Why so long - Pork Belly Cook Time

[Its_Raw]

Hello, all!

I smoked the first pork belly yesterday. Turned out very well, so I am pleased with the result. However, the 3.5 pound piece of meat took 8-hours at 225, then the last couple of hours at 250-275. I was surprised. The innerwebs suggested a cook time of 1.5-hours per pound - which I was hoping was fairly close. Is this normal? Also, I did not wrap.

Thank you!

 

[mr_whipple]

What internal temp were you shooting for? I do small pieces char siu style kinda sorta after marinating for a day and once they hit 145ish I slice and sear a bit.

 

[Its_Raw]

I went to0 probe tender, which ended up being 200. Prior to that, the meat was still a bit tough to probe.

 

[jcoleman66]

Mine typically take that long.

 

[mr_whipple]

If probe tender is what your after, the clock isn't your friend. It's done when it's done.

 

[gmc2003]

At 225* I can easily see it taking that long.

Chris

 

[912smoker]

IIRC it took me about 7 hrs for 5 lb belly 275 . Unwrapped to probe tender.

Keith

 

[Its_Raw]

Thank you all! I have a larger piece, maybe 4 pounds, that I will do in a few weeks. I will plan for plenty of time and stick to the 250-275 range.

 

[jcam222]

Thank you all! I have a larger piece, maybe 4 pounds, that I will do in a few weeks. I will plan for plenty of time and stick to the 250-275 range.

Good plan, are you slicing , cubing or pulling it?

 

[chilerelleno]

Belly can take some time to render all that fat and meat into moist, juicy deliciousness.
Lower temps take lots of time.
250°-275° is gonna cook faster and get a nicer finish/bark.

 

[Its_Raw]

I sliced it and we made tacos.

 

[jcam222]

I sliced it and we made tacos.

I love to sear the smoked slices on a hot grill or griddle for that. Extra step but that crispy crust with tender meat inside if fire

 

[uncle eddie]

Nothing to add that has not already been said above.