• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pork belly on Pit Barrel Jr

radioguy

Smoking Fanatic
848
203
Joined Jan 12, 2013
Second cook on my Jr. Brining belly in a brine packet from Spice and Tea Exchange. Chistmas gift from my son. This brine smelled fantastic when simmering it on the stove. its ingredients are Kosher salt, brown sugar, black peppercorn, cinnamon, crystallized ginger, cane sugar, citric acid, , pink pepperberry, allspice, star anise. All Purpose Brine . These belly pieces are now in the brine. I plan on cooking them tomorrow, Thursday.

Going to rub them in the McIlhenney Plantation Rub. I'll add some ginger, allspice, cinnamon to match the brine. Going to finish it with some peach BBQ sauce.

20210412_223954.jpg 20210412_224037.jpg
 
Last edited:

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
47,158
7,898
Joined Jun 22, 2009
Looking forward to seeing the finished product!
It sure sounds good!
Al
 

GaryHibbert

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
8,866
2,194
Joined Jun 20, 2013
That sound like a delicious mix.
Gary
 

radioguy

Smoking Fanatic
848
203
Joined Jan 12, 2013
20210415_090255.jpg 20210415_082549.jpg
Jr charcoal basket loaded with Kingford Competition, a little lump, cherry and hickory chunks. I split these off with a small hatchet.
Bellies in the brine, dried and rubbed, put on hanging hooks. Do a double hook to make sure it doesnt pull / fall off.


20210415_093922.jpg 20210415_094244.jpg
Light about 10-12 coals in the chimney, Make a place in the basket for the lit coals.
Place coals in basket, basket in cooker. I set the IQ110 to 250F and air opening to #3.
Temp first shot up to about 300. IQ110 fan is shut down and temp is slowly coming down.
I am planning on this taking about 5 hours, will pull it at about 195F. Put it in the oven broiler
to crisp up before slicing. I will put a temp probe in after 2-3 hours.


20210415_131956.jpg 20210415_132006.jpg
I'm at about 3.5 hours in on this cook. When I opened the top to put in the meat probe I had
a big flare up. Still learning on this cooker. The belly has been rendering and dripping on the
coals, adding oxygen caused the flare up. I took the meat off, put the lid on and quenched to fire.
I put a small aluminum pan and foil to collect the fat. I'll have to figure a better way for future cooks.
I may just put some brackets in just above the fire and find a round pan to fit. I see this as a problem
when doing belly and butts. I also put foil in to cover the air holes to get the temp down. I set the IQ110
temp to 250F, its now running at 266F. Smelling great!


20210415_162037.jpg 20210415_162058.jpg
Pulled bellies off at 200F IT. Put in foil and rested for 15 minutes. Cut
into 1 inch squares. Tossed it in pan with this Peach BBQ sauce from
The Peach Truck
I'll let this cook another 30 minutes at 275F. Friends at Church Bible Study will enjoy this snack
tonight. Thanks for watching. Still figuring this barrel out.

RG
 
Last edited:
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.