As a brisket point lover, I found this a few years ago by looking for a less expensive option and seeing the whole belly slab at Costco. Much easier to cook, without having to do so much trimming and the meat to fat ratio is perfect. Glad you discovered it too
[3 years later from my original post] I still use this recipe. Only thing i do slightly different is cook it in quarters when it comes to a full pork belly considering my serving size for me and consistency in size throughout the cut. Thank you Harry for being one of the GOATs of BBQ!
@@SlapYoDaddyBBQ I took a few slices this morning and made a breakfast sandwich. With egg, cheese, jalapeno spread, tomato and onions on a croissant! It was flippin amazing! Thanks again!
Thank you so much for ALL of your tips and tricks. You have upped my BBQ game. What do you think about using tiger sauce as a schmear? Or it wouldn’t matter?
As an owner of a drum, weber, green egg, and a pellet grill, I can tell you that there is no comparision to charcoal+chunks vs pellet grill. U get a little smoke but its no where near the same
Yes, that's a 3-hour debate and Jerry Springer fist fight! :-) Doug Scheiding won the Houston world championship with a GMG pellet cooker and my chicken rub. He beat 400 of the best teams to first place overall www.slapyodaddybbq.com/2016/05/2016-houston-worlds-championship-bar-b-que-contest/
Awesome video thanks. Did this belly have skin removed. Would I get good crackling if I left the skin on and would it make any difference if I wrapped in foil instead of paper
If you want skin, you need to broil to get it crispy. This version is without skin. Whether paper or foil is a 3-hour argument. I use paper when I don't use a mop and foil when I use a liquid mop
Great video Harry, is it possible to get a darker bark on the pork belly without drying it out. I’m definitely going to try this Regardless thanks again
Hey Harry- if I am in a pinch and don't have butcher paper (because my BBQ store is closed on Sundays)......is foil okay too for this? I keep a Sam's Club sized roll around just for this reason, haha. I found a duroc pork belly at my local grocery store......I am really torn between doing this or making bacon with it....but after watching this, I gotta give it a shot!
My whole family are Harry Fans, I cannot tell you how grateful to you i am. I hope one day you get you're own BBQ show. I am told by my family, dam where did you learn how to cook this way. I smile and say Harry's BBQ channel. I hope you are having a good 4 th of July. You are my hero no joke. God Bless. Quick question, sorry. Is the mustard for flavor, or so spices stick better?
Thanks Brian for your support and kind words. Glad to hear you are a BBQ hero in your family. Keep spreading BBQ love as that's the reason I posted these videos. The mustard is just to help the seasoning to stick to the meat.
Another great video. Thank you for all your knowledge and encouragement you share. Thanks to you, T-Roy, Justin, Aim'em and Claim'em, and bunch of others, you have given me the courage to make BBQ, even here at the Jersey Shore. Cheers and Happy Fourth Harry...time to go wrap my ribs on the WSM. Cheers from the Jersey Shore.
It’s very common in Europe that we cook (usually roast) the whole pork belly like this. In the UK, we would then put what you finished with there under the grill for 30-45 mins so that the top fat layer is crispy (like extreme bacon!) and you retain the flavour and moisture underneath. Great video!
I was at Melt last week and the pork belly was delicious. Their rub has a hefty dose of coriander which added a nice dimension. Thanks for sharing this recipe!
@@SlapYoDaddyBBQ Yes, vacationing and trying to endure the heat wave. We also had reservations at Beast but they were closed despite reservation confirmations on the day-of.
Awesome Harry. Question can this be sliced and vaccum sealed to be frozen or keep in the fridge. Just trying to figure out the shelf life after smoking.
Awesome looking pellet grill. I like the amount of cooking space. What went into your decision to get that particular model versus its competitors like traeger, Yoder, etc? Thanks for all your awesome videos!
I loved my 10-year of Daniel Boone so I got the Jim Bowie as I need more cooking space. Watch for my unboxing and calibration video coming soon. In the hands of a skilled pitmaster, most of the highly rated pellet cookers will do a good job. Remember, it's the pitmaster and not the pit that truly matters! :-)
I did this cook for pool party Fourth of July weekend. It turned out awesome and everyone raved about it. Not a single piece leftover. I would probably crisp up the fat cap next time but I'm adding this to my cooks. Thanks for sharing!
Harry Soo, I am enjoying your videos so much. Your flavors are some I've never tried. The celery seed is something I only just started using, but boy have I been missing out! Such a great flavor! Please keep up the great videos! I am a Slap Yo Daddy fan!
