Uncured Pork Belly Smoked on the Pit Barrel Cooker
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- เผยแพร่เมื่อ 21 ก.ย. 2017
- A Super and Easy way to smoke some Pork Belly on the Pit Barrel Cooker. No cure needed, and it is absolutely delicious!
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Finally! Nice to have a someone cooking on the PBC as much as you do. Nice looking porkbelly! Greetings from Mexico.
I’m really digging your channel. I like your Pit Barrel Cooker content 👍👍
I appreciate the comment, and thanks for watching!
Can't argue with those results. Looks great 👍
Thanks for stopping by and leaving a comment!
OK I gotta see if I can get pork belly at the grocer butcher counter. This looks really tasty.
I went to my butcher to get ribs and he insisted on me trying to smoke some pork belly. Smoked it in my pit barrel and I just couldn’t believe how tender and juicy that bad boy was. So damn good.
I couldn't believe how good it was as well. Thanks for watching!
I like the new name and intro
Thanks!
What city are you from? I’m from Montclair, CA. If I’m not mistaken golden road is from Anaheim.
Costa Mesa, so very close to you. Thanks for stopping by!
Looks awesome! Am doing this in my PBC today! What was your total cook time?
The first step hanging it should take 1.5-2 hours. Second part once it is wrapped should take an additional 1-1.5 hours. Total cook time around 3-4 hours. You will not be disappointed! Please stop by later and let me know how it came out! Good Luck, and thanks for watching!
Thanks for the fast reply! Heading out in search of pork belly as the family is driving me nuts after watching your video. Just subscribed and liked the beer review as well! Will let you know how it turns out.
Hi Eric, Thanks for the video. Your videos are very useful for a novice like me. I have tried the Pork Belly with PBC and came out quite good. 1.5 hrs smoked (165 degrees) and about 1.5 hrs on grill wrapped in foil (instead of Butcher paper) ..The pork cooked at 195 degrees. The belly came out quite nice. But only problem was that the layer of fat in the belly was still a little hard. Isnt the fat supposed to melt in your mouth?
Do you think I should have cooked the belly on the grill a little longer? I took it out after the temp showed 195 degrees. I did not want to leave it longer thinking the meat will dry out. Would really appreciate if you could advise based on your experience.
I am glad you tried it and that it came out good. As far as the fat being hard, I am at a loss. Did it look similar to mine when you sliced it? Maybe your temperature probe is out of alignment? Did you finish it on the grill after you unwrapped it? Never experienced that problem myself, so I am not certain what the issue was that caused that. 3 hour cook time sounds about right, so I honestly don't know. Maybe the pork belly quality wasn't that good? Those are my best guesses. Thanks for watching and the nice comment!
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Hi Eric what thermometer did u use in this video
I used the ThermoPro TP03. Thanks for stopping by! www.amazon.com/ThermoPro-Digital-Instant-Thermometer-Kitchen/dp/B01IHHLB3W/ref=sr_1_4?dchild=1&keywords=thermapen&link_code=qs&qid=1591714870&sourceid=Mozilla-search&sr=8-4&tag=mozilla-20
Nice video!
I would loose the beer reviews..
Make bacon all the time, but this looks pretty good. Only watch your vids because of the beer drinking. Got a hammock and cooler next to my smoker.
Well you definitely should try this, it was amazing! Thanks for watching!
pit barrel cooker size ?
The standard sized one, 18.5 inch. Thanks for stopping by!
Rib roast beef tip or pork lamb roast
naw, I say keep the beer reviews
Was the fat side up or down while wrapped on the grill?
To be honest I cannot remember whether the fat side was up or down after I wrapped it. Since I was going to finish it with the fat side down at the end when I unwrapped it I don't think it matters much, as we are just trying to get it up to temperature. Thanks for watching!
Why are you soaking your chips.. Does nothing
Yeah, kinda a rookie move. You're just steaming the meat until the water dries out and you're dousing your coals.