+Alan Watts I was using my bullet smoker, where the radiant heat travels along the sides then bounces off the dome, back onto the top of the meat. I placed the skin side up in order for it to act as a heat shield, protecting the meat from drying out. However, pork belly is so fatty I doubt this would happen, but I'd rather not find out! Thanks for watching!
NACH99 It's possible to use a kettle with the following adjustments: Place the skin side down for it to act as a heat shield since you'll be cooking over direct heat and use less charcoal than normal to keep the temperature below 300*F and add more charcoal as the lit ones burn out. Also, add some wood chunks for some smoke flavor. Then remove the pork belly once it hits around 195*F internal temperature. Good luck! Let me know how it goes and thanks for watching! Cheers!
CosmicStargoat Pulled pork belly is awesome. You should definitely give it a try. It's similar to pulled pork shoulder, however its more tender and has a richer taste. It's what bacon is made of so of course it'll be good! Thanks for watching!
This looks mighty tasty even miles away in South Africa ... Have you ever done any of the three-legged pot recipes ... If you love outdoor cuisine it is definitely a route to explore ... It is a various on the Dutch Over but most recipes can work with a little tweak or so ...
Appreciate you putting this video together! Doing my first pork belly tomorrow. Have you tried smoking belly at a lower temp for longer? I'd like to cube it rather than shred it. Thought the lower temp might keep it from becoming too tender. Your thoughts? If I cube it, do I remove the skin? Thanks in advance!!!
Bill Barndt I wouldn't go lower than 225°F, but 250-275°F will still work for you. If you want to cube it, pull the belly from the smoker when it reaches 160-170°F. Then cube it and you can sear over high heat to crisp it up. I would remove the skin, but some people like it so do whatever way you like best. Hope this helps and thanks for watching!
Hi john, I am about to smoke my first belly. As for the glaze you answered below it is, "your BBQ sauce". Is that your brand or just what you have on hand which is what flavor?
geophx It's my sweet and spicy bbq sauce. A similar recipe can be found in the sauce section of my channel. I recommend adding some pineapple juice to thin it out a bit.
Hi John, I am thinking of smoking this pork belly to 160 and then cutting into slices, grilling those slices on a flat grill for a nice crispy sear and serving it as a Bahn Mi. My question is the temp at 160, will it be to tough or will it be just fine? I think if I cook to 190+ it my be too soft to slice up and sear for the Bahn Mi. Thoughts?
Correct, cooking to 190+ will result in pulled pork belly. If you plan to slice then sear the individual slices (like bacon strips) then I would cook to 160-165.
When I grill and smoke butts, I get them up to 205* and that is when it takes 3-4 spatulas to get them off the grill. 14 hours, but worrrrrrrrrrrrrrth it---ahhhhhhhhhhh. I also brine over night with chicken stock, honey, and kosher, rinse, rub, and once on the grill, I baste/spray with vinegar /30 minutes. Best butt in town!!!
There's no stopping juice from squeezing out of the meat during the cooking process. Plus in my smoker the heat is bounced off the dome back down on top of the meat, which is why I placed it skin side up so the skin would act as a heat barrier. Also, it wasn't dry in the slightest. Pork belly is practically half fat, pretty hard to dry it out.
Omg ok it looks good but why would you get rid of the skin. I'm from the Carolinas you cook the skin with cooking spray or oil so you gets nice and crispy do not follow this guy. Go watch Malcolm Reid. At how to BBQ right
Old School Hand You obviously have never smoked a pork belly. It was not dry in the slightest. Before commenting negatively, how about you try it first.
+Alan Watts I was using my bullet smoker, where the radiant heat travels along the sides then bounces off the dome, back onto the top of the meat. I placed the skin side up in order for it to act as a heat shield, protecting the meat from drying out. However, pork belly is so fatty I doubt this would happen, but I'd rather not find out! Thanks for watching!
This looks absolutely amazing! Never seen anyone do this before. Would it be easy to do on a standard kettle?
NACH99 It's possible to use a kettle with the following adjustments: Place the skin side down for it to act as a heat shield since you'll be cooking over direct heat and use less charcoal than normal to keep the temperature below 300*F and add more charcoal as the lit ones burn out. Also, add some wood chunks for some smoke flavor. Then remove the pork belly once it hits around 195*F internal temperature. Good luck! Let me know how it goes and thanks for watching! Cheers!
Wow!!! Looks fantastic John. Can't wait to try this. Thanks!!
Can this be done on a Weber Kettle???
Def trying this! but need to do my Smokey Joe to mini WSM first!
Use the skin side for season meat in beans.
Looks delicious. I've done a ton of BBQ, but never a belly.
