Yes! Thanks for doing this. I'd love to see a video on how you clean out your smoker after a cook, do you re-season it with cooking spray? What kind of maintenance do you perform? Thanks for all the great content!
Just received my Camp Chef woodwind 24 and THIS is the first thing, with this ridiculous recipe, I'm cooking, tomorrow. That maple spritz is amazing...and so are you
I've been smoking briskets for friends and family members for a nominal fee. Just enough to cover my costs, though people usually give some kind of tip. One of my friends was asking if I knew how to smoke pork belly. I've never even tried this. Glad I found this video!
Can't believe I didn't like this video when. I watched it years ago. Finally getting around to doing something with a pork belly and came to my man Chud for guidance.
I’ve cooked about 5 of these I do them on a kettle low n slow , by far my favorite thing to smoke they come out so good. Little goes along way too super rich. I use dinosaur BBQ big action rub. Some oak an cherry mix. Also get those sweet roll make little sliders with some raw onion an pickle on top. So so delicious!
Love watching your approach to teaching others about the different aspects of BBQ. How about smoking some U.S. farm-raised catfish? That makes a really good dip or served a an entree.
Going back through your older stuff I have missed. I think I would have ordered some of your Chud Rub, when I ordered the black pepper had it came in a bottle with blue painter's tape and hand-written sharpie "Chud Rub".
Testing it soon, just got my first big smoker.. and got some pork belly on the bone.. will wing it.. and see what comes out... thnx for your vid and info ! :)
I was just thinking about something like this the other day since like fresh smoked bacon seems like itd be a tasty thing to try and this is the logical outcome. Seems like itd be juicier and more flavorful than bacon
I did the same! Gave it a great flavor. I did this a week or two ago and the bark is great but i think putting it on the griddle helps the flavor a ton once it's sliced.
G'day chuds from Australia....just wanna say love this channel now i have a pellet smoker (I know no pure) but mate I'm doing this pork belly soon ...anyway thank u for the vids and please keep doing what you do ....peace
Hi sir Bradley, I'm an aspiring barbecue master here in the Philippines, the sad thing is that there are no shops who sell offset smokers nor welders who make them. I've seen the other video of making the Offset Smoker, I just would like to know how thick is the metal you used for the cook chamber, the thickness of the metal used for the firebox and the individual measurements. And if you got any tips for me I would be happy to hear it Thank you. Forever your fan, Essie
Never thought about doing this, can’t wait to try it! Would it be to crazy to add it to a bowl of ramen? Also! Would you consider doing a video about fire management?
Just play with your weber until you can dial in a 275 degree kettle. Put the belly on the far side under the vent and cook for four hours. I'd turn the belly 180 degrees every hour and spritz for last two. Just spit balling here. It's fairly fool proof. Evidence: I did it and it tastes great. And it's forgiving on temp. If you're cooking at 300 then cut your times. If you're a hair over 250... try to get it up higher to avoid drying out but add some time. I pulled mine at about 203 degrees and rested for just under 90 minutes.
![Shenseea - Dating Szn (Options) [Official Music Video]](http://i.ytimg.com/vi/eUePmZFIXUg/mqdefault.jpg)
I can hear Malcolm Reed with the layers of flavor 😂
Haha just a light coat
I was thinking Kosmo with the layers and layers of flavor myself.
I hear a touch a Peter Griffin.
Let’s get to cookin!
If he said he wasn't doing that on purpose I'd say he was lying. Anyone who knows anything would say Malcolm Reed without question
We followed your instructions more or less and it ended up being the best bbq we ever had. Thank you so much! ❤️
Yes! Thanks for doing this. I'd love to see a video on how you clean out your smoker after a cook, do you re-season it with cooking spray? What kind of maintenance do you perform? Thanks for all the great content!
Just received my Camp Chef woodwind 24 and THIS is the first thing, with this ridiculous recipe, I'm cooking, tomorrow.
That maple spritz is amazing...and so are you
New to owning a smoker and this video helped a lot love it. Can’t wait to smoke a pork belly now!
I've been smoking briskets for friends and family members for a nominal fee. Just enough to cover my costs, though people usually give some kind of tip. One of my friends was asking if I knew how to smoke pork belly. I've never even tried this. Glad I found this video!
Best bbq channel on the tubes!!!!!!!
