First attempt at pork belly burnt ends this past weekend. One traditional, the other Chinese influenced.
The Chinese style (Char Sui) was the favorite. The traditional was really good as well.
Smoked with apple and cherry @ 250degrees for 3 hours. Sauced and covered for additional 90 minutes. Put in oven for 30 minutes @350degrees.
Rested for 15 minutes. Tender, rich, savory, sweet, melt in your mouth wonderfulness. I will do them again.
Learned 2 important things: More charcoal and higher heat. Next time full ring of lump and temp up to 275 -300 degrees.
Here's some pix.
The Chinese style (Char Sui) was the favorite. The traditional was really good as well.
Smoked with apple and cherry @ 250degrees for 3 hours. Sauced and covered for additional 90 minutes. Put in oven for 30 minutes @350degrees.
Rested for 15 minutes. Tender, rich, savory, sweet, melt in your mouth wonderfulness. I will do them again.
Learned 2 important things: More charcoal and higher heat. Next time full ring of lump and temp up to 275 -300 degrees.
Here's some pix.