On your green mountain.. did you seal the gap on the door at the top and on the bottom? I have a Daniel boone and a lot of the smoke goes out those 2 gaps
I have really been looking forward to you having enough time to make this video. Thank you so very much. I'm going to try this either this weekend or the next. 👍🐷🍻
@@SlapYoDaddyBBQ I appreciate that. I'm sure I will have plenty of questions after I give it a try. After all, I find it's in the " doing " that we discover the questions to ask. So I will. I'm very busy for the next many months ( example we are looking at probably the best coho salmon runs in the last 20 or so years on the Columbia river and I intend to fill my freezer this fall. ) But I would like to attend one of your cooking classes someday. How do I find out how to see class dates,etc. ? Anyway, I appreciate the great work you do. If I get to attend one of your cooking classes I would probably bring a salmon or two just to see what you would do with it. I have watched you and T Roy and Justin and your pantry raid meals have been wonderful. Thanks.
@@SlapYoDaddyBBQ,that's a great idea. The current problem is I still haven't built my houe,let me explain. I live in South West Washington state on the Cowlitz river,just down stream from the to Toutle river. If you remember the film footage when MT Saint Helens blew and you saw the flooded river ? Yup that's what I live next to. Only a 8 minute walk to the river and I'm fishing. Anyway I have 10 acres and a barn but currently no house. I live on my property in a nice 5th wheel trailer but not much space for guests. But maybe I could figure out something. The peak of the season will be September and October. If you think you will be available sometime during that period maybe we could get you into some fish. And I should add I do have a jet propelled sled so we can go both down and up river through the shallow whitewater. I know it's almost like cheating being to chase the fish that easily. So think about it, if we can figure out a plan that would be great. I believe you would be very impressed with my smoked salmon, hmmmmmm. I got to get to bed,I'm doing my first pulled pork on my new offset tomorrow, latter.
I had never heard of a pork brisket till I saw one at my local grocery store, I bought it since it was cheap and interesting. I will try this out this weekend....
I have seen several people smoke bellies now and done in different ways. Malcolm Reed smoked one and it he pulled it like pork shoulder. Big long succulent strands of tender pork. Then I see how you have done it with slices. So I have a couple questions...1. How fatty were the slices you did in the video? Some of the bellies I get to make cracklins are quite fatty so I wonder when doing it sliced how well it renders and if its gonna be super fatty. 2. Was the belly in the video tender enough to pull or would you have had to take it to a higher internal temp to get it tender enough to pull? I saw one video where a guy did a belly and he was having a tough time slicing because it was so tender. Thanks Harry!
If you do them just right you can cut them but if overdone they fall apart. You can cut them first and cook some more until they reach the tenderness you want.
Yes, I have 22 smokers and grills and the WSM is always used in my classes. I'm getting old and lazy now so I use my pellet cookers more for videos so I can focus on the recipe instead of fire management.
This is tender pig belly like a Texas brisket. The Chinese "fiew-yoke" version has crunchy skin and I'll do that in the future as it's a different method and temps.
Pro - super easy and convenient Con - less smoke ring and bark not as dark versus wood/charcoal Sometimes a pickup truck is best. Sometimes a top-down convertible is best. Best to get all the toys before you kick the bucket! :-)
G’day Harry I’ve got to ask you a couple of questions the first one being which is better for a KamadoJoe briquettes or lump charcoal, lump charcoal is sometimes hard to get. The second thing is the amount to cook there is only my wife Alison and my son Rowan here and it’s easy to cook more than you need and the last thing what make would you recommend for a monitor? Thanks Harry I would really appreciate your advice, by the way I put the smoke wood under the charcoal and it did make a noticeable difference thanks mate regards John
Hey John, use whatever fuel fits your budget and cooking style. It's a 3-hour argument and Jerry Springer fist fight over lump v briquettes. Cook more and freeze for next time. If you're thinking temp monitor just use any good one out there. Thermoworks is good. Best, Harry
@@SlapYoDaddyBBQ It will be only in the oven, I was very successful at placing brisket on oven rack instead of pit and maintaining it the same, then wrapping it and cooking for 2.5 hrs after. Ill treat this similar?
@@armancha23 Yes, if cooking in the oven, you can add 2 tablespoons of liquid smoke some beef broth and inject the brisket with it. It will help give some smoke flavor
@@armancha23 sorry I was not paying attention as you were asking about belly in the oven. Yes, you can do that. Just spray with some liquid smoke to get a nice flavor.
You said the pork belly cooked for ~3 1/2 hours. About how long was it in the smoker, what type of wood did you use and what was the final temperature of the pork belly?
@@SlapYoDaddyBBQTthanks Harry, I was just curious about totally cooking time seeing how pork belly can take forever to get tender. I'm definitely going to try this.
@@bbqnbear6435 I get that.. and I see how it would be used on a smoker to let just a bit of smoke in... I figured in an oven it would not make much sense, I guess it would prevent it from getting mushy?
