Pork Belly on the 1600

[ANT0407]

Hello everyone! First off I havn't been around much in a litte while, I hope all is well with everyone. Ive had alot going on and unfortunately havnt been able to fire up the smokers. Today I was able to fire up the 1600 . I have pork belly on right now. I saw a video on smoking a belly like a brisket. I cut it in two pieces and made a SPG rub with garlic,onion and a bit of thyme. I ran them at 275 for 3 hours and decided to foil boat instead of wrapping. Im going until it's probe tender somewhere around 200-205. I'll rest before slicing(Always the worst part of the process).

 

[acroyle724]

Looks amazing!

 

[ANT0407]

Looks amazing!

Thanks man, it feels great to be back in the saddle

 

[Jimsmokes]

Mmmm!

 

[bobissmokin]

Attaboy! Looks delicious!

 

[ANT0407]

Thanks

 

[sparkyv]

Yuuum!

 

[probak118]

Just a question, if left on longer or a little higher temperature would the fat layer(s) decrease / render away ?

 

[ANT0407]

Yes they would. That's a note I made for next time.