Need advice - hot smoking a pork belly?

Discussion in 'Pork' started by big bad rog, Dec 8, 2011.

  1. big bad rog

    big bad rog Fire Starter

    I can really use some advice from you smokemasters....

    At 2 different joints, I have had smoked pork belly. At one place it had a huge rib bone attached, at another, it was just big hinkin' slices. Both times it was tender and delicious.

    I want to make this at home - but make it better - you know what I mean....

    I dont have the ability to cold smoke, and quite frankly, I'm not looking to make bacon. I prefer to hot smoke it.

    Is there a specific cut & size I should look for?

    What internal temp should I bring it to? How long should I plan to smoke it for? Brine it? Rub it? 

    How do you all recommend I get from slab to delicious?
     
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Last edited: Dec 8, 2011
  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    JMHO
     
    Last edited: Dec 8, 2011
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Still not sure what you are trying to do but. I would take pork to at least 160 degrees.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to seeing some Q-view on this one!
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now I know that pork belly is the lastest craz in the culinary world right now. BUT I have ate it many different way at some pretty darn good restuarant in New York City and most of them have seemed to be first cooked in a pressure cooker. Then it is baked in the oven. We did eat it at one restaurant called Porchetta that wrwpped it around a pork loin and it was fabulous. So much so I came home and made it myself and it turned out great.

    http://www.smokingmeatforums.com/t/112057/porchetta

    Now a smoker would add a ton of flavor an I do have some belly in the freezer too. I think that I would smoke it maybe at 250°ish and take it to maybe 150°ish and see what happens. If you would please follow up with this thread with some pictures and tell us (me) how it came out.
     

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