Pork belly question

Discussion in 'Pork' started by labradave, Jun 29, 2016.

  1. Unfortunately, I live in a isolated community with one grocery store and a limited selection, fortunately though they've just started selling pork belly, but only in strips. Usually cut about 3/4 inch thick. Had to try some
    Used a pork rub my grandfather makes, and put em on my mini wsm at 225.
    After smoking I put them skin side down over direct heat to crisp up the skin, but it still came out a little tougher than I'd like. Any suggestions to crisp the skin without making it too tough?
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Never tried this but start crisping the skin sooner so the meat doesn't get over done?
     
  3. Great suggestion! I probably did have it cooking too long. Will cut the cook time next time before I put it to direct heat. Thanks for the reply!
     
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    How about raising the whole smoke temp to 350-400. It should be smokey and crispy! Or you can grill on a super hot grill to finish
     
  5. I didn't have enough room on the mini wsm so I put one piece on a propane grill on higher heat, the skin was definitely better but the meat was tougher, I guess finding a happy medium is what I'm going to have to do, that or see if I can get a full belly ordered before they cut it. Thanks for the reply!
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Filet the skin from the belly meat...  It should come off about the thickness of a beer box or thinner...    save for cracklins..   pork rinds..  then smoke the belly...
     

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