Yes! Thanks for doing this. I'd love to see a video on how you clean out your smoker after a cook, do you re-season it with cooking spray? What kind of maintenance do you perform? Thanks for all the great content!
I've been smoking briskets for friends and family members for a nominal fee. Just enough to cover my costs, though people usually give some kind of tip. One of my friends was asking if I knew how to smoke pork belly. I've never even tried this. Glad I found this video!
Just received my Camp Chef woodwind 24 and THIS is the first thing, with this ridiculous recipe, I'm cooking, tomorrow. That maple spritz is amazing...and so are you
I’ve cooked about 5 of these I do them on a kettle low n slow , by far my favorite thing to smoke they come out so good. Little goes along way too super rich. I use dinosaur BBQ big action rub. Some oak an cherry mix. Also get those sweet roll make little sliders with some raw onion an pickle on top. So so delicious!
Love watching your approach to teaching others about the different aspects of BBQ. How about smoking some U.S. farm-raised catfish? That makes a really good dip or served a an entree.
Can't believe I didn't like this video when. I watched it years ago. Finally getting around to doing something with a pork belly and came to my man Chud for guidance.
Testing it soon, just got my first big smoker.. and got some pork belly on the bone.. will wing it.. and see what comes out... thnx for your vid and info ! :)
I was just thinking about something like this the other day since like fresh smoked bacon seems like itd be a tasty thing to try and this is the logical outcome. Seems like itd be juicier and more flavorful than bacon
Going back through your older stuff I have missed. I think I would have ordered some of your Chud Rub, when I ordered the black pepper had it came in a bottle with blue painter's tape and hand-written sharpie "Chud Rub".
Never thought about doing this, can’t wait to try it! Would it be to crazy to add it to a bowl of ramen? Also! Would you consider doing a video about fire management?
G'day chuds from Australia....just wanna say love this channel now i have a pellet smoker (I know no pure) but mate I'm doing this pork belly soon ...anyway thank u for the vids and please keep doing what you do ....peace
I did the same! Gave it a great flavor. I did this a week or two ago and the bark is great but i think putting it on the griddle helps the flavor a ton once it's sliced.
Hi sir Bradley, I'm an aspiring barbecue master here in the Philippines, the sad thing is that there are no shops who sell offset smokers nor welders who make them. I've seen the other video of making the Offset Smoker, I just would like to know how thick is the metal you used for the cook chamber, the thickness of the metal used for the firebox and the individual measurements. And if you got any tips for me I would be happy to hear it Thank you. Forever your fan, Essie
We followed your instructions more or less and it ended up being the best bbq we ever had. Thank you so much! ❤️
I can hear Malcolm Reed with the layers of flavor 😂
Haha just a light coat
I was thinking Kosmo with the layers and layers of flavor myself.
I hear a touch a Peter Griffin.
Let’s get to cookin!
If he said he wasn't doing that on purpose I'd say he was lying. Anyone who knows anything would say Malcolm Reed without question
Yes! Thanks for doing this. I'd love to see a video on how you clean out your smoker after a cook, do you re-season it with cooking spray? What kind of maintenance do you perform? Thanks for all the great content!
Best bbq channel on the tubes!!!!!!!
I've been smoking briskets for friends and family members for a nominal fee. Just enough to cover my costs, though people usually give some kind of tip. One of my friends was asking if I knew how to smoke pork belly. I've never even tried this. Glad I found this video!
Just received my Camp Chef woodwind 24 and THIS is the first thing, with this ridiculous recipe, I'm cooking, tomorrow.
That maple spritz is amazing...and so are you
New to owning a smoker and this video helped a lot love it. Can’t wait to smoke a pork belly now!
The tip of spritzing with maple is amazing! Tried last night and this will soon be a new favourite
Followed your lead on a drum smoker... turned out GREAT. Thank you kind sir.
I just made this and was soooooooo good. My sauce was pinapple juice and maple syrup. I ate till I got sick, couldn't stop eating.
as someone who has been a pitmaster. well done. this is the 4th video ive watched in a row
My favorite thing to smoke hands down
I’ve cooked about 5 of these I do them on a kettle low n slow , by far my favorite thing to smoke they come out so good. Little goes along way too super rich. I use dinosaur BBQ big action rub. Some oak an cherry mix. Also get those sweet roll make little sliders with some raw onion an pickle on top. So so delicious!
If you slice them and throw on your griddle, just for a few will give more crunch. Another great vid!!!
Hey Chud...it’s time to see some smoked bologna my friend!
Great video! I’ve come back to it more than once.
Thanks for the crash course brotha!!!! 🙌🙏
Great video! Ever thought about doing a fire management video? Loving all of the videos so far! Keep it up!
Suppleness...new favorite bbq term.
This will be attempted next weekend, thanx for sharing
Awesome cook Chud, that pork belly came out great, nice and tender, perfect bark, definitely a winner! Keep on rocking it brother!
Awesome, Im trying my first Smoked Pork belly tomorrow. Thanks for the tips.👍
Made this yesterday and it was amazing. Thanks for the video.
What temperature should I be smoking the belly at?
Love watching your approach to teaching others about the different aspects of BBQ. How about smoking some U.S. farm-raised catfish? That makes a really good dip or served a an entree.
Can you share how you care for your butcher top? Do you have mold/mildew issues?
5:14 "mmhmm, mmm!" That reaction made me laugh 😄
Been looking for something to smoke tomorrow, and this has made my mind up. Wish me luck, it's going to be my first ever smoke 😳😩😁
PBLT FTW!
RIP Barracuda Club!
Finally found a pork belly and will b trying this soon!! Great video as always.
So.much flavor. I love it
Can't believe I didn't like this video when. I watched it years ago. Finally getting around to doing something with a pork belly and came to my man Chud for guidance.
