- Mar 11, 2013
- 6,698
- Boat Info
- Sara Belle
2005 Weekender 215
- Engines
- Mercruiser 5.0 mpi, Bravo III
If you like beer, you would be too!u would be a good neighbor OllieC
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If you like beer, you would be too!u would be a good neighbor OllieC
Ollie, how long and at what temp did you cook those?
Its funny you say that about the bear claws. People that have never had to pull a couple large pork shoulders with a couple forks will think they are not necessary. I find dinner forks are slow and shred the pork too fine and then you end up with messy mush that falls out of the bun. I use carving forks (2 tines only) or my bare hands (if its cooled enough) to get exactly the texture you have. Dang that looks good. I swear my monitor smells like smoke right now.Bear claws - yes, dang it. I got into a little scrap with the Admiral because she moved my set and forgot where she moved them too. 17lbs of pork isn’t as much fun to pull with two dinner forks.
We had some in our eggs.Nice smoke ring on the brisket! Is it wrong to want brisket for breakfast ?
Do you ship to Baltimore?Warning Danger!!! Cardiac Arrest in a Smoker
I followed this recipe with the same rub and glaze. (If you have a Scheels in your area they carry the rubs and glaze) Only thing I changed was I transferred them to my gas grill during the glaze process as not to get smoked out on our patio. Amazingly good and bad for you at the same time. Had the neighbors over and we all polished them off.
Meat Church Pork Belly Burnt Ends.
About 5 lbs of sliced pork belly from Costco
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Cubed about 1.5" and seasoned with Meat Church's The Gospel - let sit for about 15 minutes in the rub. I did let the cubes get close to room temp before putting on the grill.
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Put the meat fat side up and spaced apart. I placed them on the top rack to help avoid hot spots. If you don't have a top rack, I would recommend placing the pieces on their own separate rack or screen so you can rotate them and transfer them all at once. I just pulled the rack out halfway through the cook and spun it around. Smoke at 275º.
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Takes about 2 to 2.5 hours. After the 1st hour I checked them and then spritzed with apple juice. Repeat about every 30 minutes until done. Mine took about 2 hours. When I put the instant thermometer in, it was the constancy of warm butter. Internal temp was 200. (This pic below isn't the pic before I pulled them - it was taken sometime during the cook. So don't use this color as a reference. I think it was just after I rotated it because you can see some are more done than others)
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After they were ready, I transferred them to a disposable pan and added the glaze and honey. I do like the Apple Cherry Habanero Texas Rib Candy Jelly, good stuff. I turned on the Webber gas grill and got it to around 250 and placed them in there so I could shut down the smoker. The neighbors were coming over and I was already into a 6 pack and didn't want to deal with much more than the task at hand, which now was drinking more beer and yucking it up. Here's the end result tho...
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It doesn't seem like a lot in the picture, but there was plenty for 3 couples and 4 teenage kids to snack on. The ladies didn't dig into it as much as the gents.
Here's the video from Meat Church if interested. Enjoy....
You never had burnt ends? Obviously you ain’t from Baltimore, it’s the best part.Pork belly is amazing on a smoker. I haven't tried the burnt ends version...looks great!