Steve Haack
TVWBB Member
My project didn’t turn out the way I expected. I was trying to make Harry Soo’s French inspired brisket style pork belly. Like most of the East Coast I worked around the rain, but I was able to get the belly on around noon. I temped and wrapped after about 6 hours, and an hour later it was probing above 205 so I rested it for another few hours.
However, I’ve never smoked pork belly before and I probably should have done it fat cap down, because I had trouble consistently finding the meat to temp. After resting, I sliced it and it was cooked but not done. I am guessing I was inconsistently getting the meat and the fat was probing tender but the whole thing wasn’t finished.
so the next day I made pig candy burnt ends and that turned out pretty good. All’s well that ends well.
However, I’ve never smoked pork belly before and I probably should have done it fat cap down, because I had trouble consistently finding the meat to temp. After resting, I sliced it and it was cooked but not done. I am guessing I was inconsistently getting the meat and the fat was probing tender but the whole thing wasn’t finished.
so the next day I made pig candy burnt ends and that turned out pretty good. All’s well that ends well.