Followed your lead on a drum smoker... turned out GREAT. Thank you kind sir.
The tip of spritzing with maple is amazing! Tried last night and this will soon be a new favourite
I just made this and was soooooooo good. My sauce was pinapple juice and maple syrup. I ate till I got sick, couldn't stop eating.
as someone who has been a pitmaster. well done. this is the 4th video ive watched in a row
My favorite thing to smoke hands down
Can't believe I didn't like this video when. I watched it years ago. Finally getting around to doing something with a pork belly and came to my man Chud for guidance.
If you slice them and throw on your griddle, just for a few will give more crunch. Another great vid!!!
Great video! Ever thought about doing a fire management video? Loving all of the videos so far! Keep it up!
Finally found a pork belly and will b trying this soon!! Great video as always.
I’ve cooked about 5 of these I do them on a kettle low n slow , by far my favorite thing to smoke they come out so good. Little goes along way too super rich. I use dinosaur BBQ big action rub. Some oak an cherry mix. Also get those sweet roll make little sliders with some raw onion an pickle on top. So so delicious!
Suppleness...new favorite bbq term.
Awesome, Im trying my first Smoked Pork belly tomorrow. Thanks for the tips.👍
Been looking for something to smoke tomorrow, and this has made my mind up. Wish me luck, it's going to be my first ever smoke 😳😩😁
This will be attempted next weekend, thanx for sharing
Thanks for the crash course brotha!!!! 🙌🙏
Love watching your approach to teaching others about the different aspects of BBQ. How about smoking some U.S. farm-raised catfish? That makes a really good dip or served a an entree.
Hey Chud...it’s time to see some smoked bologna my friend!
Awesome cook Chud, that pork belly came out great, nice and tender, perfect bark, definitely a winner! Keep on rocking it brother!
So.much flavor. I love it
Haha first time watching him and he’s funny and knows what he’s talking about so I subscribed first time watching 👍🏽
Made this yesterday and it was amazing. Thanks for the video.
Got some Pork Belly from Costco... Thx for teaching, especially the bit about dividing the pork belly by 3
PBLT FTW!
I’m an hour in! Fingers crossed but it’s looking good already 👍
Going back through your older stuff I have missed. I think I would have ordered some of your Chud Rub, when I ordered the black pepper had it came in a bottle with blue painter's tape and hand-written sharpie "Chud Rub".
5:14 "mmhmm, mmm!" That reaction made me laugh 😄
That looks amazing. Love some good pork belly. Look forward to the next one!
OMG I have just found my new favourite BBQ channel. Going to try the pork belly tomorrow… I’ll have to get some maple syrup for the glaze.
Great how to. I'm smoking some pork belly tomorrow morning and I'm definitely doing that maple syrup squirt bottle trick.
Pre swinger par TAY porking! I actually live on the goondocks. No kidding too. Much respect from Astoria Oregon.
Testing it soon, just got my first big smoker.. and got some pork belly on the bone.. will wing it.. and see what comes out... thnx for your vid and info ! :)
I seen millions of food videos this the first time were actually been super jealous! Like no joke
Never thought about cooking pork belly this way, even though it´s so obvious! Will try soon.
Gotta try this
Your videos are fantastic Bradley! Love your style and creativity! Keep up the great work! & videos! 🇺🇸
Can you share how you care for your butcher top? Do you have mold/mildew issues?
I was just thinking about something like this the other day since like fresh smoked bacon seems like itd be a tasty thing to try and this is the logical outcome. Seems like itd be juicier and more flavorful than bacon
You made it look easy, going to try it pretty soon. About to break my new pit in can't wait to get smoking
Le pork belly, le bacon, le porkiness, le awesomness
I’m going to try that recipe! Thanks
I did this the other week but put my slices of pork belly on the griddle for bit after I smoked it.
I did the same! Gave it a great flavor. I did this a week or two ago and the bark is great but i think putting it on the griddle helps the flavor a ton once it's sliced.
I made one a few weeks ago but did half burnt ends and pulled the other half like a pork butt.
Hi Bradley! Thanks for the great video's. Could you make a video on how to smoke half chickens in a offset?
oh yesss!
G'day chuds from Australia....just wanna say love this channel now i have a pellet smoker (I know no pure) but mate I'm doing this pork belly soon ...anyway thank u for the vids and please keep doing what you do ....peace
RIP Barracuda Club!
