Brian Moriarty
TVWBB All-Star
Nothing special or unique here, just thought I'd share the process.
Berkshire Pork belly, Hi-Mountain Buckboard Bacon cure, sealed in pouches and cured for 9 days
Rinsed cure, soaked and changed water 2x then air dried overnight.
Pellet Pro Stacker for the 22" WSM, Apple pellets and used the Smoke cycle at 180* for 60 minutes.
Then kicked the temp up to 225* and added a 6" A-Maze-N-Tube with an Apple/Hickory pellet mix @ 3/4 full
@ 3 hours to reach 150* internal
Stay hungry!
Berkshire Pork belly, Hi-Mountain Buckboard Bacon cure, sealed in pouches and cured for 9 days



Rinsed cure, soaked and changed water 2x then air dried overnight.

Pellet Pro Stacker for the 22" WSM, Apple pellets and used the Smoke cycle at 180* for 60 minutes.
Then kicked the temp up to 225* and added a 6" A-Maze-N-Tube with an Apple/Hickory pellet mix @ 3/4 full



@ 3 hours to reach 150* internal

Stay hungry!