When I don't use a mop liquid (i.e., 10 oz on brisket), I like to wrap in butcher paper since I learned how to in Texas when I attended Texas Tech. Both are good in the hands of a skilled pitmaster. It's a3-hour argument and Jerry Springer fist fight as to which is better. I won 1st place USA KCBS Ranchers Reserve brisket with foil and a mop.
@@SlapYoDaddyBBQ I made this, cut it into thirds for more bark and OMG it was amazing, esp with the cost of beef right now. I would say no one knows about making it like this and I hope it stays that way.
200 will be tender. Don't wrap it. Take it to 200 and it will have nice bark. I like to smoke them, put them in icebox overnight. Slice into cubes the next day. Vacuum seal in one pound portions for appetizers. I can take a package out anytime throw on a grill, crisp all sides a bit. Then dip them in sauce and cook a bit more to set the sauce. Real crowd pleaser. Of coarse i cure it first with my signature dry cure. Melts in mouth.
Hey Harry, great video! Two quick questions for you: 1) What does celery seed do for flavor in your rubs? 2) Did you go to Texas Tech? I went to IU Bloomington and love Bob Knight!
Hey Jim, the finely ground celery seed lends a unique flavor note that makes my brisket taste special. Special enough to win 1st place USA KCBS Ranchers Reserve national cup. So apparently judges also like it. It also helps with the smoke ring formation. Now, it's your secret now to keep between you and me. If you're a science nerd like me, you can learn more about ground celery in this video ruclips.net/video/G0rHKm-JGsg/видео.html I attended Texas tech 83 to 86. Guns Up!
I needed more room so the JB is a better size for my cooking needs. A bit louder but works better than my 10-year of DB. My unboxing and calibration video is coming soon.
I've only cooked pork belly a few times but the first couple times I did it just like brisket and came out incredible. Made 6 racks of ribs and got a portion of belly just because it was on sale and it was the party favorite.
I've seen you use that sprayer many times, and I've always wondered what your you're spraying. I didn't know if it was beer, juice, a marinade, or just plain ole water. At 3:48 you are using it again, can you tell us what's in it?
Harry Soo mate we are eating ribs and pork brisket right now glad to see you got the chance to see Oz if your here again give us a holler we are in south australia but I'm from darwin lol
That looks amazing Harry I can’t wait to try it it looks pretty simple but I always like going to your website to look step-by-step what you did and by doing that everything turns out perfect were you planning on putting it on your website? Have a great day brother!
That is a winning looking pork belly, right there. So tender and juicy. Hope your 4th of July was excellent, Harry. Canada Day (Canada's 152nd birthday, was on July 1). Cheers!
I smoked a rack of spare ribs for the 4th. What was special about these is that they were extra thick because they left part of the pork belly on. I didn't separate or trim it off. The rack took a little longer to smoke, but it was really worth it. All that pork belly fat really made the ribs succulent and quite tender. Best ribs ever. I used the 3-2-1 method and they turned out perfect.
Thanks Gary. Cook until crust sets, about 3-4 hours depending on your pit and draft (airflow). Wrap and pull when tender about 195F to 198F, or so. Good luck! Jolly good and love back at ya in the UK
Great video again Harry. Never over complicated never under simplified. A gem in every video. Thanks for this Harry!
Thanks for watching. Happy 4th! Hope you get to see some awesome fireworks tonight.
Harry, I think every American needs to see this video. Lets spread that BBQ love!!!
Let's do it!
Awesome job Harry. Thanks for sharing
Thanks for watching!
Gonna try this one soon!
Cheers Harry!
As a brisket point lover, I found this a few years ago by looking for a less expensive option and seeing the whole belly slab at Costco. Much easier to cook, without having to do so much trimming and the meat to fat ratio is perfect. Glad you discovered it too
Yes, and I had to find it in Paris no less! Thanks for watching
[3 years later from my original post] I still use this recipe. Only thing i do slightly different is cook it in quarters when it comes to a full pork belly considering my serving size for me and consistency in size throughout the cut. Thank you Harry for being one of the GOATs of BBQ!
Thank you so much for your kind words. I'm humbled and I appreciate you for spreading BBQ love!
I smoked a pork belly today at work and it was amazing! It was better than expected! Thanks for sharing this video!
Awesome!
@@SlapYoDaddyBBQ I took a few slices this morning and made a breakfast sandwich. With egg, cheese, jalapeno spread, tomato and onions on a croissant! It was flippin amazing! Thanks again!
Thank you so much for ALL of your tips and tricks. You have upped my BBQ game. What do you think about using tiger sauce as a schmear? Or it wouldn’t matter?
Happy to be part of your barbecue journey Daniel. Yes, you can use Tiger Sauce to schmear. Thanks for stopping by.
Harry do you notice a difference in the smoke flavor (or taste in general) when you use the pellet grill vs the charcoal over wood chunks?
