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  1. jackattack71

    Made another pork belly.

    She's Mexican so her meats generally consists of carne asada, barbacoa, carnitas...all good meats. But this was her first dip into some pork belly and she absolutely loved it. Took some home to her daughter 128513128513128513
  2. jackattack71

    Made another pork belly.

    When it comes to this type of belly, no I did not brine it. All I did was bring it to room temp, score, then season. The smoke took around 4 hours then I immediately drizzled the top with honey and threw it under the broiler for 5 mins
  3. Made another pork belly.

    Made another pork belly.

  4. jackattack71

    Made another pork belly.

    A lady friend said she'd swing by for dinner after work. So as not to disappoint, I seasoned up my fresh pork belly with salt, granulated garlic, fresh cracked pepper, and brown sugar. Smoked it at 225 for an IT of 160. Pulled it and immediately threw honey on it and slid it under the broiler at...
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    • Album: My amazing NON BRINED smoked pork belly
  8. My amazing NON BRINED smoked pork belly

    My amazing NON BRINED smoked pork belly

  9. jackattack71

    My amazing NON BRINED smoked pork belly

    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...
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  13. jackattack71

    A beautiful tri tip

    Thanks for the love guys. The only way to eat tri tip is thin and rare if you ask me. When I make it for coworkers and family I cook it a little more because they don't agree with me 128514128514128514
  14. A beautiful tri tip

    A beautiful tri tip

  15. jackattack71

    A beautiful tri tip

    Was craving tri tip. Seasoned it with SPOG(granulated O and G). Smoked it @225 until IT of 130 using cherry wood. Threw it on the grill for a reverse sear. I believe the only way to serve tri tip is RARE!! Thanks for looking fellas!! You're welcome!!! 128540128540128540
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  19. jackattack71

    Bulk pulled pork time

    I'm smoking about 50 pounds for friends and family who've asked me for the goods97869786 My local store has it in 8-10 pound cuts. Does it matter if I smoke them whole or cut them into quarters? Max I normally smoke is about 5 pounds I'm wondering if the time will increase as well as the need...
  20. jackattack71

    Any NON BRINED pork belly recipes?

    Got me a nice big slab of pork belly and wanna do it up tomorrow. Every recipe I read says brine for a week or so. Ok that's out of the question. What are some rest ideas to do with this meat?
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