First Pork Belly Ever for Me (doing as a roast, not as bacon) - With Q-VIEW

Discussion in 'Pork' started by trondogss, Jan 12, 2014.

  1. So, I was able to get about 8ish pounds of pork belly from the new butcher that just opened.  Since I could not find pink salt for the life of me, and only had 5 days before I was going to cook it today, I choose to do it (about 4 lbs of what I bought) as a roast.

    Since I'm doing it as a roast and hot smoking it, I was only able to find two links on her (where 1 was a guy asking for help), so I'm just winging it.

    This is what I did:

    Brined it for 2 days with salt, sugar, red pepper flake, 2 bay leaves, 1 quart water, and a small handful of whole peppercorns.

    Took it out of the brine this morning, let it rest in the fridge exposed for about 2-3 hours.

    Rubbed it after I took it out of the fridge with a combo of onion powder, garlic powder, cumin, salt, pepper, mustard powder, jalapeno powder, and brown sugar.

    I smoked it at 225 for 4.5 hours with a combo of 5 handfuls of apple wood and 1/2 handful of hickory wood in my Masterbuilt electric smoker, and I took it out (first two picture are at this instance) with an internal temp of about 170 degrees.  I'm wrapping it with a little New Castle Brown Ale (my go to beer for using in my water pan and I marinate my ribs in it, I just like it with pork) to finish.

    I plan to take it out when the internal tem reaches about 190ish, unwrap it, and let it firm up for .5-1 hour.  Has anyone else done something similar and please let me know if I'm doing something wrong because I'm completely winging this.

  2. smoke king

    smoke king Smoke Blower

    Never heard of doing a belly as a roast. How was it?

  3. It was absolutely delicious.  Smokey, juicy, porky, a little barky.  I would definitely do it again.

    The only thing is that now I have a pork fat overload.  I had a slice of each roast about 1/2 inch think.

    I was thinking I would tread it like when people roast pork belly in the oven.

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