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185EZ

Takin it EZ
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We were just talking about making pork belly.
How are you making yours?
I've never done it before?
 

OldSchoolBoats

No longer "boatless".......
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We were just talking about making pork belly.
How are you making yours?
I've never done it before?
Got a 4lb pork belly from butcher and had him trim a layer of fat off it. I then cut it into cubes, add my rub and put in freezer bag overnight.

It's a good 6 hour smoke if you are doing it with low heat.

As you can see, I arranged the cubes on the rack and placed inside the smoker. I run my green mountain at 180 for this recipe.

At hour 5, I sauce them and then back in.

Almost done!!

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DWC

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Couple Tri-tips going on. First one has coffee rub for last 24hrs. Second one went into the super-marinator for 24 hours with garlic and a little of everything.
Coffee will go on the Traeger for an hour to get some smoke and finish off on the grill The other will go low and slow on the grill. Wife doesn’t like the smoke..



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Chili Palmer

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Point or flat? Points are moister in think.
It was the full packer. The last one was a little dry, but the meat was tender, that why I left more fat on this one. This is after letting it sit for 3 hours after coming off the grille. I think I just got a bum piece of meat.
 
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