Was undecided what to do with this pork belly. It looked to be almost cut in half and really thin in the middle. I never just smoked a pork belly before like a brisket and was wanting to do this but when I starting curing those ribs I just decided to cure this. Doing a hot smoke. 140 6 hours than 160 and 180. Had to get done as this storm about here. Took off at 140 at 8 hours. Going to let rest couple days. Why did I take so long to do that Auber mod on my MES40?
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