As an owner of a drum, weber, green egg, and a pellet grill, I can tell you that there is no comparision to charcoal+chunks vs pellet grill. U get a little smoke but its no where near the same
Yes, that's a 3-hour debate and Jerry Springer fist fight! :-)
Yes, that's a 3-hour debate and Jerry Springer fist fight! :-)
Doug Scheiding won the Houston world championship with a GMG pellet cooker and my chicken rub. He beat 400 of the best teams to first place overall
www.slapyodaddybbq.com/2016/05/2016-houston-worlds-championship-bar-b-que-contest/
Awesome video thanks. Did this belly have skin removed. Would I get good crackling if I left the skin on and would it make any difference if I wrapped in foil instead of paper
If you want skin, you need to broil to get it crispy. This version is without skin. Whether paper or foil is a 3-hour argument. I use paper when I don't use a mop and foil when I use a liquid mop
Thanks for a new idea! Quick question...what was the final pull temp? Wrapped @ 165 (like a stall) & you mentioned it was about a 3 hr cook.
👍🇨🇦
190 to 198F final temps
Very very awesome. Finding inspiration all the way from Paris. Happy 4th Harry. 👍👍👍
Happy 4th! Hope your BBQ came out good!
@@SlapYoDaddyBBQ yes it did. Made hotdogs for the kids. My linquisa burgers, steaktips and grilled asparagus. With some other sides guest brought.
That looks excellent Harry. I love cooking Pork Belly.
Thanks James. Happy 4th to you and your family. Whacha cooking today?
Thank you Harry Soo! I love your videos, I'm making belly like a brisket today to share the BBQ love. Keep the awesome videos coming.
Rock on Scotty!
Saw this on the Paris video... Been thinking of trying it too. Thank you for the nudge to get after it Harry! Will let you know how mine comes out.
Good luck! It's an easy recipe and consistent results.
Finally! The one I've been waiting for. Thanks Harry! Awesome stuff as usual.
Thanks and Happy 4th!
Great video Harry, is it possible to get a darker bark on the pork belly without drying it out. I’m definitely going to try this Regardless thanks again
Yes, use hickory, cherry, or pecan to get a darker crust. Oak is a little light
Thanks Harry!! Another step by step recipe to BBQ greatness!
Thanks for watching this fun recipe to cook that takes the Texas brisket idea to a pig belly!
Great as always man!! Texas bbq is desired all over the nation.
Guns Up from Texas Tech alumni!
Been doing this for years. Its so good. I use my rib rub without sugar. Definetly good grub!
Awesome! Super delish eating
Very cool I’ll be giving this one a try for sure. Also like that Texas Tech shirt Harry. “WRECK’M”
Guns Up!
Hey Harry- if I am in a pinch and don't have butcher paper (because my BBQ store is closed on Sundays)......is foil okay too for this? I keep a Sam's Club sized roll around just for this reason, haha. I found a duroc pork belly at my local grocery store......I am really torn between doing this or making bacon with it....but after watching this, I gotta give it a shot!
Yes foil is fine
@@SlapYoDaddyBBQ Awesome.....it's on my GMG Daniel Boone smoking right now:-)!
Thanks Harry-what would be the rest time be for this? Do you let it drop to around 140 ish? Also, do you never trim the fat cap? Thanks.
Cool it down below 140F if you can wait that long. I leave the skin off
Amazing. Will dfinitely try this
Give it go Fred!
My whole family are Harry Fans, I cannot tell you how grateful to you i am. I hope one day you get you're own BBQ show. I am told by my family, dam where did you learn how to cook this way. I smile and say Harry's BBQ channel. I hope you are having a good 4 th of July. You are my hero no joke. God Bless. Quick question, sorry. Is the mustard for flavor, or so spices stick better?
Thanks Brian for your support and kind words. Glad to hear you are a BBQ hero in your family. Keep spreading BBQ love as that's the reason I posted these videos. The mustard is just to help the seasoning to stick to the meat.
Another great video. Thank you for all your knowledge and encouragement you share. Thanks to you, T-Roy, Justin, Aim'em and Claim'em, and bunch of others, you have given me the courage to make BBQ, even here at the Jersey Shore. Cheers and Happy Fourth Harry...time to go wrap my ribs on the WSM. Cheers from the Jersey Shore.
Happy 4th and wishing you a great BBQ food and love day to Jersey Shore!
It’s very common in Europe that we cook (usually roast) the whole pork belly like this. In the UK, we would then put what you finished with there under the grill for 30-45 mins so that the top fat layer is crispy (like extreme bacon!) and you retain the flavour and moisture underneath. Great video!
Yup, all good eating!
Correct and the grilled pieces on a nice bun with honey mustard sauce
I was at Melt last week and the pork belly was delicious. Their rub has a hefty dose of coriander which added a nice dimension. Thanks for sharing this recipe!
