|Banner advertisements by bbqads.com|
I posted last month asking questions about pork belly. Heres what I did.
The skin was already removed. Took a box cutter and cross hatached the fat side so it would render. Salt and pepper coated both sides well. I put it on my Lousianna pellet cooker on 275 for about 3 hours wrapped in foil looking for an internal of 200. I let it rest for about 30 minutes. Sliced it thick about 1/2 inch. It was fabulous! Thanks for tips.
The BBQ Forum Home Page
If this post is blatant spam, click this link to report it to the moderator
and or post a reply to this message below.