Fresh pork belly

[BB-que]

that belly looks outstanding. Can you give me the general process? I have a belly I was gonna do PBBE but that looks awesome. Thanks

 

[jcam222]

that belly looks outstanding. Can you give me the general process? I have a belly I was gonna do PBBE but that looks awesome. Thanks

There are a few ways to do it. Many people cut the cubes while raw. I do that sometimes but for this I smoked whole to about 190. Cubed and tossed with a mix of sugar free bbq and Swerve brown sugar sub. I wanted the sauce and tossed them all to coat and then I actually put them out on a pan and used the broiler to give them that high temp finish. For the whole belly smoke I just spray with olive oil and coat with Jeff’s rub. I sub out the brown sugar to swerve. Smoked at 275F. As I said pulled for the PBBE at 190F. For the spices I pulled at 205F.

 

[BB-que]

There are a few ways to do it. Many people cut the cubes while raw. I do that sometimes but for this I smoked whole to about 190. Cubed and tossed with a mix of sugar free bbq and Swerve brown sugar sub. I wanted the sauce and tossed them all to coat and then I actually put them out on a pan and used the broiler to give them that high temp finish. For the whole belly smoke I just spray with olive oil and coat with Jeff’s rub. I sub out the brown sugar to swerve. Smoked at 275F. As I said pulled for the PBBE at 190F. For the spices I pulled at 205F.

Thanks

 

[BB-que]

There are a few ways to do it. Many people cut the cubes while raw. I do that sometimes but for this I smoked whole to about 190. Cubed and tossed with a mix of sugar free bbq and Swerve brown sugar sub. I wanted the sauce and tossed them all to coat and then I actually put them out on a pan and used the broiler to give them that high temp finish. For the whole belly smoke I just spray with olive oil and coat with Jeff’s rub. I sub out the brown sugar to swerve. Smoked at 275F. As I said pulled for the PBBE at 190F. For the spices I pulled at 205F.

Oh one more question, how long did it take at 205 for the one you sliced?

 

[Fueling Around]

Outstanding again.
You got my mind moving again.
I'm not a pbbe fan. I love fried side pork. I love bacon.
Hmm smoke a raw belly and then slice for side pork is the next experiment.

 

[jcam222]

Oh one more question, how long did it take at 205 for the one you sliced?

cooker ran around 285F , was done in around 4 hours. Was a lot faster than I expected.

 

[HalfSmoked]

Awesome smoke there jcam like the onion ring idea.

Warren

 

[civilsmoker]

Thanks is awesome looking! That will warm the belly for sure...lol Nice work!

 

[SmokinVOLfan]

Damn Jeff that looks delicious man! Love the onion rings. Congrats on the well deserved ride!

 

[tx smoker]

Jeff...what can I say that hasn't already been said? That meal looks absolutely stunning buddy. Excellent job and congrats on another well deserved carousel ride.

Robert

 

[jcam222]

Awesome smoke there jcam like the onion ring idea.

Warren

The credit on that idea I believe goes to chilerelleno

 

[HalfSmoked]

Thanks for the like jcam it is appreciated.

Warren

 

[HalfSmoked]

The credit on that idea I believe goes to chilerelleno

Knew I saw it somewhere but couldn't remember where.

Warren

 

[uncle eddie]

Looks awesome. I wish I would have seen this back in the 80’s when we were doing turkey shoots....won so much pork belly. I didn’t have a lot of options...bacon...or... I just thick sliced it and smoked, grilled it. Sort of snack sticks...but yours looks so much more awesome! Like!

 

[Bearcarver]

Looks awesome. I wish I would have seen this back in the 80’s when we were doing turkey shoots....won so much pork belly. I didn’t have a lot of options...bacon...or... I just thick sliced it and smoked, grilled it. Sort of snack sticks...but yours looks so much more awesome! Like!

Boy, that brings back some Memories from the Legion & the VFW.
LOL---I could tell some stories that would crack you guys up!!

Bear

 

[uncle eddie]

Boy, that brings back some Memories from the Legion & the VFW.
LOL---I could tell some stories that would crack you guys up!!

Bear

Bearcarver - Haha - I bet. When my deep freeze was full, I donated the meat back to the organization (for some free rounds) so they could raffle it again. I especially loved the cash rounds and the side betting.

Turkey Shoots were a BIG thing way back before invector tube chokes ruined it all in the mid 1980's. American Legion, VFW, Knights of Columbus, Elks Lodge, church picnics, charity events...etc. I still have my trusty old turkey shoot gun. It is a Remington Wingmaster (pump) that I had modified with a barrel sleeve to get it to super-duper full choke. Older Winchester Model 12's and Winchester model 97's with the nickel-steel barrel were also great shotguns for turkey shoots.

 

[kawboy]

Just cut 1/2 inch rings, leave them double. Wrap in bacon. Hit with some rub and smoke until crispy. Shamelessly stolen from several who have posted them here.

I've found if you cut your bacon in half length-wise, it makes wrapping the onions easier.

 

[jcam222]

I've found if you cut your bacon in half length-wise, it makes wrapping the onions easier.

I’ll give that a try next time.

 

[bbqbrett]

Holy Moly that looks good!

 

[jcam222]

Another culinary smokin' masterpiece Jeff, huge Like! Bacon onion rings? Your creative imagination and flawless execution never cease to amaze, nice work. RAY

Thanks. Gotta thank @chilirelleno for those onion rings Ray.