Hickory Smoked/BBQ Braised Belly

[chilerelleno]

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.

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

Perfection!!

Thanks guys, really appreciate the compliments and Likes.

 

[chilerelleno]

Everyone is too kind here.

The more I look at this the more I realize how much I screwed this one up aesthetically.
I'm my biggest critic and the more I look at it, the more visually unappealing it is.

The bark looks black and nasty because I just about burnt it up.
I let the sugar in the rub
burn a bit in the oven because I placed it too close to the elements as if I was crisping cracklins.

And I couldn't get the camera and lighting to show the color of the glaze.
It just looks black as sin.

I've two more pieces and a three day weekend to try again, wish me well.

 

[tx smoker]

Dammit Chile!! You went and did it again. Posted something that I absolutely cannot do without making. Between this and Zach's ( Misplaced Nebraskan ) pork belly burnt ends, my weekend is getting better. Stopped at Costco and got myself a belly. Half will be your smoked / braised belly, the other PBBE's.

Great job and a big LIKE to you sir.

This is gonna be fun!!
Robert

 

[chilerelleno]

I hear ya Robert,
I'm cooking the other two strips this weekend along with some venison steaks.
I plan on putting out some belly that tastes great and looks good.
Going to do one BBQ and one Asian.

 

[tx smoker]

Personally Chile, I like that black bark, unless it just tastes burnt, which you did not indicate. The sirloin roasts I smoked and reverse seared for the Que and Brew event had a crust that was almost pitch black but tasted incredible. Same concept with pork butts and briskets. IMHO it adds a flavor and textural component to the meat that's very appealing. I'd eat what you cooked here in a heartbeat and probably love every bite!! Like you though, I tend to be my own toughest critic and strive for across-the-board perfection with everything I cook.

About to rub down some bellies,
Robert

 

[chilerelleno]

Yeah, there was just enough burn on the sugar to just taste it under the barbecue sauce.
My belly's this weekend will be covered and cooked at 275° during the braising this time, and I'll probably look at glazing them at the very end.
Especially with the Asian Sauce as it needs to be reduced.

 

[tx smoker]

"My belly's this weekend will be covered and cooked at 275° during the braising this time, and I'll probably look at glazing them at the very end.
Especially with the Asian Sauce as it needs to be reduced"

I'm looking forward to seeing those!! Got my big bucket of buttered popcorn and I'm in this one for the long haul

Making sure I have an extra keg iced down,
Robert

 

[fivetricks]

I may or may not be doing an 8.5 lb belly using this method atm. I will cover and let cook at 275 and let ya know how she goes!

So you're advising against basting this time?