Should I wrap at any point? Thanks!You can adapt the Traeger recipe if it looks like what you’d like. Temp is temp no matter what device you are using.
If you want to add a heavier smoke flavor, I’d use the smoke boost and just plan on adding some time to the overall cook due to the low temps during smoke boost portion. Many recipes include a final internal temp reading they wish to reach. Most BBQ proteins need to be cooked to @ 200-210 degrees in order to render out the fat and connective tissue from the protein. Keep in mind the meat will be safe to eat way prior to that temperature reading, but will likely be tough. Often time people think they have overcooked their BBQ because it was tough when in reality it was likely undercooked. Low and slow cooks of high fat and connective tissue proteins require the higher temps to get tender. The magic Starts to happen @ 160 Degrees internal temp and continues until you remove it @200-210. Good luck!
that’s up to you. It will cook faster and render more fat if you wrap it up around 160 IT. Once it reaches 200 I would unwrap it and put back on for 15-30 minutes. If you have a foil pan to wrap the belly in, that would be best. Just place in the pan and wrap the top tightly with foil. Either way, be careful when handling or unwrapping as there will be a lot of boiling hot liquid fat in the foil. That’s why I like the pan, it keeps the liquid from spilling.Should I wrap at any point? Thanks!
It is actually quite simple to make, but be sure you don’t omit the pink curing salt. Many recipes out there including the one in the Weber “Smoke” book. It is a bit time consuming, which is why I make several batches at a time, but I can guarantee that once you make your own, you will never go back to “store bought”.That looks dope! Been wanting to try and make bacon out of pork belly. Kind of nercious to try it though...