CosmicStargoat Pulled pork belly is awesome. You should definitely give it a try. It's similar to pulled pork shoulder, however its more tender and has a richer taste. It's what bacon is made of so of course it'll be good! Thanks for watching!
This looks mighty tasty even miles away in South Africa ... Have you ever done any of the three-legged pot recipes ... If you love outdoor cuisine it is definitely a route to explore ... It is a various on the Dutch Over but most recipes can work with a little tweak or so ...
No, but I'll look into it. Thanks for watching.
Mighty kind of you to reply.
3 legged pot? Sounds like my Webber Smokey Mountain.
Looks awesome! Did you have water in the drippan in the wsm?
Cheers from Norway!
+Elton's BBQ-pit No water, but it was 1/3 full with juices from the meat by the end of the cook. Thanks for watching!
just bought 13 lb pork belly at b& w meat market in houston have no smoker only oven any ideas how to cook this
use a grill. check out the bbq pit boys on here.
ronald robbins do you have any charcoal grill?
Appreciate you putting this video together! Doing my first pork belly tomorrow. Have you tried smoking belly at a lower temp for longer? I'd like to cube it rather than shred it. Thought the lower temp might keep it from becoming too tender. Your thoughts? If I cube it, do I remove the skin? Thanks in advance!!!
Bill Barndt I wouldn't go lower than 225°F, but 250-275°F will still work for you. If you want to cube it, pull the belly from the smoker when it reaches 160-170°F. Then cube it and you can sear over high heat to crisp it up. I would remove the skin, but some people like it so do whatever way you like best. Hope this helps and thanks for watching!
Hi john, I am about to smoke my first belly. As for the glaze you answered below it is, "your BBQ sauce". Is that your brand or just what you have on hand which is what flavor?
geophx It's my sweet and spicy bbq sauce. A similar recipe can be found in the sauce section of my channel. I recommend adding some pineapple juice to thin it out a bit.
Great video ,, may i ask what you used to gaze it with ?
Brian Ard I used my BBQ sauce with a little bit of apple cider vinegar and brown sugar added. Thanks for watching!
Nice video. what was the first song playing?
Hi John, I am thinking of smoking this pork belly to 160 and then cutting into slices, grilling those slices on a flat grill for a nice crispy sear and serving it as a Bahn Mi.
My question is the temp at 160, will it be to tough or will it be just fine? I think if I cook to 190+ it my be too soft to slice up and sear for the Bahn Mi.
Thoughts?
Correct, cooking to 190+ will result in pulled pork belly. If you plan to slice then sear the individual slices (like bacon strips) then I would cook to 160-165.
That is good looking. I suggest you turn it over 30 minutes sooner crank up the heat to crisp up the skin. You will love it,
dude what the DNB song that starts around the 6 minute mark? its sick!
It's called "The Darkness" by MK2. I got it from the RUclips Audio Library.
What was temperature at the 4 hour point?
what is the Price of that pork belly
I paid $2.29/lb
When I grill and smoke butts, I get them up to 205* and that is when it takes 3-4 spatulas to get them off the grill. 14 hours, but worrrrrrrrrrrrrrth it---ahhhhhhhhhhh. I also brine over night with chicken stock, honey, and kosher, rinse, rub, and once on the grill, I baste/spray with vinegar /30 minutes. Best butt in town!!!
+97yawnac Very nice. Sounds like a tasty butt! Thanks for watching!
should've cooked it with the skin side down, it would have held the juice and been juicy. it looked dry
There's no stopping juice from squeezing out of the meat during the cooking process. Plus in my smoker the heat is bounced off the dome back down on top of the meat, which is why I placed it skin side up so the skin would act as a heat barrier. Also, it wasn't dry in the slightest. Pork belly is practically half fat, pretty hard to dry it out.
98 % of the world is using Metric Dimensions, would it be a big problem to add the temperature in ° Celsius? Thanks.
Why would you have the irritating music in the background?
WTF no crackle??!!?
Omg ok it looks good but why would you get rid of the skin. I'm from the Carolinas you cook the skin with cooking spray or oil so you gets nice and crispy do not follow this guy.
Go watch Malcolm Reid. At how to BBQ right
LOL!! hope nobody follows this"HOW NOT TO COOK A PORK BELLY"
That sht was dry one minute after pulling.
Skin side down rookie!!
Old School Hand You obviously have never smoked a pork belly. It was not dry in the slightest. Before commenting negatively, how about you try it first.
Fat Cap up Fool.
It was dry. He probably should have wrapped it about 3 1/2 - 4 hours in. 6 hours is too long with direct heat even for belly
I like over cooked meat
You're not going to eat the skin? What in the hell are you doing with your life?
Waste of data and time.