Pork Belly with Peach Balsamic Glaze

This pork belly with Peach Balsamic Glaze is amazing.
Recipe: Season. Smoke at 250° until probe tender. Reduce Balsamic Vinegar for 15 to 20 minutes. Add brown sugar until dissolved. Rest meat 10 to 15 minutes. Slice, glaze, serve.
Seasoning: West Texas Rub Judge's Choice Pork and Chicken Rub
Glaze: 1 Bottle of Peach Balsamic Vinegar and 1/4 cup of brown sugar.
Pork Belly: from my local HEB
Smoked on: Weber Kettle
Smoked with: The Good Charcoal and Oak, Hickory, Apple and Cherry Wood
Get your own Weber Kettle
amzn.to/3PVZSAg
Get some great Olive Oil and Balsamic Vinegar:
colemanoliveoil.net/
Get West Texas Rub:
westtexasrubjudgeschoice.com/...
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[@findthellama-food]

This looks great! I'll have to try it soon.

[@smalltowntexasbbqburgersbr1391]

Thanks for watching. I want to try this with some Coconut Balsamic sometime in the future.