ozysmoke
Fire Starter
- Oct 6, 2026
- 39
- 78
Hey everyone!
So i was surfing bbq youtube & came across pork belly burnt ends but crispy skin instead of sauced & braised with butter, brown sugar & honey & thought i must try this.
Started with some skin on pork bellies that i let sit in the fridge overnight uncovered to let the skin dry out & went over them with a jaccard. Then gave the meat side a dusting of lanes sweet heat bbq rub.
Threw the pork bellies on the wsm skin side up & covered that skin with a thick layer of table salt so no skin was visable, this protects the skin from taking on smoke & becoming rubbery. Then bought the pit up to 300 & smoked the bellies till they reached about 170 internal.
At this point its time to crisp up the skin, i removed the salt layer which had firmed up & congealed into solid sheets then realised i should take some photos lol
& flipped the bellies to skin side down, also removed the heat deflector/water pan of my wsm to get some direct heat action.
Bumped the temp up to 350 for an hour or just untill that skin is crisp & the meat probes tender.
Done & that skin is suuuuper crispy, like crackin
Meat is plenty juicy & smokey & the skin is really really crispy
Was absolutely thrilled how this turned out & will definitley do again in the future
Thanks for looking
So i was surfing bbq youtube & came across pork belly burnt ends but crispy skin instead of sauced & braised with butter, brown sugar & honey & thought i must try this.
Started with some skin on pork bellies that i let sit in the fridge overnight uncovered to let the skin dry out & went over them with a jaccard. Then gave the meat side a dusting of lanes sweet heat bbq rub.
Threw the pork bellies on the wsm skin side up & covered that skin with a thick layer of table salt so no skin was visable, this protects the skin from taking on smoke & becoming rubbery. Then bought the pit up to 300 & smoked the bellies till they reached about 170 internal.
At this point its time to crisp up the skin, i removed the salt layer which had firmed up & congealed into solid sheets then realised i should take some photos lol
& flipped the bellies to skin side down, also removed the heat deflector/water pan of my wsm to get some direct heat action.
Bumped the temp up to 350 for an hour or just untill that skin is crisp & the meat probes tender.
Done & that skin is suuuuper crispy, like crackin
Meat is plenty juicy & smokey & the skin is really really crispy
Was absolutely thrilled how this turned out & will definitley do again in the future
Thanks for looking
