Smoked Pork Belly Sandwich

[va bbq]

This was done last week but I finally got around to uploading it.

4 hours - hickory and mesquite

spices were from a premixed thing that a family member brought over

They thought I was nuts for taking a picture of food...

pbs.jpg

• va bbq
• Nov 30, 2012

 

[smokinhusker]

Nice...wasn't cured was it? More details - smoking temp, smoking time, IT of meat? I've got some I want to try.

 

[driedstick]

Looks good, ya my whole family thinks taking pics of food is nuts also.

 

[va bbq]

Thanks!

The meat was uncured. roughly 2 to 3 lbs ( I had bought more than I could use for thanksgiving and decided to trim some off and smoke it the next day for fun).  If I remember correctly I started it between 300 and 350, for the first hour or so and then went into the upper 200s to finish it off letting it get down to around 200 toward the last 30 min.  I usually like to keep it at 200 to 250 the entire way through for 6 to 8 hours but this turned out really tender and had a nice smoke ring to it. 

I could eat ribs every day, but I think this is new favorite cut of pork

 

[fpnmf]

Looks great!!

 

[jarjarchef]

Love me some Pork Belly.... Looks like a fine sandwich.... Great job..