I have smoked several pork bellies. Some have turned out really good and others not so much. Sunday I finally cooked the belly that I have been looking for. Thought I would share with the group.
Purchased a 10.7 lb. from Costco. Cut it into 3 equal pieces. Smoked this one and vacuumed sealed the other two and threw them in the deep freeze. I'll use these later in my first attempt at homemade bacon.
Scored the fat side of the belly fairly deeply. Coated the surface with tiger sauce, followed by a layer of On Point AP Rub, a layer of On Point Sweet Rub and finally a layer of Oakridge Santa Maria Rub.
I placed the belly on my Rec Tec 680 at 230*. While the belly was smoking I made a glaze consisting of:
1 cup Texas Pepper Jelly Craig's BBQ sauce
1/4 cup of apple juice
1/4 cup of apricot jam
2 TBS of franks hot sauce
**Heated the glaze over med heat until blended
After 6 hours I opened the cooker for the first time. Belly was at ~210* internal and awful purdy. I glazed the belly and sprinkled a bit of cayenne pepper on the top and placed it back on the Tec.
After 15 minutes or so I took the belly off and placed it under the broiler for a couple of minutes.
I let the belly rest for 30 minutes or so and cut into it. OMG tender as a mother's love! Melt in your mouth goodness. Smoky and sweet, followed by a bit of heat.
My best belly yet. I always smoke pork belly whole but I think next time I will try cutting on cubes prior to smoking.
Thanks for looking,
Johnny Ray
Purchased a 10.7 lb. from Costco. Cut it into 3 equal pieces. Smoked this one and vacuumed sealed the other two and threw them in the deep freeze. I'll use these later in my first attempt at homemade bacon.
Scored the fat side of the belly fairly deeply. Coated the surface with tiger sauce, followed by a layer of On Point AP Rub, a layer of On Point Sweet Rub and finally a layer of Oakridge Santa Maria Rub.
I placed the belly on my Rec Tec 680 at 230*. While the belly was smoking I made a glaze consisting of:
1 cup Texas Pepper Jelly Craig's BBQ sauce
1/4 cup of apple juice
1/4 cup of apricot jam
2 TBS of franks hot sauce
**Heated the glaze over med heat until blended
After 6 hours I opened the cooker for the first time. Belly was at ~210* internal and awful purdy. I glazed the belly and sprinkled a bit of cayenne pepper on the top and placed it back on the Tec.
After 15 minutes or so I took the belly off and placed it under the broiler for a couple of minutes.
I let the belly rest for 30 minutes or so and cut into it. OMG tender as a mother's love! Melt in your mouth goodness. Smoky and sweet, followed by a bit of heat.
My best belly yet. I always smoke pork belly whole but I think next time I will try cutting on cubes prior to smoking.
Thanks for looking,
Johnny Ray