Pork belly on the bbq

[h20hunter]

My issue with this thread is we dont get to see it sliced!

[Southpole]

Any pig you raise at home will be far better than store the more you can pasture them.the darker the meat will be but berks are extremely good!

I'm sold on the Berks. There's a reason the Japanese love the Berkshire... or Kurobuta as they call them 

[Alchase]

My issue with this thread is we dont get to see it sliced!

Or knaw on a hunk, that pic makes my mouth water.

[Bigshooter]

I love pork belly.  Skin on is my favorite.

[Angry Perch]

There's nothing quite like cracking off a piece of crispy skin with some melt in your mouth fatty goodness attached.

[Boss .300 winmag]

Is this an uncured pork belly prior to the BBQ? 

[black hog]

Is this an uncured pork belly prior to the BBQ? 

yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone

[Bigshooter]

Is this an uncured pork belly prior to the BBQ? 

yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone

That's a good way to describe the taste.  But I think it's way better because of the extra fat that the belly has.

[NOCK NOCK]

I have got to try this.  How long to cook/smoke. What temp?

[Whitpirate]

I'm going to cold smoke two home-raised Berk bellies this holiday.  Curing now and then 5 separate 3-4 hour cold smokes.  Can't wait.

[black hog]

Is this an uncured pork belly prior to the BBQ? 

yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone

That's a good way to describe the taste.  But I think it's way better because of the extra fat that the belly has.

I agree I like it better than baby backs or st. Louis Style

[black hog]

I have got to try this.  How long to cook/smoke. What temp?

it really depends a bit on your smoker figure 7 hours 225 degrees pretty safe try to hit that 200 degree temperature mark internal

[black hog]

I'm going to cold smoke two home-raised Berk bellies this holiday.  Curing now and then 5 separate 3-4 hour cold smokes.  Can't wait.

that will make some crazy good bacon be sure to post pictures!