- Dec 29, 2013
- 22
- 14
Tomorrow i am smoking a pork belly for the first time. I had a 6.5 lb belly to start with. I cut it in half as i wanted to smoke a slab and the other half i cubed up and am going to make burnt ends with. My questions is about the slab portion. Do i need to smoke it fat side down or up. Im thinking cook until it gets to 195° internal temp or am i way off here. Im wanting to slice it. Any input is greatly appreciated. Thabks