Vacationing in Paris? Glad you had a chance to dine at Melt
@@SlapYoDaddyBBQ Yes, vacationing and trying to endure the heat wave. We also had reservations at Beast but they were closed despite reservation confirmations on the day-of.
I love your style, Harry!!! Keep up the good work 👍🏾
Thank you! Will do!
Looks awesome Harry! As always, the things you cook look delicious!
Thanks and Happy 4th!
Harry Soo
Happy 4th of July to you as well Harry!
how would you recommend reheating leftovers?
Hey Amal, you may find this video helpful - ruclips.net/video/3C3PAnO9AD4/видео.html
I did my 1st Belly like that on the Weber 22 last week, was great! Thanks for sharing!
super good eating
Awesome Harry. Question can this be sliced and vaccum sealed to be frozen or keep in the fridge. Just trying to figure out the shelf life after smoking.
sure. good for 6-9 months at -70F. reheat Sous Vide method
Was already a fan of your videos Harry but the Tech shirt sealed the deal for me. Guns up from Lubbock
Guns Up fellow Red Raider! I got my first taste of Texas brisket while at TTU in the early 80's
Harry - Thanks for the video
What was the internal temp when it became *probe* tender?
I'm guessing 190 to 198F
Very interesting way to cook a pork belly! Might have to try this myself! Great video Harry!
Easy peasy so give it a go
Harry!! I have to test this out soon!!! Friggin awesome man, keep up the jamming work!!!!!!!!!
Wait till you see my watermelon grill coming soon!
I am totally trying this! Great idea
Give it a go and let me know if you have questions! :-)
Awesome looking pellet grill. I like the amount of cooking space. What went into your decision to get that particular model versus its competitors like traeger, Yoder, etc? Thanks for all your awesome videos!
I loved my 10-year of Daniel Boone so I got the Jim Bowie as I need more cooking space. Watch for my unboxing and calibration video coming soon. In the hands of a skilled pitmaster, most of the highly rated pellet cookers will do a good job. Remember, it's the pitmaster and not the pit that truly matters! :-)
I did this cook for pool party Fourth of July weekend. It turned out awesome and everyone raved about it. Not a single piece leftover. I would probably crisp up the fat cap next time but I'm adding this to my cooks. Thanks for sharing!
Happy to help
Nice recepie, I have to try this. Greetings from Germany.
Greetings back at you in Germany! Love your beautiful country. I spent time on layover there while working for Singapore Airlines.
Harry Soo, I am enjoying your videos so much. Your flavors are some I've never tried. The celery seed is something I only just started using, but boy have I been missing out! Such a great flavor! Please keep up the great videos! I am a Slap Yo Daddy fan!
Glad you like them Terri! If you like fish, I have a Whole Pit-Roasted Fish coming soon!
@@SlapYoDaddyBBQ Yum! I love fish!
Blacks BBQ in Tx features this time to time...Its amazing
Yes, Kent Black and Barrett Black are good friends of mine.
ruclips.net/video/J2zMcjXO18c/видео.html
On your green mountain.. did you seal the gap on the door at the top and on the bottom? I have a Daniel boone and a lot of the smoke goes out those 2 gaps
I had my DB for 10 years until I swapped it for the JB to get more space. Never had issues with gaps or smoke escape.
I've only had mine for a few months.. the lid handle gets brown from the smoke.. should I seal up the gaps?
@@Bumpertrash1 Best to ask the Help Desk at GMG to see what is the fix
I did the very same thing recently, different rub, and it came out fantastic. It was like having a giant boneless pork rib!
Thanks Tom! Super delish eating. Seeya at the next Collab!
Great video, what temp did you set the oven to? What was the internal temp when finished?
275F throughout the cook
Hi Harry. This was amazing. Btw do I detect either a singlish or manglish accent? This recipe was so simple. I can’t wait to try it.
Yes 40 years ago I moved from Singapore to go to Texas Tech. See my LinkedIn in Description
I have really been looking forward to you having enough time to make this video. Thank you so very much. I'm going to try this either this weekend or the next. 👍🐷🍻
Thanks for watching. Let me know if you have questions.
@@SlapYoDaddyBBQ I appreciate that. I'm sure I will have plenty of questions after I give it a try. After all, I find it's in the " doing " that we discover the questions to ask. So I will. I'm very busy for the next many months ( example we are looking at probably the best coho salmon runs in the last 20 or so years on the Columbia river and I intend to fill my freezer this fall. ) But I would like to attend one of your cooking classes someday. How do I find out how to see class dates,etc. ? Anyway, I appreciate the great work you do. If I get to attend one of your cooking classes I would probably bring a salmon or two just to see what you would do with it. I have watched you and T Roy and Justin and your pantry raid meals have been wonderful. Thanks.
