It came out pretty good. I have been wanting to try some of this so I picked up a small piece from the Pig (little over a pound). I did it on my Weber, just enough charcoal to keep the temp around 285 and I tossed a few pieces of pecan on for flavor and color. After two hours the temp was 170 so I wrapped it and let it go for another hour. Pulled it at 207 and let it sit for 20 minutes. Sliced it into small cubes and DAM, it is pure meat candy, like fall apart melt in your mouth yummy

That looks pretty tasty. I have 4 or 5 bellies sitting in a freezer right now waiting for me to have time to do something with them...

leave that fat on.

quote:

Originally posted by f2:
leave that fat on.

My standard answer would be yes, but I've tried it trimmed and getting some rub on the actual meat is a good plan to.

Either way yummy!!!

Looks pretty damn good from here. I might have to give it a try.

I have never tried cooking/smoking a pork belly, but I think it is time to step up to the plate.....I do love me some pork/bacon!!