Pork belly?

DaCubFan

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Not doing burnt ends, so how do I smoke one? Traeger recipes around,, but Weber recipes ignore the Smokefire. Help?
 

JpsBBQ

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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!
 
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DaCubFan

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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!
Should I wrap at any point? Thanks!
 

JpsBBQ

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Should I wrap at any point? Thanks!
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.
 

AHoneyman

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What do you do with your pork pellet when it is done? I have only done burnt ends.
 

JpsBBQ

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What do you do with your pork pellet when it is done? I have only done burnt ends.
I know people make sandwiches out of slices. Some even slice and then pan fry them to add some caramelization to the slices
 

bbqking

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Did some like Malcolm Reed recommends on my SmokeFire
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I just salt pepper and garlic mine smoke for a couple hours @ 250 then remove and cool. Then I throw it on my gas grill before I serve it and give it a searing. No sauce. Cut it into chunks and serve
 
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DaCubFan

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I just covered with rub and hit with smokeboost for an hour or so, then 275 until done. Grease fire started when removing, but was manageable.
 

AHoneyman

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I burn them a little more. These have two different sauces.

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Dassman5

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Just finished my 2nd batch of making a 5# pork belly into bacon. Will vacuum seal and freeze these 1# chunks until ready to fry or make bacon chunks as an appetizer. [ I followed the traditional route of brining for 3 days with “salt, curing salt, honey and maple syrup , coating the fat layer with coarse pepper, refrigerating overnight and smoking @ 200 degrees to 150.]

I have also smoked fresh pork belly directly, but we are “baconaters”
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bbqking

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That looks dope! Been wanting to try and make bacon out of pork belly. Kind of nervous to try it though...
 
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Dassman5

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That looks dope! Been wanting to try and make bacon out of pork belly. Kind of nercious to try it though...
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”.

In fact, I make about 12 + pounds every year for my wife’s family reunion, and slice the chunks, fry it up, and put in baskets as snack food during Friday night cocktail hour at our house. It disappears almost instantly. It does help if you have a brisket knife for slicing.

Any good butcher can get you a pork belly, and Sam’s Club an BJs as well as larger grocery stores also have them quite often... Try it, you’ll like it!
 

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