@@victorbenner539 If you invite me to the salmon run then maybe I can cook some BBQ with you. We can do a salmon collab!
@@SlapYoDaddyBBQ,that's a great idea. The current problem is I still haven't built my houe,let me explain. I live in South West Washington state on the Cowlitz river,just down stream from the to Toutle river. If you remember the film footage when MT Saint Helens blew and you saw the flooded river ? Yup that's what I live next to. Only a 8 minute walk to the river and I'm fishing. Anyway I have 10 acres and a barn but currently no house. I live on my property in a nice 5th wheel trailer but not much space for guests. But maybe I could figure out something. The peak of the season will be September and October. If you think you will be available sometime during that period maybe we could get you into some fish. And I should add I do have a jet propelled sled so we can go both down and up river through the shallow whitewater. I know it's almost like cheating being to chase the fish that easily. So think about it, if we can figure out a plan that would be great. I believe you would be very impressed with my smoked salmon, hmmmmmm. I got to get to bed,I'm doing my first pulled pork on my new offset tomorrow, latter.
Great video Harry!!!
Would you be able to roll the pork belly spice it and make a porchetta with it?
Sure. Please see my Porchetta videos
I had never heard of a pork brisket till I saw one at my local grocery store, I bought it since it was cheap and interesting. I will try this out this weekend....
Hope you enjoy
Hey harry how do you like the pellet smokers
I love them. Watch for my GMG Jim Bowie unboxing and calibration video soon.
I have seen several people smoke bellies now and done in different ways. Malcolm Reed smoked one and it he pulled it like pork shoulder. Big long succulent strands of tender pork. Then I see how you have done it with slices. So I have a couple questions...1. How fatty were the slices you did in the video? Some of the bellies I get to make cracklins are quite fatty so I wonder when doing it sliced how well it renders and if its gonna be super fatty. 2. Was the belly in the video tender enough to pull or would you have had to take it to a higher internal temp to get it tender enough to pull? I saw one video where a guy did a belly and he was having a tough time slicing because it was so tender. Thanks Harry!
Pick bellies with more meat versus fat
If you do them just right you can cut them but if overdone they fall apart. You can cut them first and cook some more until they reach the tenderness you want.
This is perfect timing! I’m going to smoke a pork belly tomorrow for some family members! Hopefully it comes out as good as yours!
Just be sure to get a nice crust before you wrap and cook until probe temper, about 195F to 198F
@harry - great video. Are you still cooking on the WSM?
Yes, I have 22 smokers and grills and the WSM is always used in my classes. I'm getting old and lazy now so I use my pellet cookers more for videos so I can focus on the recipe instead of fire management.
Great video Harry were you able to get the crunchy crust that seems to be challenge for me cheers val
This is tender pig belly like a Texas brisket. The Chinese "fiew-yoke" version has crunchy skin and I'll do that in the future as it's a different method and temps.
Great video Harry. I’m on the fence on adding a pellet smoker to my arsenal. Could you do a review and pro/con video please?
Pro - super easy and convenient
Con - less smoke ring and bark not as dark versus wood/charcoal
Sometimes a pickup truck is best. Sometimes a top-down convertible is best. Best to get all the toys before you kick the bucket! :-)
Amazing! Looks a lot like a brisket! Very cool idea. And of course Harry always pushing the envelope with his videos and cooks. Awesome!
I fail so you don't have to. Sometimes it work too! :-)
Would you do anything different with this recipe and approach? 😊 thanks
Sure there are many variations of how to cook a pork belly. This is just one way. Cook the way you like and like the way you cook!
@@SlapYoDaddyBBQ I forget cooking especially in a smoker or grill is an adventure! Gracias señor Soo
Hey Harry, love the video! Was the skin on or off for the pork belly you tried in Paris??
Skin off
Hi Harry love your videos so so good.
Question your products do you deliver to Australia?
Yes I think a store in Sydney stocks our products. I think Fred is the guys name. Check your Sydney Google for BBQ supply stores
Gonna try this tomorrow!
Good luck Jason. Let me know how it came out.
@Harry Soo it was so dang good!!! Thanks for the inspiration!!!!
G’day Harry I’ve got to ask you a couple of questions the first one being which is better for a KamadoJoe briquettes or lump charcoal, lump charcoal is sometimes hard to get. The second thing is the amount to cook there is only my wife Alison and my son Rowan here and it’s easy to cook more than you need and the last thing what make would you recommend for a monitor? Thanks Harry I would really appreciate your advice, by the way I put the smoke wood under the charcoal and it did make a noticeable difference thanks mate regards John
Hey John, use whatever fuel fits your budget and cooking style. It's a 3-hour argument and Jerry Springer fist fight over lump v briquettes. Cook more and freeze for next time. If you're thinking temp monitor just use any good one out there. Thermoworks is good. Best, Harry
Harry Soo thank you for getting back to me Harry much appreciated kind regards John
Got some pork belly in the freezer that I just pulled out. Thanks Harry!
