Oakridge SPOGOS Pork Belly- Pellet Belly

[16Adams]

So read up on pork belly. It's like brisket, a thousand different ways to cook it. So picked a familiar theme (brisket)

Pellet cooker with post Oak pellets at 225-250°
Trimmed thick fat cap off belly
Seasoned with Oakridge SPOGOS
Foil boat


Shut lid and will look in a few hours

 

[larry4406]

Nice!

I did one a few weeks ago. I didn’t trim or wrap on the cook. Mine took around 9 hours on the pellet smoker. First couple hours I ran at 180F for more smoke flavor then bumped up. I used a coffee based rub recipe my nephew sent me.

 

[Maylar]

Izzit cooked yet?

 

[16Adams]

All in all done. Went with Black pepper corn tenderloin, green apple slaw and buttered corn. Pork belly came off at about 7 hours and rested in cooler. Then a few chunks and a few strips, juicy moist and tender. Going to sepayand package for different cooks. Everything cooked on Pit Boss Austin XL. Pellet Life.

 

[Big George's BBQ]

:hungry: YUM
Would you do the pork belly again

 

[larry4406]

Excellent!

Yours almost looks like a loin!

Mine was 8 lbs and I cut in half. Once done, shredded half for tacos and rendered off the fat in the pan. Other half chilling in freezer.

I will definitely do another.

 

[16Adams]

It was one of those seasoned Hormel Black Peppercorn tenders. They have other flavors. We used to cook these a lot, they make a quick cook.

 

[cowgirl]

Eatin' like a King, Adams!