Pork Belly on the Bullet

[Ron Fisher]

I've cooked pork belly a few times but this is my first try on the bullet. The recipe http://bbqpitboys.com/recipes/bbq-pork-belly#.VgbJXKSzYdV calls for higher temps than I can typically get unless I remove the pan altogether. I went for an empty water pan with the meat in a pan like those guys did. I was able to get 300 degress fairly quickly with temps going over 400 later in the cook. I used a mix of maple and apple chunks for smoke with Kingsford. A full chimney of lit coal on top of 3/4 of a pan of unlit (far too much coal for a 3-4 hour cook). I had a piece of belly in the freezer from making bacon and I picked up a couple chunks to make it worth my while. I tried to find the meatiest belly I could as the fat is hard for other people to get used to (not me, I love pork fat!).
http://i1060.photobucket.com/albums/t458/fishman64/IMG_2843_zpszohs9jem.jpg?t=1443411504
http://i1060.photobucket.com/albums/t458/fishman64/IMG_2844_zpsbscnn4zs.jpg?t=1443411504

I used my standard rub of kosher, BP, chili powder, cumin. I used some homebrew I had sitting in the fridge for liquid. I use a dual thermometer checkin meat temp and bullet temp. After 3 hours the pork was about 180. I let it go for another hour to render more fat and hopefully crisp up the hide. Note the vege's are simply there to elevate the meat off the bottom. Although I must say the carrots were delicious! We had this with Brussel Sprouts and red mashers... very good pork goodness!

http://i1060.photobucket.com/albums/t458/fishman64/IMG_2845_zpszykxdxsx.jpg?t=1443411504

http://i1060.photobucket.com/albums/t458/fishman64/IMG_2846_zps93wnvrt6.jpg

Happy BBQ'ing!

 

[ChuckO]

Very impressive cook Ron. Excellent