Pork-A-Polooza on the WSM

[Tim McCann]

Continued....
About 3 hours at 165-70*, internal temp of 150* when I pulled it.



In the freezer now will be slicing later.





Kind of on the fatty side, will see though. Apple wood smoked with honey and brown sugar crust.

Enjoy guys and gals.

 

[Paul Kastner]

dang that thing looks good.

 

[JSchlegelmilch]

Just awesome....

 

[Mike Coffman]

Gonna be some delicious bacon Tim!

 

[Tim McCann]

Thanks guys. The bacon has been sliced and added above.

 

[Tony R]

Very nice Tim.

 

[Scott Waller]

That looks so good. I know that is a cook I would love to try. I just have to drive 30 minutes to find a butcher that offers Whole Pork Belly.

 

[Tim McCann]

Scott, where did you get some up in Wisconsin or south?

 

[John Solak]

Very nice!!

 

[Rolf Jacobsen]

Thanks so much. This is definitely on the have to try list.

 

[Bob Correll]

Top notch bacon Tim!

 

[Gregory R]

Yum, bacon!!!!! Looks great!

 

[Bob Mann]

Very nice Tim!

 

[S.Six]

If I had a request for a last meal...that would be it! Just give me 5lbs of that bacon and I'm good.

 

[Andy Beers]

Looks fantastic