Beentown
is Blowin Smoke!
- Joined
- Feb 14, 2014
- Location
- Central OH
I see varying methods for pork belly. Some are a relatively short cooks and others stating it taking up to 6 hours.
What is you preferred method? I have always started at a high temp (375ish) for about 30 minutes and then down to 275 until the IT hits 145ish. Rest then slice.
I see guys taking it for hours after a high temp. I would think it would turn into pulled bacon if taken to probe tender and high IT.
What say you?
What is you preferred method? I have always started at a high temp (375ish) for about 30 minutes and then down to 275 until the IT hits 145ish. Rest then slice.
I see guys taking it for hours after a high temp. I would think it would turn into pulled bacon if taken to probe tender and high IT.
What say you?
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