Soak in water and it should be thawed in 4 hours. Season and smoke. Enjoy!
ohh that looks awesome, Will do next week!
Give it a go and let me know if you have questions!
@@SlapYoDaddyBBQ It will be only in the oven, I was very successful at placing brisket on oven rack instead of pit and maintaining it the same, then wrapping it and cooking for 2.5 hrs after. Ill treat this similar?
@@armancha23 Yes, if cooking in the oven, you can add 2 tablespoons of liquid smoke some beef broth and inject the brisket with it. It will help give some smoke flavor
@@armancha23 sorry I was not paying attention as you were asking about belly in the oven. Yes, you can do that. Just spray with some liquid smoke to get a nice flavor.
Thanks Harry for this recipe! Perhaps I missed it but what temp are you setting on the pellet grill?
I like 275F. 250F and 225F are also good
Great video! Thanks for sharing!
Thanks for watching
I have a pork belly with the rind attached. Do I remove the rind, leave the rind on, or score the rind and leave it on?
I like to do crispy pork belly. See my pork belly video on how to get crispy skin
ruclips.net/video/LbY7KPJJvII/видео.html
@@SlapYoDaddyBBQ I watched the video and will give this method a try.
You said the pork belly cooked for ~3 1/2 hours. About how long was it in the smoker, what type of wood did you use and what was the final temperature of the pork belly?
3-4 hours 275F until crust sets; internal about 160F. Into 275F oven until tender (about 190 - 198F internal); about another 2 hours
@@SlapYoDaddyBBQTthanks Harry, I was just curious about totally cooking time seeing how pork belly can take forever to get tender. I'm definitely going to try this.
Fingers crossed that my butcher has this cut! Definitely going to try this
Great video, thanks Harry. Why did you choose butcher paper vs aluminum foil?
Butcher paper helps the meat breath better
@@bbqnbear6435 I get that.. and I see how it would be used on a smoker to let just a bit of smoke in... I figured in an oven it would not make much sense, I guess it would prevent it from getting mushy?
When I don't use a mop liquid (i.e., 10 oz on brisket), I like to wrap in butcher paper since I learned how to in Texas when I attended Texas Tech. Both are good in the hands of a skilled pitmaster. It's a3-hour argument and Jerry Springer fist fight as to which is better. I won 1st place USA KCBS Ranchers Reserve brisket with foil and a mop.
Three hour debate and Jerry Springer fist fight! :-)
@@SlapYoDaddyBBQ Harry Harry Harry!
Harry: great video. I was thinking of doing this in my weber bullet smoker. Do I do anything differently? Thanks.
Same process and adjust the temp up or down to get the desired results
I don't know if I missed it, watched video twice, but what temp were you running on pellet and then in oven?
Steady 275F in both pit and oven
@@SlapYoDaddyBBQ I made this, cut it into thirds for more bark and OMG it was amazing, esp with the cost of beef right now. I would say no one knows about making it like this and I hope it stays that way.
@@evolvegod8761 Yup, at $6.00 a lb, brisket is twice as costly as it was 60 days ago.
What was the total cook time? Did you have to rest after the cook? Looks great!
3-4 hours 275F until crust sets; internal about 160F. Into 275F oven until tender (about 190 - 198F internal); about another 2 hours
Thanks Harry. Do you know what your final temp was when you took it out of the oven?
Thanks again!
Im curious myself but Harry normally goes by probe tenderness. Maybe he will surprise us.
200 will be tender. Don't wrap it. Take it to 200 and it will have nice bark. I like to smoke them, put them in icebox overnight. Slice into cubes the next day. Vacuum seal in one pound portions for appetizers. I can take a package out anytime throw on a grill, crisp all sides a bit. Then dip them in sauce and cook a bit more to set the sauce. Real crowd pleaser. Of coarse i cure it first with my signature dry cure. Melts in mouth.
195F to 198F is the range. Higher if you like more tender and lower if you like a bit of a chew.
@@SlapYoDaddyBBQ Thanks Harry. .
Thanks Harry, appreciate your help-as always!
Smoking a pork belly today with Peach wood and the seasoning blend you make along with the Accent in it. Will be delicious I'm sure
You go William! Peach wood, per Patty from the Woodshed is delicious on pork.
@@SlapYoDaddyBBQ yes sir! Your teaching, and your guest's teachings were learned well.
Hey Harry, great video! Two quick questions for you: 1) What does celery seed do for flavor in your rubs? 2) Did you go to Texas Tech? I went to IU Bloomington and love Bob Knight!
