My amazing NON BRINED smoked pork belly

[jackattack71]

So I didn't wanna brine. Cut the pork in half. Scored and seasons with salt and brown sugar. Smoked it at 225 until IT of 165.

Pulled it and poured honey. YES!!! HONEY!!! Over it and threw it under the broiler for about 5 minutes to crust it up.

Holy smokes folks this was the best pork belly I've ever made!!! You should've tried it[emoji]128540[/emoji][emoji]128540[/emoji][emoji]128540[/emoji]

IMG_9223.JPG

• jackattack71
• Feb 19, 2017

IMG_9224.JPG

• jackattack71
• Feb 19, 2017

873BE90A-12D1-4132-A479-E016F85429BB.JPG

• jackattack71
• Feb 19, 2017

IMG_9240.JPG

• jackattack71
• Feb 19, 2017

 

[r2 builders]

Glad you're smoke went well, could have done without the language.

IMO.

r2

 

[SmokinAl]

The belly looks fantastic!

Language deleted!

Al