Skin on or skinless for smoking pork belly?

[berger]

I've got access to a variety of options.  Which do you think is best?

"Single rub" unsalted, skinless for $3.07 a pound

Unsalted, skin on for $2.66 a pound

Both of these are a refrigerated, vacuum sealed pack.

For frozen, I can get:

Skin on $2.88 a pound

Skinless for $5.78 pound.

I am thinking I wanna go fresh, frozen meat sucks usually.  I'm going to smoke it and do a variety of sliders including one with pimento cheese melted over it, one glazed with a Carolina mustard/vinegar/pepper sauce and am still experimenting on the third option. 

Thoughts?

 

[themule69]

Skin off I don't think it makes much differance if it is frozen or fresh.Are you going to cure it?

Happy smoken.

David

 

[berger]

Originally Posted by themule69  

Are you going to cure it?

Happy smoken.

David

I don't think so.  Just going to give it a rub and let it sit for a few hours.  Not looking to make bacon as much...

 

[themule69]

Remember to post a Qview.

David

 

[ralph clyburn]

What is the usual time for pork belly. smoking that is.. doing this for the first time.

 

[ralph clyburn]

which is better, I'm still looking for best way to smoke the pork belly, most likely skin on.what's the time limit

 

[jbills5]

 
What is the usual time for pork belly. smoking that is.. doing this for the first time.

If you are not making bacon and pulling it, treat it like a pork butt.  Got to IT of 200-205.  If you want to do something like cube, you are probably good at 190-195 IT.