I bought about 8 pounds of Pork Belly and we typically cook it in the oven with some seasoning.
What would be a good approach to Smoking Pork Belly?
What would be a good approach to Smoking Pork Belly?
I watched him use chuck roast for burnt ends couple days ago. Looked pretty good. Will have to check this one.I'll second thirdeye. Pork belly burnt ends are no joke. I followed Malcolm Reed's recipe and they were phenomenal.View attachment 446418
I crosshatched it to get salt and seasoning down to the meat. Nothing really penetrates the fat. Allows the edges to crisp up a bit more, too. On the rub I go fairly heavy. Not a sprinkle, but not pouring it on, either. I tried to estimate this morning, I do about 3 tablespoons per side of a rack of babybacks.
And for temp, yeah either 225°F or 250°F, I don't remember.
Also what internal temp am I looking for on something like this?