JUICIEST SMOKED PORK BELLY
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- เผยแพร่เมื่อ 2 ต.ค. 2024
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Can’t wait for the pit build project
I think all in its going to cost as much as just buying a $5000 offset lol.
@@SmokeTrailsBBQ lol oh dear
Currently building my own 60 gallon pit.. love your videos. Thanks!
That turned out great! When you use your electric smoker as warmer, do you fill water pan? Close the vent since you’re not using wood chips? Thx
I close the vent and cover it with foil. No water pan.
Let's see... brisket + long hold = awesome; prime rib + long hold = awesome; pork belly + long hold = awesome; I think I'm beginning to see a pattern here... Thanks Steve!
You got that right!
why would anyone eat pork belly? It looks like a ton of partialy rendered fat and next to zero meat..... Im genuinely trying to understand because it just seems no bueno to me...
It's more meat than you would think and the fat is very soft. It doesnt feel like eating a chunk of fat. Try it out!
@@SmokeTrailsBBQ Thanks for the reply. Everything you do looks good so I can't argue with someone who clearly has WAY more experience than me. I like your videos dude, thanks for the content.
209 I find is the perfect temperature. I then applied my glaze on top and left it in at 220 for about 45 minutes, then let it wrest for 45-60 minutes, then wrap in alfoil and refrigerate. Then about 6 to 7 hours before you want to serve, place in a fan forced oven, with the belly still in the foil, at about 212 for about 1.5 to 2 hours, then place in a towel and in a cooler, then take out and cut in to cubes right before serving and it will be perfection, or at least it was for me!!
I have never had pork belly. But I noticed our Costco here in AL sells it - might have to give your method a try.
It's good!
I have made it both ways, in cubes and in slab. I find the cubes are over powering with seasoning on all sides and yes tends to dry out faster, still tastes good but to each their own. I fell in love with doing the slabs as you get the burnt ends and the soft tender middle bites with just enough seasoning per bite on top of being super juicy and flavorful. I haven't cubed them since! Have cooked it for a few friends and it was a winner. Wrapped with a little Pineapple Rum at the end kicks it up a notch.
Agreed!
I just scored a 30" X 7'8" propane tank built in 1941. Huge upgrade from my OKJ!
Is that a 250 gallon?
If you have any questions about building a pit I just got done building a 250 a couple weeks ago. I didn’t know how to weld either. It turned out well. I may be able to help you not make some mistakes I made.
Thanks man!
Your local community college should have a introduction to welding course. Teaches the basics and gives you a starting point.
I'll look into it!
Thank you for attaching you're holding chest video
General overview of how to make it: th-cam.com/video/-6ocRbEU7io/w-d-xo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Good stuff Steve! Don't kick me out of the BBQ Club, but I've never made pork belly. It's on my list though! 🍻
First!!
Cut the belly in half to make it more manageable. Get 2 gal ziploc bags. Put seasoning and cure in bag. Dry cure for 7 days. Set masterbuilt to 250. Smoke until internal of 200. Remove place in pan, cover pan tight, place in refrigerator overnight. Slice into cubes the next day. Vacuum seal into portions. I usually do lb per package. Place cubes on grill to crisp the fresh cut sides. Once the color you want, dip each cube in bbq sauce and place back on the grill to set the sauce. No teeth needed. Melts in your mouth.
Holding is the key🥇
Good luck with the smoker build! I have certainly thought of doing the same thing myself.
Thanks! Should be fun!
Another great vid! Will be trying soon! Question..... I'm from Edmonchuck, and usually burn birch for campfires, and open fire cooking... Have you done a full brisket cook with birch before? As a fellow Albertan I know you know the limited local hardwood available. Keep up the great work mang!
Yep for sure! Tastes just fine. Yellow birtch is best.
Pork belly looks awesome!
Smoker offset build will be an awesome series. Metals Supermarkets makes things simple in Western Canada for your metal needs. If they are too pricey - look at a scrap place for your legs / stock, you'd be surprised what you can find. Looking forward to it!
I'll check it out thanks!
8:08 what do you consider the less than desirable pieces? The edges? I agree about the burnt ends. I've made them a few times, and while my family loves them, I feel they leave something to be desired. The meat comes out a little tough and almost stringy. (I've wondered if this is how it is for everyone else. Everyone raves about the taste, but no one talks about the texture.) But the fat is still delicious. I've thought about trying this method in the past but never really sought out any videos on it since any time you search for it everyone is cutting before smoking.
Thinner peices or very thick peices that don't make nice cubes. Any dryer peices etc
Perfect timing. About to do a bunch of pork belly.
Do you like birch enough that you would still use it during a competition?
I do use it in comps for a heat base but I supplement it with apple and cherry
That is great, I like the idea of you adapting the way you cook briskets into this, cook to 190 °F then move to a long hold. Beef plank ribs would most likely come out amazing as well.
I haven't tried beef ribs with it yet but it's definitely on my radar of things to try!
Wow that looks really good!
I’ve smoked a bunch of pork belly this summer. I call it bacon brisket. I smoke it as a slab and slice it up just like a brisket. I also like to eat it as a taco with corn tortillas and queso fresco.
Good name for it!
Great video. Pork belly was on my list of things to smoke next and your timing couldn’t be more perfect.
It's an underrated bbq dish for sure
Great video! I'm looking to hit up Interstellar this March. Also can we connect sometime with assistance building your custom sous vide freezer chest? would really appreciate it, thanks.
Did you see the segment in my texas bbq secrets video where I make it?
@@SmokeTrailsBBQ Thanks for reminding me of that video, after reviewing it 1 more time quick question, have yet to find any smells/fumes coming of the walls of the chest due to prolong warm air being in the chest? Not sure because the material they use is usually just meant to stayed cold not hold at 150 degrees. Thanks for your help!
Wouaw je connaissais pas
Great video
I run a BBQ business and i made my smoker out of the very same gas cylinder. worked a treat.
Offset?
I'd love to see a pic if you are willing to share. Steve@smoketrailsbbq.com
I made it reverse flow and I'm very pleased that I did.
The cooking chamber is extremely even in temperature gradient.
I used one cylinder not 2 And I fabricated a smoke Box Out of sheet metal.
If I had my time again I would definitely have 2 cylinders and stick them together To make a larger cook chamber.
Not just for more room to cook meat but for more room to move around.
I can fit 5 biscuits and 4 pork butts in at a squeeze Which is enough for my food truck.
The best part about it is none of the cooking area is unusable
I'm very glad I found your channel by the way your brisket journey has been somewhat similar to mine And some of the same conclusions I come to I've seen you come to as well.
I'm a small enough business that I still have the luxury to try and make the best brisket possible because I'm not doing 50 A-day
@matthewantonello5029 with the reverse flow, can you still get good top down heat for briskets or is it all coming up from the bottom after it rounds the bend?
Amazing! 🔥🐖🙏
I'm finally good at making killer brisket after going through a lot of them. I definitely rest a brisket around fifteen hours, but have done a few pork belly's and it turns out good if it's moisturized during the cook. I might try a long rest, but don't think it's totally necessary. Just my opinion. Appreciate your videos though.
That doesn't look good.