BELLY! Rolling with a fresh piece of belly going low and slow to about 200-ish IT. Rubbed meat side with MC voodoo and fat side with MC Holy Gospel. Should be delicious.
Smoked Pork………………..
- Thread starter SmokinEdge
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I have another small slab of belly I got a few days ago. Probably thick enough for bacon, but I can't decide if I want to cure it or go with burnt ends. I don't know which I like better lol.
- May 13, 2021
- 558
- 541
I think I agree, but to be honest, I’ve never smoked a fresh pork belly. Of course I’ve always made bacon and I’ve smoked whole bacon slabs for pulled bacon, which is crazy delicious, but I’ve never done a belly fresh. I’m going to just let it roll whole. No burnt ends, to sweet for me, and enjoy.
Never done fresh belly without turning it into burnt ends so this should be an interesting somewhere in the middle kind of thing.
Never cured a belly out and made burnt ends with it. I have always turned my cured bellies into bacon.
We are 200 IT sauced with BH original about an hour ago. Resting now.
bigfurmn
Master of the Pit
I'm smoking chicken kabobs and now I want belly. I hate this site some days lol.
Life happened last night and we didn’t eat. Its coming tonight.
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