Charles Brown
11-22-2013, 11:34 AM
Gentlemen,
Was going to smoke a pork belly this weekend for some guests coming to town. What would a good final temperature be? I'm planning on vacuum packing a wet brine with maple syrup and bourbon for a day or two and then throwing it on the BGE. I've never smoked a belly before.
I'm thinking of setting the fire to 205* or 225* on the smoker with apple / maple wood but don't know the proper temperature for when to pull the meat.
I have a large BGE and a DigiQ for heat monitoring. Any help would be appreciated. Also, seeing as this is also my first time cooking belly, any guesses on how long it should take?
thanks,
Charlie
Was going to smoke a pork belly this weekend for some guests coming to town. What would a good final temperature be? I'm planning on vacuum packing a wet brine with maple syrup and bourbon for a day or two and then throwing it on the BGE. I've never smoked a belly before.
I'm thinking of setting the fire to 205* or 225* on the smoker with apple / maple wood but don't know the proper temperature for when to pull the meat.
I have a large BGE and a DigiQ for heat monitoring. Any help would be appreciated. Also, seeing as this is also my first time cooking belly, any guesses on how long it should take?
thanks,
Charlie