Did a belly yesterday on the Akorn. Fresh skinned non smoked.
I started with frying up some bacon.
I needed the bacon grease for this.
I added some Scotts to the grease for basting the belly.
Next i took the belly from the vac bag. This one i skinned.
Ready to score the top, not too deep.
Had the Akorn heating steady at 225*
I basted the belly top and bottom every hour. Flipped and turned as not to burn.
Total cook time was 4 hours. Temps with the help of the TTT between 225-250.
Belly done. I wrapped in foil for 20 mins or so.
Pulled real nice. I did have just a tad under 1/4lb of fat i cut off.
My wife ate a bunch, Said this is good pork. Looks like i will do more belly than butts.