Anyone? PorkBellyBRISKET??


 
It does look interesting.
I would guess it depends on the belly. I've seen some with a far more fat to meat ratio lately and I wouldn't think those would be a good choice.
His belly looks more meat to fat IMO.
 
Jim Lampe said:
has anyone tried making Harry Soo's Pork Belly smoked like a Brisket?
here's his video:........
i am very much interested in doing this, and i think i will.
Click to expand...
I missed this thread being a pork belly addict.
I've done something similar with a 3lb PB. L&S to 140F IT. Remove from the smoker and get the coals ripping hot. Cut the PB into 3/4" strips and flash over the coals for about 30s each side. Not sauced, but have various bowls of 'dippers' for dunking. Tremendous! They taste even better the next day.
WARNING/DISCLAIMER: Highly addictive!
 
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