Can you rest this at a cooler for a few hours as soon as you pull it out the smoker? Will it still continue cooking and possibly overcook the meat?
Haha first time watching him and he’s funny and knows what he’s talking about so I subscribed first time watching 👍🏽
That looks amazing. Love some good pork belly. Look forward to the next one!
Your videos are fantastic Bradley! Love your style and creativity! Keep up the great work! & videos! 🇺🇸
Awesome! At what internal temp will it fall apart and be smashable for tacos?
145° Farenheit or 64° Celcius, or at least thats what i do
Now if bringing this to a new years party would you make the sandwiches or bring it all individually for them to make sandwiches as the night grew on?
Can you hold a pork belly in a warm oven 150-160F like a brisket for 12 hours?
let me try this on Fathers day bbq day. thx
Is it Better cook like a brisket or with crispy skin
Question do you just let them sit for the whole 3/4 hours on the same side or do you flip them as well?
Fat cap up or down when you smoke this?
How much wood and charcoal do you go through?
Real Nasss !!
Awesome!! Make some barbacoa next
Smoking it now can’t wait
Great how to. I'm smoking some pork belly tomorrow morning and I'm definitely doing that maple syrup squirt bottle trick.
Ok you convinced me! Im gonna do a pork belly this weekend!
PS... Would love to see the exact spice recipe of your rub!
Getting one tomorrow for the 4th 🇺🇸
What wood flavor did you use to smoke the pork belly?
I’m an hour in! Fingers crossed but it’s looking good already 👍
Got some Pork Belly from Costco... Thx for teaching, especially the bit about dividing the pork belly by 3
Testing it soon, just got my first big smoker.. and got some pork belly on the bone.. will wing it.. and see what comes out... thnx for your vid and info ! :)
Thanks for this idea, I'm sure that taste as good as it looks
I was just thinking about something like this the other day since like fresh smoked bacon seems like itd be a tasty thing to try and this is the logical outcome. Seems like itd be juicier and more flavorful than bacon
OMG I have just found my new favourite BBQ channel. Going to try the pork belly tomorrow… I’ll have to get some maple syrup for the glaze.
Gotta try this
How many pounds should I cook if I wanted to feed 20 adults?
Also what temperature would you cook it at on a pellet grill?
NICE!! I never thought to use maple syrup for a spritz. Have you done that with a pork butt or pork ribs?
awesome vid brother your gonna make it big!!! keep it comin!!!
Going back through your older stuff I have missed. I think I would have ordered some of your Chud Rub, when I ordered the black pepper had it came in a bottle with blue painter's tape and hand-written sharpie "Chud Rub".
Awesome work bud keep it up
Never thought about doing this, can’t wait to try it! Would it be to crazy to add it to a bowl of ramen? Also! Would you consider doing a video about fire management?
It looks amazing brother
Dope!......You killing Chud...great stuff...
nice job Chud
G'day chuds from Australia....just wanna say love this channel now i have a pellet smoker (I know no pure) but mate I'm doing this pork belly soon ...anyway thank u for the vids and please keep doing what you do ....peace
Being new to this, was the skin removed? I assume you can buy it with or without
Never thought about cooking pork belly this way, even though it´s so obvious! Will try soon.
I did this the other week but put my slices of pork belly on the griddle for bit after I smoked it.
I did the same! Gave it a great flavor. I did this a week or two ago and the bark is great but i think putting it on the griddle helps the flavor a ton once it's sliced.
I made one a few weeks ago but did half burnt ends and pulled the other half like a pork butt.
Pre swinger par TAY porking! I actually live on the goondocks. No kidding too. Much respect from Astoria Oregon.
Thank you sir. Done this a few times now. Super easy and super tasty.
I seen millions of food videos this the first time were actually been super jealous! Like no joke
Do you keep the skin on? It looks like it’s been removed?
the kettle pour with the other hand daintily hanging hand at 5:19 was so classy I almost shed a tear 😂
I’m going to try that recipe! Thanks
Can you tell me is fat side up or down?
Brad you are AWESOME your videos are great!!!!!
My god that looks delicious. Unctuous deliciousness. Pork loin, please.
What knife are you using? I’ve been looking for a large bbq knife like that.
Good lord! I know what I’m doing this weekend. That looks like amazing. Was it just 4 hours?
Hi Bradley! Thanks for the great video's. Could you make a video on how to smoke half chickens in a offset?
oh yesss!
Thx sir,very njoyable video. Question...that particularly belly did not have the thick skin correct?
It did not.
Hi sir Bradley, I'm an aspiring barbecue master here in the Philippines, the sad thing is that there are no shops who sell offset smokers nor welders who make them. I've seen the other video of making the Offset Smoker, I just would like to know how thick is the metal you used for the cook chamber, the thickness of the metal used for the firebox and the individual measurements. And if you got any tips for me I would be happy to hear it
Thank you.
Forever your fan,
Essie
Essie, I just ordered an offset smoker from www.thebarrelpro.com They are the pioneer offset smoker builder in the Philippines.
Silly question……did you smoke those fat side up or fat side down??
I wasn't sure, was it 275 or 300 that you cooked it at?
Dude...You crack me up!!!! Keep making my day!!😊👍👍
Anyone got any tips of taking a smoked pork belly round to a mates the next day? Is it possible to reheat it?
what brand of griddle is that?
Fat side up or down on the smoker?
Hello!
Have you tried smoking a pork belly like it was pastrami? (Obviously after being cured)
Greetings from Mexico!
perfecto
What type of hot sauce?
Hey gonna try this. Can you make beef jerky?
Got excited when you posted a new video! Nice!
I see a club sandwich in my future with Chud turkey breast and Chud pork belly
Looking good!
Nice!