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Any tips on smoking pork belly? Updated completed photo in OP
Posted on 1/27/17 at 2:52 pm
Posted on 1/27/17 at 2:52 pm
I picked up this pack of pork belly from Costco today, going to experiment with it in the smoker. I dry rubbed it with sea salt, fresh ground pepper, garlic powder, and an applewood rub. I vacuum sealed it and will smoke it tomorrow.
I know to smoke it fat side down, to an internal temp of 165. Should I pull it at 165 or pull it early and reverse sear it?
Should I place them on foil so I won't have a giant mess (or fire)?
I smoked them fat side up until 185 deg, then flipped them and lightly brushed them with a BBQ sauce, honey, and honey balsamic vinegar mixture. When it reached 195 deg, I brushed on brown sugar dissolved in hot water. Let it go for another ten minutes, and let rest under foil tent for 20 mins.
I know to smoke it fat side down, to an internal temp of 165. Should I pull it at 165 or pull it early and reverse sear it?
Should I place them on foil so I won't have a giant mess (or fire)?
I smoked them fat side up until 185 deg, then flipped them and lightly brushed them with a BBQ sauce, honey, and honey balsamic vinegar mixture. When it reached 195 deg, I brushed on brown sugar dissolved in hot water. Let it go for another ten minutes, and let rest under foil tent for 20 mins.
This post was edited on 1/28/17 at 2:47 pm
5
Posted on 1/27/17 at 3:02 pm to theantiquetiger
How are you gonna keep the fat from sticking to the grate? I'd do meat side down. You shouldn't have flare ups if you don't have an open flame.
Posted on 1/27/17 at 3:17 pm to OldHickory
You are correct, fat side up
Posted on 1/27/17 at 3:31 pm to theantiquetiger
I always do pork belly fat side down, but fat side up or down you really need a drip or water pan to smoke pork belly. Foil can substitute I guess.
Posted on 1/27/17 at 3:38 pm to NOLALGD
I have a water pan that will cover the flames, but I and just worried about the fat dripping to the bottom flaring up. It does have a grease trap as well.
Posted on 1/27/17 at 3:39 pm to theantiquetiger
oil the grates and have water pan under to catch the drippings.
Posted on 1/27/17 at 3:41 pm to theantiquetiger
quote:
reverse sear it?
nope.. pull it at 165, tent in foil and let it rest for 20-30 minutes.
This post was edited on 1/27/17 at 3:42 pm
Posted on 1/27/17 at 4:36 pm to theantiquetiger
I thought the magic number for pork was close to 200 internal?
Posted on 1/27/17 at 6:49 pm to PapaPogey
quote:
I thought the magic number for pork was close to 200 internal?
195-200 is magic zone for pulled pork
Posted on 1/28/17 at 2:39 pm to Tiger4Life
Bump for update in OP
Posted on 1/29/17 at 8:38 am to theantiquetiger
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