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
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
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