Rotisserie whole pork belly

Discussion in 'Pork' started by fwismoker, May 14, 2016.

  1. fwismoker

    fwismoker Master of the Pit

    1st timer here for pork belly (not bacon)  I started with a 13" x 11" pork belly no skin and trimmed off some of the thickest fat areas. The fat side was scored and applied kosher salt and some SPG while the meat side I used an all purpose Jamaican jerk rub.

    Ok this bad boy went on to the rotisserie whole with no basket of any kind holding it on or rolling it.   It's a system I'm making and patenting so I'm sorry that I can't show full pictures yet.

    I finished with a homemade Apple Cider vinegar based bbq glaze and then pulled and sliced like bacon.   I hope you enjoy the pics and I will be able to post how I spun it at a later time ...w/ video also.

    The fat rendered fantastic and it shrunk down to 9.5 x 10"














     
    Last edited: May 14, 2016
  2. b-one

    b-one Smoking Guru OTBS Member

    :drool
    :drool
    :drool
    Awesome!
     
  3. fwismoker

    fwismoker Master of the Pit

    Thanks Brian!    This is now my favorite pork cut and cooking it on the roti over a live fire was just icing on the cake imo.
     
  4. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Good lookinh Belly Pork. Its my favourite as well. Points 👍
     
  5. smokinal

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

    I have never smoked or grilled a belly, just make bacon with them.

    I may have to give it a try now, because your belly looks delicious.

    Al
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Keith! So a few non proprietary questions. What was your pit temp? And what IT did you take the belly too? Any smoke wood?

    Points!
     
    Last edited: May 15, 2016
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Beautiful cook! points! B
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks tasty Keith, nice job ! Thumbs Up
     
  9. tropics

    tropics Smoking Guru SMF Premier Member

    Looks tasty nice job Points

    Richie
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    FWIS, looks excellent ![​IMG]
     
  11. fwismoker

    fwismoker Master of the Pit

    Thanks everyone!

    Case it was all smoke wood because it was cooked in my drum that burns splits only...so the fire is never an exact temp.  It started out 400-450* then I let the fire mellow out and closed my bottom air so it let me cook real low for maybe an hour and a half 225-250* range.  Then I finished about 350* for the last hour and half.  Total cooking time was 3.5

    Nothing ever burns on the roti so I can get away with those high temps but I wanted some low & slow in there to break down and render the fats.  I didn't take it to temp but took it to probe like butter tender.

    Half hour-450

    1.5 hours- 225

    1.5 hours 350-400
     
  12. fwismoker

    fwismoker Master of the Pit

    There's so many different things you can do with them.  So far I've ate as is, fried up with some eggs, and chopped up and fried with potatoes.  Tomorrow it's getting chopped, quick fry and put in tacos.
     

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