So I didn't wanna brine. Cut the pork in half. Scored and seasons with salt and brown sugar. Smoked it at 225 until IT of 165.
Pulled it and poured honey. YES!!! HONEY!!! Over it and threw it under the broiler for about 5 minutes to crust it up.
Holy smokes folks this was the best pork belly I've ever made!!! You should've tried it[emoji]128540[/emoji][emoji]128540[/emoji][emoji]128540[/emoji]
Pulled it and poured honey. YES!!! HONEY!!! Over it and threw it under the broiler for about 5 minutes to crust it up.
Holy smokes folks this was the best pork belly I've ever made!!! You should've tried it[emoji]128540[/emoji][emoji]128540[/emoji][emoji]128540[/emoji]
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