I know you out there right now on the 4th man!! What else you got on the grill!
connected2theOthers
I like to cube mine first, then I put them on a baking sheet on the smoker. I flip them every 30 minutes-ish to get a nice caramelized piece. I’ve never been disappointed in the turnout.
favoritescooter4
tried cubing first once and the pieces dried out way faster than i expected, ended up with jerky more than that sticky pork belly you want. now i smoke the whole slab for about three hours then cut it into chunks and toss em in a foil pan with brown sugar and a splash of apple cider vinegar. cover tight and let it braise for another hour or so, comes out stupid tender every time.
what temp you running on that baking sheet method? seems like you’d need to keep it pretty low to avoid burning the sugar before the fat renders all the way through.
3 Comments
I know you out there right now on the 4th man!! What else you got on the grill!
I like to cube mine first, then I put them on a baking sheet on the smoker. I flip them every 30 minutes-ish to get a nice caramelized piece. I’ve never been disappointed in the turnout.
tried cubing first once and the pieces dried out way faster than i expected, ended up with jerky more than that sticky pork belly you want. now i smoke the whole slab for about three hours then cut it into chunks and toss em in a foil pan with brown sugar and a splash of apple cider vinegar. cover tight and let it braise for another hour or so, comes out stupid tender every time.
what temp you running on that baking sheet method? seems like you’d need to keep it pretty low to avoid burning the sugar before the fat renders all the way through.