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Message
pork belly burnt ends
Posted on 5/9/25 at 12:40 pm
Posted on 5/9/25 at 12:40 pm
Going to give this a try for the first time tomorrow. I have cut the belly in 1.50inch cubes and seasoned with olive oil and a good quality grill seasoning. Soaking some hickory wood and intend to smoke on a deep old school iron pit for 2.50hrs. Recipe I read online said remove and sauce and put back on smoker, but I'm planning to remove, sauce and put in 400-degree oven for 20-25 minutes to try and get a crisp or maybe wait and sauce after they come out of the oven. Where am I going wrong?
5
Posted on 5/9/25 at 12:46 pm to TIGAHS55
After smoking I put them in an aluminum pan and added more seasoning, butter, brown sugar and BBQ sauce. After letting it set up they came out crispy. Oven should work similar. You can also spritz them while smoking with some apple cider vinegar
This post was edited on 5/9/25 at 12:51 pm
Posted on 5/9/25 at 12:49 pm to TIGAHS55
Cook them until you can squeeze it with your fingers and they start to fall apart. I'd also pan them like the poster above said
This post was edited on 5/9/25 at 12:50 pm
Posted on 5/9/25 at 12:56 pm to TIGAHS55
quote:
Where am I going wrong?
soaking the hickory
Posted on 5/9/25 at 1:04 pm to Mr Roboto
quote:
After smoking I put them in an aluminum pan and added more seasoning, butter, brown sugar and BBQ sauce.
Yes. Like eating meat candy.
Posted on 5/9/25 at 1:10 pm to rmc
thanks for the help
Posted on 5/9/25 at 1:21 pm to TIGAHS55
smoke them, then cover and sauce them and smoke them, smoke them uncovered.
Posted on 5/12/25 at 4:05 pm to TIGAHS55
If you’re planning to put a pan in the smoker to catch drippings, make it a big one. Made a mess in my smoker first time I tried.
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