1st pork belly

[EdGs]

Sorry for the late addition, I ended up bumping the temp to 300°, the 225-250 just wasn't getting it. This was about 2 AM.

I dozed and ran out of pellets about 1:30 AM. Refilled and bumped the temp to 300°, it was after 4:30 AM when internal was 200° at the center, and some of the top was still sticky. Probed like butter, though.

Wrapped it in foil, and into a cooler wrapped in towels it went until about 7:30. An end piece sample was delicious.

I will likely half and slice 3/8 thick, and fry until crispy to take care of residual fat (there isn't much, I think).

Will provide pics of this later this evening.

 

[Cowboy1955]

Looks delicious!!!!!
I got napkins

 

[EdGs]

Looks delicious!!!!!
I got napkins

Come on over!

 

[EdGs]

As promised, before halving and slicing:

Halved and sliced:

In the skillet:

Fried was excellentt, but just heated is also excellent, has a little more sweetness from the softer crust.

Can't wait to experiment more!

 

[ANT0407]

As promised, before halving and slicing:

View attachment 13517
Halved and sliced:
View attachment 13518
In the skillet:
View attachment 13519
Fried was excellentt, but just heated is also excellent, has a little more sweetness from the softer crust.

Can't wait to experiment more!

Looks like ya nailed it

 

[Jimsmokes]

Dang that looks good!

 

[Jimmo]

Ya might want to rub it down with a sweet rub.
I like burnt ends. Cut in 1 1/2” squares after you apply the rub
Lay em out on a wire rack
250 degrees for 2 1/2 to 3 hours
Place them in a foil pan
Toss them with 1/2 cup of brown sugar, 1/4 cup of honey and 1/2 cup of sliced butter.
Cover pan with foil and put back on the smoker for about 1 to 1 1/2 hours
When internal temperature is between 200-205 degrees their tender
Take foil off and go 15-30 minutes so they get sticky and caramelized
Remove from the grill and let em rest 10-15 minutes before serving
Hopefully this helps you

Hi I just purchased a pitboss PB1300PS4 from Lowe's. So I'm deciding what do I want to smoke first? I was thinking brisket but reading your pork belly recipe I think I'll do that.
So you cut the belly into 1 1/2" squares then smoke 2 to 3 hours. Do you put anything on squares at this time? Or is everything put on then you finish the smoke ? Can't wait to try this new grill. I had a Cuisinart woodcreek before and in the 6 or 7 years it produced alot of very good food. I hope the pitboss does the same. Thank-you for any advice you can give me Jimmo.

 

[Cowboy1955]

Hi I just purchased a pitboss PB1300PS4 from Lowe's. So I'm deciding what do I want to smoke first? I was thinking brisket but reading your pork belly recipe I think I'll do that.
So you cut the belly into 1 1/2" squares then smoke 2 to 3 hours. Do you put anything on squares at this time? Or is everything put on then you finish the smoke ? Can't wait to try this new grill. I had a Cuisinart woodcreek before and in the 6 or 7 years it produced alot of very good food. I hope the pitboss does the same. Thank-you for any advice you can give me Jimmo.

Welcome from Texas to the group !
I always rub anything I grill the night before
Let me know how it turns out

 

[Sparky]

Welcome to the group from Mesquite, Texas Jimmo

 

[EdGs]

Hi I just purchased a pitboss PB1300PS4 from Lowe's. So I'm deciding what do I want to smoke first? I was thinking brisket but reading your pork belly recipe I think I'll do that.
So you cut the belly into 1 1/2" squares then smoke 2 to 3 hours. Do you put anything on squares at this time? Or is everything put on then you finish the smoke ? Can't wait to try this new grill. I had a Cuisinart woodcreek before and in the 6 or 7 years it produced alot of very good food. I hope the pitboss does the same. Thank-you for any advice you can give me Jimmo.

Pics or it didn't happen.....lol