No binder on this pork belly. I seasoned both sides with a coarse rub and let it sit for about 30–35 minutes so the seasoning could fully adhere.
Then onto the Weber Smokey Mountain with charcoal briquettes and wild cherry wood.
I smoked it for about 3 hours before starting the mop process once the bark was set. The mop was apple cider vinegar-based with liquid molasses, salt, pepper, a small amount of ketchup and mustard, a little lard to help it cling to the meat, and a teaspoon of barbecue sauce for balance.
After that, I mopped it every 30–40 minutes until the internal temperature reached around 200°F.
I didn’t want to take it too far because my goal was sliceable pork belly with a buttery texture, not pulled pork belly mush. Around 200°F gave me the texture I was after.
After cooking, I rested it until the internal temperature dropped to around 155–160°F before slicing. That kept it warm while helping the slices hold together cleanly.
marry_me_jane on
I want sum
thetalkingcure on
thanks for your post, this looks incredible man!!
Dry_Lemon2508 on
I’ll take a slice of you! Jk it looks great.
toxcicity on
Delicious looking belly, the pork looks good too my man!
-_ellipsis_- on
I know just from your general appearance and posture over that pork belly that the food you cook is fuckin godlike. I would trust you with every single meal. Straight up confidence and pride in your work.
Captain_Wag on
That’s some thiccck cut bacon right there
sevenaya on
Damn, I was thinking of doing a brisket this weekend, now I’m in a crisis. pork belly, or brisket. Did the lack of a good mustard/ketchup binder change the flavor? I don’t know what I’d do without one.
thatcyborg on
That’s badass dude looks phenomenal
sentientairfilter on
With arms like that you know that meat good as hell.
Boatdude31 on
Looks great man! Save me a piece.
ArchieBunkersGhost on
Looks great. Spurred a random thought for me. Wonder if you smoke them a little to get that smokey taste. Then fry them up to make smoked cracklins.
CaptLoads on
Did you slap it with your knife??? 🔪
helmfard on
That looks fantastic, brother!
Shebubu on
So…. how much would you charge to be my personal chef? 👀
16 Comments
No binder on this pork belly. I seasoned both sides with a coarse rub and let it sit for about 30–35 minutes so the seasoning could fully adhere.
Then onto the Weber Smokey Mountain with charcoal briquettes and wild cherry wood.
I smoked it for about 3 hours before starting the mop process once the bark was set. The mop was apple cider vinegar-based with liquid molasses, salt, pepper, a small amount of ketchup and mustard, a little lard to help it cling to the meat, and a teaspoon of barbecue sauce for balance.
After that, I mopped it every 30–40 minutes until the internal temperature reached around 200°F.
I didn’t want to take it too far because my goal was sliceable pork belly with a buttery texture, not pulled pork belly mush. Around 200°F gave me the texture I was after.
After cooking, I rested it until the internal temperature dropped to around 155–160°F before slicing. That kept it warm while helping the slices hold together cleanly.
I want sum
thanks for your post, this looks incredible man!!
I’ll take a slice of you! Jk it looks great.
Delicious looking belly, the pork looks good too my man!
I know just from your general appearance and posture over that pork belly that the food you cook is fuckin godlike. I would trust you with every single meal. Straight up confidence and pride in your work.
That’s some thiccck cut bacon right there
Damn, I was thinking of doing a brisket this weekend, now I’m in a crisis. pork belly, or brisket. Did the lack of a good mustard/ketchup binder change the flavor? I don’t know what I’d do without one.
That’s badass dude looks phenomenal
With arms like that you know that meat good as hell.
Looks great man! Save me a piece.
Looks great. Spurred a random thought for me. Wonder if you smoke them a little to get that smokey taste. Then fry them up to make smoked cracklins.
Did you slap it with your knife??? 🔪
That looks fantastic, brother!
So…. how much would you charge to be my personal chef? 👀
Fire chef