I've got good at pork these days thanks to the help from the forum members.
Done another 5kg over the last week.
If I am doing cured pork belly bacon, I pull at 150f.
Sliced or cubed belly at 185 - 190f.
Pulled/Shredded Belly 205f
Porn Belly Burnt ends 210f
Crackle skin - Eyeball
Thanks for all you advice and tips.
This was a super easy relaxed cook. Took 4h05m in total.
Managed to kelp the burner at an average of around 245f.
Used Salt, Pepper, Garlic Powder, Onion Power and a tad of paprika.
Uused 4 chunks of Hickory and 1x Chunk of Birch.
Pulled at 139f...
Not too bad of a job.
How much time should I allow for the cook?
After checking the Web, at 250f I've seen figures varying from 3h to 9 hours :-)
Will cook it medium rare, pull at 135f to 140f as previously suggested.
So, your saying i can leave this chine in?
How will i separate into serving size chops afterwards?
Is the chine bone not one giant horizontal bone running right though that a standard fillet knife cant not go through?
This is a problem for me.
Chine Bone's are in. I don't know what to do with this.
I have the Skilsaw, and a below average 6" Fillet and a chef knife.......that's the lot.
What should i do about the Chine Bone?
Thanks for all the messages and the help. You guys always add value and insight to my cooks.
As some of you may know from my previous posts, i'm about 10 smokes in with some epic fails, and more recently some really exceptional BBQ.
I'm still on the basics though in terms of knowledge...
Any tips for this full Pork Loin with Bone?
Planned to smoke it with some hickory until its around 150f internal temperature in the centre.
It's the first time doing such a large piece, but i expect it will take around 3 hours - will try to keep the cooking temp at 250f, but it usually runs a...
I done a Pork Belly 1KG last week and it was just perfect. BBQ Dry Rub, with BBQ style sauce.
I did remove the skin, because I wasn't up for the challenge of trying to make it crispy.
This weekend I will try it again, but I will attempt to do it with the skin on.
So I have a...
I have 2 small pieces of Pork Belly to cook up tomorrow.
I will do it 2 ways. The fattier piece i will use for burnt ends.
Burnt ends are always suggested on the web to be cooked to 200-205c. So that what ill do.
But for the sliced pork belly (I will smoke for as a 1KG slab) - i am...
Just popped the manufacture a message.
Seems you can smoke with it and it's light and kinda comparable to maple as long as you remove the bark first because it's oily.
I'll give it a shot and let you guys know how it is.
Thanks for the link buddy.
Seems its mixed.
Could certainly give it a shot though.
Maybe just throw 1 piece in after the Hickory to bring down the total cost of the cook. (Hickory is so expensive here)
This Birch Wood doesn't actually say anything relating to Smoker BBQ.
Its substantially cheaper than the Hickory wood.
Usually I buy the Oaklahoma Joe's stuff which is 5x more expensive.
What do you think?
Is it OK for the offset?
At these temps, my neighbour fried an egg on a plate outside.
I'm yet to try it, but I suppose it would work.
Maybe I can just throw a Brisket in there for 2 days with no coals or sticks?? 115f for 48hours :-)