Help pork belly first timer

Burnbern · Aug 13, 2020

Hi need some help for this weekend. My wife wants pork belly smoked on the GF this weekend. But I have never done one yet. How do I go about it. Do I take the skin off or can I just slice the skin in criss cross fashion and put salt on to help crisp the skin or is it a waste of time trying to crisp the skin.

I’m going to use one of Jeff’s rubs for the pork as I don’t have any store bought from USA rubs.
What temp should the GF be and what temp should I cook the pork belly to. Any help would be appreciated.

Cookb4 · Aug 13, 2020

I take the skin off. I prefer to cut my pork belly into roughly 1.5 inch cubes, (with all the fat it cooks down to a nice sized burnt end.) Not only does it cook faster, but there is more surface area for the rub and smoke. I generally set my smoker between 275 and 300 degrees. I pull them off the smoker when the belly is around 205 degrees and the belly is probe tender

RandyNight · Aug 13, 2020

I have sliced in 1.5" strips, sliced off the skin, then cut in 1.5" cubes.
Howtobbqright.com has instructions I followed.

darita · Aug 14, 2020

I've done mine in strips, skin off. Whatever temp you use, just make sure to go till the fat is fully rendered and nice and clear. It will melt like butter in your mouth. Enjoy!

halfcocked · Aug 14, 2020

Hope you are not contemplating eating the skin with the ends unless you have steel jaws and don't mind breaking a few teeth in the process of mastication.:laugh:

HouseDoc · Aug 14, 2020

RandyNight said:
I have sliced in 1.5" strips, sliced off the skin, then cut in 1.5" cubes.
Howtobbqright.com has instructions I followed.

+1
Enjoy

CrabbyAppleton · Aug 14, 2020

I have not tried this YET. But, I do have a pork belly in the freezer and this looks like a good way to use it.

I have watched it a bunch of times and this sandwich looks amazing.

https://www.youtube.com/watch?v=2UwN03vrLJU&t=398s

SmokeRingsMatter · Aug 14, 2020

halfcocked said:
Hope you are not contemplating eating the skin with the ends unless you have steel jaws and don't mind breaking a few teeth in the process of mastication.:laugh:

Would make some excellent Cracklin's if deep fried after the initial cook. Not sure i would waste pork belly for cracklin's at the price it goes round here doe.

Help pork belly first timer

Burnbern

Knows what a fatty is.

Cookb4

Full Fledged Farker

RandyNight

Knows what a fatty is.

darita

is Blowin Smoke!

halfcocked

is Blowin Smoke!

HouseDoc

Full Fledged Farker

CrabbyAppleton

Knows what a fatty is.

SmokeRingsMatter

is Blowin Smoke!

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