Hickory Smoked/BBQ Braised Belly

[chilerelleno]

Not being satisfied with just leftover Al Pastor Ribs ribs.
I decided to smoke/braise a nice third of a whole pork belly.

Rubbed it down and wrapped it up last night, pulled it out this afternoon to smoke.

Fired up the smoke to 350°+/- with hickory for smoke.
Let it go about 3 hours till the fat cap was getting some crispiness.

Shortly before I figured it was ready I preheated the oven to 350°.
Brought it inside and put it in a baking dish with some of my Modified Sweet Baby Ray's BBQ sauce and let it braise for 2 hours.

During the braise I kept spooning the sauce over it.

Mmmmm, Slices of Succulent Belly.
The freshly smoked belly beat the pants off the leftover Al Pastor Ribs ribs.

 

[yankee2bbq]

Wow! That looks good! I’ve never had pork belly! This is something I was wanting to do. My local butcher has to order it for me.

Like!

 

[S-met]

9lb slab! I miss the days when it was considered an undesirable cut commonly found @ $1.19/lb. I think I got this for under $3/lb.

 

[drdon]

Mmmmm, Slices of Succulent Belly.

NOW you're talkin'. Haven't done belly meat yet, even as bacon. But this could may be a game changer. Thanks for the idea Chile.
Don

 

[gmc2003]

I'd be down for a plate of that belly John. It sure looks great.

Point for sure
Chris

 

[pigbark]

damn that looks good. Modified bbq sauce. ha I love it. we modify anything from smokers to sauces and everything in between..

 

[xray]

Wow, does that look good!!

 

[pigbark]

Wow, does that look good!!

hopefully hes at work, let's go raid his fridge...

 

[chilerelleno]

Wow! That looks good! I’ve never had pork belly! This is something I was wanting to do. My local butcher has to order it for me.

Like!

Thanks Yankee.
Belly is quite possibly the best cut of the pig.
And if you choose a meaty belly and cook it right, there is surprisingly little fat.
Give it a go, so many great ways to cook it.
This one would've been great straight out of the smoker.

 

[chilerelleno]

NOW you're talkin'. Haven't done belly meat yet, even as bacon. But this could may be a game changer. Thanks for the idea Chile.
Don

My pleasure and thank you Don.
Do give it a go, belly is so delicious.

 

[Smokin' in AZ]

Another great cook Chile!

LIKE

And I love me some sweet baby rays sauce too

 

[clifish]

Not being satisfied with just leftover Al Pastor Ribs ribs.
I decided to smoke/braise a nice third of a whole pork belly.

Rubbed it down and wrapped it up last night, pulled it out this afternoon to smoke.

Fired up the smoke to 350°+/- with hickory for smoke.
Let it go about 3 hours till the fat cap was getting some crispiness.

Shortly before I figured it was ready I preheated the oven to 350°.
Brought it inside and put it in a baking dish with some of my Modified Sweet Baby Ray's BBQ sauce and let it braise for 2 hours.

During the braise I kept spooning the sauce over it.

Mmmmm, Slices of Succulent Belly.
The freshly smoked belly beat the pants off the leftover Al Pastor Ribs ribs.

Looks Great Chile...This will have to be tried this weekend with along side some Tri-tip.

 

[Cabo]

Do you take the skin off the belly before smoking? The ones I see around here are pretty thin. It seems if I take the skin off they would only be 1 1/2" thick

 

[chilerelleno]

I'd be down for a plate of that belly John. It sure looks great.

Point for sure
Chris

Thanks Chris.

damn that looks good. Modified bbq sauce. ha I love it. we modify anything from smokers to sauces and everything in between..

Thank you PB.
this thins it out and gives it more of a sweet/spicy vinegar tang.
Had one of my hunting buddies claim that it was probably the best sauce he's ever had.

Wow, does that look good!!

Much appreciated sir.

 

[SmokinVOLfan]

That belly looks awesome points on that cook! I've only used belly to make bacon but I might be venturing out.

Like they said above I wish belly was cheaper and easier to find. Only place I can find them around here is Costco and they usually $3.29 lb for skinny ones!

 

[chilerelleno]

Another great cook Chile!

LIKE

And I love me some sweet baby rays sauce too

Thank you John.

Looks Great Chile...This will have to be tried this weekend with along side some Tri-tip.

Thanks clifish.
Tri-tip should make for a good weekend.

Do you take the skin off the belly before smoking? The ones I see around here are pretty thin. It seems if I take the skin off they would only be 1 1/2" thick

Skin-less belly, otherwise it'd have cracklin skin.

 

[chilerelleno]

That belly looks awesome points on that cook! I've only used belly to make bacon but I might be venturing out.

Like they said above I wish belly was cheaper and easier to find. Only place I can find them around here is Costco and they usually $3.29 lb for skinny ones!

Thanks a bunch.
I've never made bacon so we're even.

Yeah, Costco is my source most of the time... Same price too.
Like most meats I'm picky, I'll go through the whole case looking for one that's acceptable.

 

[texomakid]

Chili you're a cooking machine man. Another home run back to back.
I'm not the only one who buys Pellets in bulk. Looks awesome.

 

[jcam222]

Looks great Chili!! Pork belly is by far my favorite meat to smoke and eat.

 

[Hawging It]

Perfection!!