Pork belly plan for Sunday

Discussion in 'Pork' started by b-one, Mar 27, 2015.

  1. b-one

    b-one Smoking Guru OTBS Member

    Planning to smoke a 5# belly mephis dry rub seasoning cherry and pecan wood for the smoke.
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I'll tune in and watch. . .[​IMG]
     
  3. I;m in too

    Gary
     
  4. Wanna see some pics too!
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Seasoned and in the fridge.
     
  6. Still Watching

    Gary
     
  7. sota d

    sota d Smoking Fanatic

    Looking good already! Can't wait to see it in the smoker!
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Alright got scared this may not be something I want to eat as a meal so I cut it in half. Here's a pic about 2 hours in.
     
  9. joe black

    joe black Master of the Pit OTBS Member

    Lookin good. All you need is some beans and taters.
     
  10. b-one

    b-one Smoking Guru OTBS Member

    I'm thinking just some cheesy mashers if SWMBO will eat it as dinner!:biggrin:
     
  11. b-one

    b-one Smoking Guru OTBS Member

    So it passed the test of SWMBO here's some pics.
     
    waterinholebrew and gary s like this.
  12. b-one

    b-one Smoking Guru OTBS Member

    I ate a bunch of crunchy parts with the cheesy mashers she had a sammie. I think pork belly should stay as bacon IMHO just to much work for the amount of usable meat YMMV. Think I'll have a sammich later.
     
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great, at least your willing to try new things ! Thumbs Up

    :points1: for thinking outside the box !
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Thanks WHB! I smoked it for about three hours then put it on the gasser for about 15 with indirect heat to melt as much fat as possible.
    Hey at least we got a meal out of it and my sammich for later! And seeing I cut it in half I can always try bacon next.Thumbs Up
     
  15. I'll say you passed with flying colors   Great Job    [​IMG]

    Gary
     
  16. b-one

    b-one Smoking Guru OTBS Member

    Thanks Gary!
     
  17. Was it too fatty or didn't it cook as nice as you hoped? Maybe leaning it out next time would help. Just thinking out loud.....
     
  18. jbills5

    jbills5 Meat Mopper

    I just smoked some belly a couple of weeks ago. I treated it like pulled pork and made pulled pork belly sliders. I you take it to temps like pulled pork, it ends up being just like the tasty morsels they serve from a whole hog. It was very tasty!
     

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