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Pork belly plan for Sunday

post #1 of 18
Thread Starter 

Planning to smoke a 5# belly mephis dry rub seasoning cherry and pecan wood for the smoke.
post #2 of 18

I'll tune in and watch. . .Coffee.gif

post #3 of 18

I;m in too

 

 

Gary

post #4 of 18
Wanna see some pics too!
post #5 of 18
Thread Starter 
Seasoned and in the fridge.
post #6 of 18

Still Watching

 

Gary

post #7 of 18

Looking good already! Can't wait to see it in the smoker!

post #8 of 18
Thread Starter 
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.
post #9 of 18
Lookin good. All you need is some beans and taters.
post #10 of 18
Thread Starter 
I'm thinking just some cheesy mashers if SWMBO will eat it as dinner!biggrin.gif
post #11 of 18
Thread Starter 
So it passed the test of SWMBO here's some pics.

post #12 of 18
Thread Starter 
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.
post #13 of 18
Quote:
Originally Posted by b-one View Post

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.

Looks great, at least your willing to try new things ! icon14.gif

points1.png for thinking outside the box !
post #14 of 18
Thread Starter 
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.icon14.gif
post #15 of 18

I'll say you passed with flying colors   Great Job    points1.png

 

 

Gary

post #16 of 18
Thread Starter 
Thanks Gary!
post #17 of 18
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.....
post #18 of 18

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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