Full smoke ideas for pork belly


 
K

KLarson

New member
I am completely new to the smoking world. I just bought my first smoker yesterday, a WSM 18.5. I have a house warming party next Saturday and I picked up some pork belly. I was just curious if anyone had some recipes/ideas on what to do with it. I normally roast it in the oven but I would like to take full advantage of my smoker. I do think this could turn out nice.

Here is a recipe I am leaning towards...http://everydaylife.globalpost.com/brine-smoke-pork-belly-39848.html

Thank you in advance.

BTW here is a picture of the belly, only one of which will be smoked. I may try my hand at bacon at some point.

 
Actually made some last night. I follow Enricos method (thread linked below) and now this is the only way I cook pork belly anymore.

http://tvwbb.com/showthread.php?56485-Finally-Crispy-Skin-Pork-Belly-(Lechon)&highlight=pork+belly

http://tvwbb.com/showthread.php?56422-Pork-Belly-Roast-my-first-not-last-for-sure!&highlight=pork+belly

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KLarson said:
I am completely new to the smoking world. I just bought my first smoker yesterday, a WSM 18.5. I have a house warming party next Saturday and I picked up some pork belly. I was just curious if anyone had some recipes/ideas on what to do with it. I normally roast it in the oven but I would like to take full advantage of my smoker. I do think this could turn out nice.

Here is a recipe I am leaning towards...http://everydaylife.globalpost.com/brine-smoke-pork-belly-39848.html

Thank you in advance.

BTW here is a picture of the belly, only one of which will be smoked. I may try my hand at bacon at some point.

Click to expand...

I make quite a bit of bacon in a cold smoker (not the WSM) using a no pink salt recipe similar to what that recipe has only with more stuff like apple cider, molasses etc. So easy and far better than anything you can get at the store.

As for bbq belly I've done it a few times and it is delicious. The consistency if not for everyone though with the fatiness (which I love).
 
Instead of creating a new thread, I will just post my process here.

I decided on a honey garlic rub and I added some chipotle powder for an added spice.



Cross hatch the fat/skin side and season liberally while getting inside the cuts



Since I was having problems from the previous cooks with a hint of "camp fire" taste, I think the problem was putting the apple wood chips directly on the coals. So I built a little tray with holes which seems to work fairly well.



So my plan is 225 for 6 hours. I will post updates as I go. Wish me luck :)
 
Unfortunately I had to pull the belly early due to a family emergency. It was on for 2hrs and 40mins. In the fridge now, will finish up the cook in the oven tomorrow.
 
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