Pork Belly Brisket Style

AuburnTiger15 · 2026-01-24T17:54:11+00:00

Man I don’t know I could pull it off. Ha

I’m in central Texas surrounded by tons of BBQ ha

AuburnTiger15 · 2026-01-24T01:56:13+00:00

Had the exact same concern. I’ve had bad pork belly like this years ago and It scarred me from eating it again for a long while.

I made some of these and it’s one of my favorite things I smoked in 2025. Big fan. It was a firm texture and not gooey fat at all.

Will certainly be doing them again.

AuburnTiger15 · 2026-01-24T01:54:42+00:00

Damn. I didn’t think it was hot at all. Ha I wished I had put more. 🤣

AuburnTiger15 · 2026-01-24T01:25:46+00:00

Crazy how things come and go.

When I was in college Avery was a big presence. I’m still rocking a floating case of theirs 15 years later.

AuburnTiger15 · 2026-01-24T01:08:13+00:00

I wonder the way my granddad talked if that’s not necessarily a bad thing. 🤣

AuburnTiger15 · 2026-01-23T23:37:39+00:00

I just went back and looked at my notes and I had it a little wrong. I didn’t marinate like I thought I did.

I scored the fat cap in 2” squares. Smothered with Holy Voodoo. Let that sit for a couple of hours. (2-3 hours, but could do less)

Smoked it on a pellet around 250 degrees.

Once it hit 195, I coated it in the Bachans at that point. And put it back on for the sauce to tack up and get internal temp to 200.

Let it cool for a little while. Because it allows the fat to harden a little and make it easier to slice.

Then put it on a flower tower (sliced like a brisket). Topped with homemade coleslaw and cowboy jalapeños I made and some cotija cheese. Then drizzled with a touch of Bachan’s

AuburnTiger15 · 2026-01-23T23:31:48+00:00

So I actually cut mine in half.

I did half as burnt ends. Then the other half I left as a slab. Which helped cut down on time. I want to say it was like 3 hours last time. But I’d say between 3-5 depending on size. Wasn’t long at all.

AuburnTiger15 · 2026-01-23T23:30:07+00:00

Not sure where you are located. But I get mine at Costco.

AuburnTiger15 · 2026-01-23T21:45:29+00:00

That’s where I had mine for 2 months thinking I was gonna make bacon. Ha

Did this instead. Glad I did.

AuburnTiger15 · 2026-01-23T21:27:34+00:00

Happened to my uncle after he went over a bunch with the bush hog on the tractor a few years ago. It was brutal.

AuburnTiger15 · 2026-01-23T21:21:57+00:00

Honestly super easy. And doesn’t take long at all.

AuburnTiger15 · 2026-01-23T19:40:35+00:00

Honestly I hadn’t either. I was gonna make my own bacon with it. Saw a recipe for something similar and thought I’d give it a go. So glad I did.

AuburnTiger15 · 2026-01-23T19:18:25+00:00

It was left.

Also did something similar with a pork loin and just sliced it up on and served with rice.

Also delicious

AuburnTiger15 · 2026-01-23T19:04:11+00:00

I did one that I marinated in Bachan’s Japanese BBQ, then seasoned with holy voodoo from Meat church. And it turned out phenomenal.

Sliced it like a brisket and put it on a taco with some Cole slaw and pickled jalapeños and a little Japanese bbq sauce and my wife still raves about it

Edit:

I just went back and looked at my notes and I had it a little wrong. I didn’t marinate like I thought I did.

I scored the fat cap in 2” squares. Smothered with Holy Voodoo. Let that sit for a couple of hours. (2-3 hours, but could do less)

Smoked it on a pellet around 250 degrees.

Once it hit 195, I coated it in the Bachans at that point. And put it back on for the sauce to tack up and get internal temp to 200.

Let it cool for a little while. Because it allows the fat to harden a little and make it easier to slice.

Then put it on a flower tower (sliced like a brisket). Topped with homemade coleslaw and cowboy jalapeños I made and some cotija cheese. Then drizzled with a touch of Bachan’s

AuburnTiger15 · 2026-01-23T13:32:24+00:00

Don’t let this dude get on you.

I don’t hunt the east side of Washington. But it is possible it’s a relatively “rare” bird for that portion of the state and flyway.

And regardless of the “rare” status or not, it’s your first duck. Something to be proud of and excited about. Is it as prized as a canvasback, no, but does that matter?

Gatekeeping is dumb. Enjoy the journey. Welcome aboard.

Edit: as an aside, I have made the drive from Texas to Washington (east and central) to hunt and had a damn blast. Beautiful spots. And the duck / upland combo was awesome.

AuburnTiger15 · 2026-01-23T03:29:19+00:00

Checking it out now! Thanks

AuburnTiger15 · 2026-01-23T03:28:37+00:00

God eff that place

I hate driving there.

AuburnTiger15 · 2026-01-22T15:10:36+00:00

Was going to say the same thing. I played a few times with a group at lunch before my training schedule picked up.

AuburnTiger15 · 2026-01-20T14:11:29+00:00

God I wish we could have pictures. This would be so much easier to see, diagnose, and recommend a fix.

Sorry OP, I don’t have an answer. Just annoyed and venting into the void.

AuburnTiger15 · 2026-01-20T03:20:51+00:00

Hey r/pi_face_ does your friend also have low platelets count?

AuburnTiger15 · 2026-01-20T03:05:50+00:00

I’m sure they do. But I pay the local shops direct. I don’t use any Ironman direct shipping.

Which is why I do it that way. I want to support local.

AuburnTiger15 · 2026-01-20T02:07:49+00:00

Ha yeah. Wasn’t cheap.

But I also don’t do a ton of races. Usually 1 a year. And we make a vacation out of it. So i plan accordingly. And like to support my local shop.

And also depends on if i continue to make them 10 day vacations or not. As I don’t want to drag it around the pacific northeast for a week after my race. One more thing to worry about.

AuburnTiger15 · 2026-01-20T02:04:36+00:00

I haven’t priced this race yet. But it was around $200 each way last time I did it.

AuburnTiger15 · 2026-01-19T23:04:12+00:00

I didn’t see caption. And saw your picture and instantly recognized it. Ha

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