Pork and beans


 
At what temp did you cook the burnt ends to? They usually need to go north of 200
 
225* for 3 hours then 1 hour wrapped. I think I need to add a braise in there somewhere. not bad for the first time, maybe expected too much?
 
This pork belly was about 3/4 inch thick so I cut the cubes larger to make up for shrinkage.
 
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This is the bbq sauce I used, It has a limited availability but is for sale on Amazon. It is a little sweet with a little heat in the background. If you get a chance try it. (y)
 
JohnTak said:
225* for 3 hours then 1 hour wrapped. I think I need to add a braise in there somewhere. not bad for the first time, maybe expected too much?
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you could have gone 250-275 for the 3 hours (with a drip tray underneath as they are messy) and then the 1 hour wrapped at higher heat. then a simple 5-10 minutes bark reset to firm up the meat and sauce/rub. pork belly takes heat well as you're just rendering the fat to crisp it and the meat cooks fairly quickly with that fat basting it.

i have a pack i think i'm making this weekend to clear out the freezer. thinking char siu style on sticks. or a nice dry rub finished with carolina gold sauce.

you're really close to perfect with this cook and method. just some mo' heat for those first few hours.
 
Brett-EDH said:
you could have gone 250-275 for the 3 hours (with a drip tray underneath as they are messy) and then the 1 hour wrapped at higher heat. then a simple 5-10 minutes bark reset to firm up the meat and sauce/rub. pork belly takes heat well as you're just rendering the fat to crisp it and the meat cooks fairly quickly with that fat basting it.

i have a pack i think i'm making this weekend to clear out the freezer. thinking char siu style on sticks. or a nice dry rub finished with carolina gold sauce.

you're really close to perfect with this cook and method. just some mo' heat for those first few hours.
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I was at the movies for 2 1/2 hours during the first part of the cook so I stayed a little low for insurance. 😂
 
Brett-EDH said:
living dangerously. i'd freak if i left pork or lamb on any grill unattended. built in fear of a grease fire.
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I was cheating and used the pellet pooper. I know that still can go wrong but in 8 years I had 1 flame out on the smoke setting and no problems at higher temps. The 3 hour timer went off as we were walking into the house. I normally don't leave a cook alone but the wife was out of town and I was entertaining her cousin. I had ribeye steak from the night before if the pork belly went south and I had the best side dish of Brett's navy beans. He loved the beans and not much said about anything else.:ROFLMAO::ROFLMAO:
 
I see they have two others, have you tried them? I’ve had plenty of Bourbon sauces but I can’t remember ever seeing Scotch before. Orange/Chili always goes well together

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When I got it on Amazon they only had the original but I will definitely try others when I can get them.
 
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