Hey Jim, the finely ground celery seed lends a unique flavor note that makes my brisket taste special. Special enough to win 1st place USA KCBS Ranchers Reserve national cup. So apparently judges also like it. It also helps with the smoke ring formation. Now, it's your secret now to keep between you and me. If you're a science nerd like me, you can learn more about ground celery in this video ruclips.net/video/G0rHKm-JGsg/видео.html
I attended Texas tech 83 to 86. Guns Up!
How do you like the Bowie prime vs the Boone you used to have? Sounds a bit more loud. Great video. Going to try it out
I needed more room so the JB is a better size for my cooking needs. A bit louder but works better than my 10-year of DB. My unboxing and calibration video is coming soon.
I've only cooked pork belly a few times but the first couple times I did it just like brisket and came out incredible. Made 6 racks of ribs and got a portion of belly just because it was on sale and it was the party favorite.
Super delish way to surprise guests too!
What was your total cook time with the smoke and oven?
3-4 hours 275F until crust sets; internal about 160F. Into 275F oven until tender (about 190 - 198F internal); about another 2 hours
@@SlapYoDaddyBBQ Awesome! Thanks!
Was it as good or better than the Parisian version you tasted?
Imho they were comparable. The bark on a pellet cooker is typically lighter than a stick burner running Pecan or post oak
Have yet to be disappointed with your guides Harry. just made it today and it came out great.
Happy to hear John! Please see my latest watermelon grill! :-)
ruclips.net/video/yl30cbNWsIc/видео.html
I've seen you use that sprayer many times, and I've always wondered what your you're spraying. I didn't know if it was beer, juice, a marinade, or just plain ole water. At 3:48 you are using it again, can you tell us what's in it?
I use water 99% of the time. The 1% is when someone asks me to use their sprayer! :-)
@@SlapYoDaddyBBQ thanks!
Looks great harry. How do you stay in shape eating that great bbq
Thanks Happy 4th to you and your family also
How long do you let it set
About 3-4 hours in the pit. Best to season and rest in fridge overnight for better flavor
Hey Harry whats the blue light behind you?
That must be my bug zapper. You are very observant!
@@SlapYoDaddyBBQ Ah cool!
What a great idea. Thanks.
this is what I do with pork belly just never gave it a name lol all the way over in Australia mate. crackin video
Thanks mate. I just got back from Brew n Que in Perth. You have a beautiful country!
Fair dimkum mate! Just returned from Perth for the Brew N Que. You have beautiful Sheilas and a gorgeous country. Cheers! :-)
Harry Soo mate we are eating ribs and pork brisket right now glad to see you got the chance to see Oz if your here again give us a holler we are in south australia but I'm from darwin lol
Harry, I was wondering if a Daniel Boone GMG is a good buy for $594
Good price if new
@@SlapYoDaddyBBQ yes brand new the Bowie was 699 think they are last years model trying to clear out for 2020 models should i just go big at the $700?
That looks amazing Harry I can’t wait to try it it looks pretty simple but I always like going to your website to look step-by-step what you did and by doing that everything turns out perfect were you planning on putting it on your website? Have a great day brother!
You can do it Don!
That is a winning looking pork belly, right there. So tender and juicy. Hope your 4th of July was excellent, Harry. Canada Day (Canada's 152nd birthday, was on July 1). Cheers!
Cheers Dwayne. Happy Canada Independence Day
I will try this
Good luck and let me know if you have questions.
How wonderful, that pork belly is succulent 😍
Good eating and easy to make also! Thanks for stopping by.
I smoked a rack of spare ribs for the 4th. What was special about these is that they were extra thick because they left part of the pork belly on. I didn't separate or trim it off. The rack took a little longer to smoke, but it was really worth it. All that pork belly fat really made the ribs succulent and quite tender. Best ribs ever. I used the 3-2-1 method and they turned out perfect.
Perfect!
Hi Harry,
Greetings from the uk.
What was the total cool time and what internal temperature did you aim for?
Great video as always.
Thanks Gary. Cook until crust sets, about 3-4 hours depending on your pit and draft (airflow). Wrap and pull when tender about 195F to 198F, or so. Good luck! Jolly good and love back at ya in the UK
Where do you buy that big container of celery seed?
My ground celery seed comes from Restaurant Depot
ruclips.net/video/G0rHKm-JGsg/видео.html
Think I have to do this
Give it a go and let me know if you have questions
Did you let it rest after you removed it from the oven.?
Yes, down to 150F as it's too hot to slice.
Harry! You've never had a pork belly sammich? Its awesome
I like a moo-oink sandwich which is chopped pig belly and chopped brisket on Texas toast! Delish!
@@SlapYoDaddyBBQ everything is better on Texas toast!
Best one.. i will try it
Super easy and delish!
Harry Soo time to try it... but i try with pork belly ribs. Hohoho....... hope it will be amazing.
@@TheKingshou sounds delish
Thank you,
My pleasure!