This is inspired by Jeff at https://www.smoking-meat.com/february-1-2018-smoked-pork-belly-slices. What You’ll Need 3-4 lbs pork belly slices (¼ thick is perfect) Kosher salt (for the dry brine) Jeff’s original rub recipe Dry brine both sides of the 1/4″ thick slices for 2 hours Apply … Continue reading
Tag Archives: BBQ-Pork
8/12/2018 – Removed silver skin then rubbed heavy with Stubb’s Hot Pork Rub 30 minutes before the cook. Put on the hot gas grill and seared for about 30 minutes total. There were black spots on the shiner areas. Throw … Continue reading
Trimmed fat from the almost 10 lb. butt and ended up with a large loose flat and the point. Rubbed it with 5POGS. Put it into the 250-degree preheated MES with the ChefMasters pellets smoking in the Amazen tray. Corn on the … Continue reading
Did not start this early as usual so raised the MES temp to 260 and let it roll. Butt was cleaned of a lot of fat and ended up in two thin slab, rubbed liberally with 5POGS. 1:00 PM – Put … Continue reading
7/3/2018 – This smoke went very different as the MES quit heating about 2 hours in. So moved it to the Weber Kettle to finish and it turned out very good. The butt and 3 small tasso pieces were rubbed … Continue reading
The butt turned out really good on salads and in sandwiches. The 5POGS makes a great bark and adds a touch of spice.
5/22/2018 – This cook produced the best flavored ribs I have made. The seasoning with 5POGS 24 hours before then before the foil and finishing in the oven is the best yet. The ACV-diluted Stubbs BBQ Sauce gave it the … Continue reading
5/20/2018 – This turned out good and with some tweaking to make it spicer will be a favorite. This was a good way to use leftover smoked pork butt.
5/12/2018, Sunday – Bought a fresh ~8 lb. Smithfield pork butt at HEB for $1.49/lb. No trimming was needed as the fat cap with thin and not even there in places. About 6 PM scored the thin fat cap into … Continue reading
This was our first smoked jerk seasoned pork and it turned out good. Even though it cooked to 265 it was tender when sliced thin and did not dry out that much. Definitely will try it again with the jerk seasoning. … Continue reading