Straightforward log from the latest pork belly session. Used the WSM. Left it alone for a full two hours mid-cook. Still nailed it.
The pork belly when i put them on the smoker.
Meat
- Pre-sliced Costco pork belly.
- Worked fine, but next time I’ll just buy a slab rather than strips. This will be easier to manage the thickness and probably keeps more moisture that way.
Rub
- Went heavy with Kenji López-Alt’s all-purpose BBQ rub. Covered every side properly.
Smoker Setup
- My 47 cm Weber Smokey Mountain
- Briquettes + British olive wood chunks for flavor
- Water pan wrapped in foil, filled with water and a cider can, adds a little apple note and keeps temps steady
- Probes: one in the thickest meat ones, one clipped to the grate
- Target pit temp: 105°C (221°F)
This is how the pork belly looked just before I pulled them to wrap them.
Timeline
| Time | Step |
|---|---|
| 11:30 | Meat on. Pit stable at 105°C. |
| 13:00 | Left the house. Cracked the vents slightly. Smoker had to fend for itself. |
| 15:00 | Back home. Temp still dead-on. Quick spritz with apple juice. |
| 16:00 | Wrapped each strip in foil with butter and maple syrup. Back on the grate. |
| 16:45 | Hit 90°C internal. Probes slid in clean. Pulled and rested. |
Rest
Pulled the pork belly and let it rest for 15 or so minutes before digging in.
Results
- Bark: Nice color. Good flavour. Slightly dark on the edges of the thinner pieces.
- Texture: Spot on. Juicy, soft, held its shape but gave easily.
- Flavour: Sweet heat from the rub and maple butter. Subtle apple hint from the cider steam.
What I’d Change Next Time
- Buy a whole belly instead of sliced.
- Spray with apple cider vinegar/water (50/50) mixture every hour.