BBQ Pork Belly
Total Time8 hours
Smoke Time7 hours
Rest Time1 hour +
Temperature 121°C
Finish Temp 91°C
Ingredients
Preferences
Volume
Weight
- Pork Belly
- House Rub
- Salt
Instructions
Score skin.
- Puncture skin with meat tenderiser.
- Slice skin in crosshatch pattern.
Rub and store overnight.
- Rub skin with salt.
- Rub meat sides with House Rub.
- Store in fridge overnight.
Smoke for 3 hours or so, then crutch (maybe not crutch).
Rest for at least an hour.
Crackle skin with butane torch.