3 up for a later date. These are skin on so my plan is to smoke it and then either let the Hunsaker rip at the end to crisp it, or I may put it under the broiler
Firing up the Hunsake after cutting up some chunks
I don't always run a maverick, but did today and here is my idiot paperclip probe holder. Temps pretty spot on
Made rub and made a bigger batch so I can have it ready whenever
Rubbed up and on at 9:45am
Here's my fancy placing on the smoker
http://www.youtube.com/watch?v=Ue_Vx6X0Tig
Going to smoker a little lower in the 275 range and then probably doing a steam finish in the oven. I haven't gotten far enough to decide if I will smoke it until pulled or maybe do sliced.......:becky:. Belly will go on a bit later.
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