Thanks for this idea, I'm sure that taste as good as it looks
Hi sir Bradley, I'm an aspiring barbecue master here in the Philippines, the sad thing is that there are no shops who sell offset smokers nor welders who make them. I've seen the other video of making the Offset Smoker, I just would like to know how thick is the metal you used for the cook chamber, the thickness of the metal used for the firebox and the individual measurements. And if you got any tips for me I would be happy to hear it
Thank you.
Forever your fan,
Essie
Essie, I just ordered an offset smoker from www.thebarrelpro.com They are the pioneer offset smoker builder in the Philippines.
When he took a sip of the maple syrup my brain yelled HE’S FUCKING CANADIAN lol
Thank you sir. Done this a few times now. Super easy and super tasty.
It looks amazing brother
Never thought about doing this, can’t wait to try it! Would it be to crazy to add it to a bowl of ramen? Also! Would you consider doing a video about fire management?
Dope!......You killing Chud...great stuff...
awesome vid brother your gonna make it big!!! keep it comin!!!
Awesome!! Make some barbacoa next
Brad you are AWESOME your videos are great!!!!!
Smoking it now can’t wait
Nice!
Awesome work bud keep it up
Loved how easy you made it look! Thanks
Dude...You crack me up!!!! Keep making my day!!😊👍👍
Now if bringing this to a new years party would you make the sandwiches or bring it all individually for them to make sandwiches as the night grew on?
My god that looks delicious. Unctuous deliciousness. Pork loin, please.
Ok you convinced me! Im gonna do a pork belly this weekend!
PS... Would love to see the exact spice recipe of your rub!
Getting one tomorrow for the 4th 🇺🇸
Can you tell me is fat side up or down?
Hell ya!
Had a Dr Demento 70s flash back during the intro.... hearing this voice.
Is it Better cook like a brisket or with crispy skin
Awesome! At what internal temp will it fall apart and be smashable for tacos?
145° Farenheit or 64° Celcius, or at least thats what i do
Good lord! I know what I’m doing this weekend. That looks like amazing. Was it just 4 hours?
let me try this on Fathers day bbq day. thx
Awesome Bro!..im going to try it. Keep doing your thing!!!
nice job Chud
NICE!! I never thought to use maple syrup for a spritz. Have you done that with a pork butt or pork ribs?
Can you hold a pork belly in a warm oven 150-160F like a brisket for 12 hours?
Awesome video, doing mine right bow just like you did yours. Thanks!
Can you rest this at a cooler for a few hours as soon as you pull it out the smoker? Will it still continue cooking and possibly overcook the meat?
I see a club sandwich in my future with Chud turkey breast and Chud pork belly
Just going to say it, your lisp is amazing! I don’t feel like I’m the only one now!
Looking good!
How many pounds should I cook if I wanted to feed 20 adults?
Also what temperature would you cook it at on a pellet grill?
Thx sir,very njoyable video. Question...that particularly belly did not have the thick skin correct?
It did not.
Love turning my pork belly into pulled pork
Question do you just let them sit for the whole 3/4 hours on the same side or do you flip them as well?
perfecto
Ohhhh man, new sub here!!! Love pork belly!!!!❤️🔥🔥👍🏻
I’ve never had a desire to eat pork belly until now. And of course, “pork belly moooountaaaain”.
Looks good
Boy oh boy! That’s a pork belly!
Best one I’ve seen. Lol I want and needs it
Hello!
Have you tried smoking a pork belly like it was pastrami? (Obviously after being cured)
Greetings from Mexico!
Do you keep the skin on? It looks like it’s been removed?
Got excited when you posted a new video! Nice!
Looks delicious! Could you show us how to do this on the Weber kettle? Love your work ☺️
Just play with your weber until you can dial in a 275 degree kettle. Put the belly on the far side under the vent and cook for four hours. I'd turn the belly 180 degrees every hour and spritz for last two. Just spit balling here. It's fairly fool proof. Evidence: I did it and it tastes great. And it's forgiving on temp. If you're cooking at 300 then cut your times. If you're a hair over 250... try to get it up higher to avoid drying out but add some time. I pulled mine at about 203 degrees and rested for just under 90 minutes.