I'm not much of a picture taker, but these just looked too good to not snap a shot. This was half of an 8.5 lb belly I got from Costco. The other half is wet curing.
I use a small grill I converted to electric controlled with an Auber PID and smoke comes from an AMNPS in a remote "mailbox".
I salted the belly (1/2 tsp/lb meat) and refrigerated overnight.
A light coat of mustard and rubbed with Meathead's Memphis Dust (my favorite rub recipe).
Smoked on Cookinpellets Perfect Mix at 275 until IT hit 200.
Cubed up and added more rub and a little Stubbs original sauce, not too much.
Back on the smoke at 225 until the sauce gummed up.
These babies are the reason pork is forbidden in the Jewish law. If any food is sinful, this has got to be it :)
I use a small grill I converted to electric controlled with an Auber PID and smoke comes from an AMNPS in a remote "mailbox".
I salted the belly (1/2 tsp/lb meat) and refrigerated overnight.
A light coat of mustard and rubbed with Meathead's Memphis Dust (my favorite rub recipe).
Smoked on Cookinpellets Perfect Mix at 275 until IT hit 200.
Cubed up and added more rub and a little Stubbs original sauce, not too much.
Back on the smoke at 225 until the sauce gummed up.
These babies are the reason pork is forbidden in the Jewish law. If any food is sinful, this has got to be it :)
