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<blockquote data-quote="Mud Creek" data-source="post: 5638347" data-attributes="member: 13378"><p>Well, sort of my version anyway! </p><p></p><p> This cook didn't go exactly as planned but still turned out surprisingly good! We had plans to go out to eat Friday evening with family and I was going to smoke pork belly Saturday but my daughter getting sick late Thursday and into early Friday morning changed that. With nothing planned, and and no desire to go through the whole "What do you feel like eating?" dance with my wife, I told her I was just going to put the belly on around noon. </p><p></p><p>I didn't have high hopes since I felt like it was a little rushed. Normally I'd let it sit in the rub for about 24 hours, this time only a hour. 225 degrees would've been ideal, but I cranked it up to 275 to shave some time down. It took just shy of 5 hours and rested for about 45 minutes before I sliced it. We did a quick pickle on red onion, white onion, cucumber, and some jalapenos using rice wine vinegar, kosher salt, and sugar. I wasn't really pleased with appearance but the taste and texture was perfect, it was seriously like butter!! I wish it wouldn't have felt as rushed but it still turned out great! This here mightve put pork belly over brisket for me(as much as it pains me to say that because I love brisket) [ATTACH=full]180380[/ATTACH][ATTACH=full]180383[/ATTACH][ATTACH=full]180384[/ATTACH][ATTACH=full]180385[/ATTACH]</p></blockquote><p></p>
[QUOTE="Mud Creek, post: 5638347, member: 13378"] Well, sort of my version anyway! This cook didn't go exactly as planned but still turned out surprisingly good! We had plans to go out to eat Friday evening with family and I was going to smoke pork belly Saturday but my daughter getting sick late Thursday and into early Friday morning changed that. With nothing planned, and and no desire to go through the whole "What do you feel like eating?" dance with my wife, I told her I was just going to put the belly on around noon. I didn't have high hopes since I felt like it was a little rushed. Normally I'd let it sit in the rub for about 24 hours, this time only a hour. 225 degrees would've been ideal, but I cranked it up to 275 to shave some time down. It took just shy of 5 hours and rested for about 45 minutes before I sliced it. We did a quick pickle on red onion, white onion, cucumber, and some jalapenos using rice wine vinegar, kosher salt, and sugar. I wasn't really pleased with appearance but the taste and texture was perfect, it was seriously like butter!! I wish it wouldn't have felt as rushed but it still turned out great! This here mightve put pork belly over brisket for me(as much as it pains me to say that because I love brisket) [ATTACH type="full"]180380[/ATTACH][ATTACH type="full"]180383[/ATTACH][ATTACH type="full"]180384[/ATTACH][ATTACH type="full"]180385[/ATTACH] [/QUOTE]
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