Planned to cook it like a brisket, but it took way longer than my calculations, at 4 hours it was at 160. So I cranked it up and it crisped up the fat so perfectly I’ll do it this way every time. I used a Carne Asada seasoning, and I’m looking forward to the next time I can cook it!
Cooked at 225 till 160.
Cranked to 375 till 200.
Forgive the captions on this pictures, I forgot to take regular pictures so I saved my Snaps.
Also, the amount of fat that rendered out almost filled my grease bucket! And it was still dripping with juiciness. Hard to dry out pork belly apparently.
by Kleinstein17
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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I’ve been wanting to try to smoke one of these.