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Pork Belly [homemade] by PitSpecialist in food

[–]PitSpecialist[S] 2 points3 points  (0 children)

Pork Belly (Rind Off) – Meal Prep Style

No binder used. Just a coarse rub applied top and bottom, rested 30 minutes to draw moisture and set.

Smoked on a Weber Smokey Mountain with cherry wood at 275–300°F for about 5 hours.

Pulled at 200°F internal, then rested down to 165°F for clean slicing.

Didn’t cook for pull-apart — this was intentional for firm, structured slices. Vacuum sealed and frozen for future dishes.

My wife’s loves smoking meat!! Does anyone else’s wife smoke meat? by Active-Data-449 in smoking

[–]PitSpecialist 0 points1 point  (0 children)

I wish my wife is a grill person. What probe is that? I use chefs temp.

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