welcome friends welcome back to the
kitchen today I've got two pieces of
pork belly and I'm gonna take them out
to the outer smoker and we're gonna do a
slow smoke over
I think Hickory I'm gonna I'm gonna fire
it up with Hickory and I'm gonna do the
pork belly two different ways one way is
just going to be salt and pepper all
right nothing else that's the only rub
I'm putting on and the other one I'm
going to use our rib rub which is a
little bit more flavorful and the recipe
will be down below in the description
box so I'm gonna keep one hand one hand
clean and one hand is going to touch the
pork so I've already taken the skin off
of both of these and I'm going to I'm
gonna try doing the skin in another
video I'm going to do a couple of
experiments and see how it works out
we're going to smoke these fat side up
so I'm going to put the rub on the
bottom side first and I'm not going to
use a binder I'm just going to give this
time to let the let the seasoning soak
in on its own probably 15 or 20 minutes
on each side so I'm going to be fairly
generous that's the salt and pepper and
this is the rib rub and 20 minutes from
now I'm going to come back I'll flip
these over and put it on the top side
and the edges the smoker is heated up to
225 and we're burning Hickory today and
I want to cook these until the internal
temperature is about 205 degrees
Fahrenheit so I'm gonna put them onto
the smoker fat side up
and I'm gonna forget about them for at
least a couple of hours okay I just got
an alert on my phone that the internal
temperature on these two pieces of pork
belly has crossed over 160 162 degrees
Fahrenheit so I'm going to wrap them
today in tin foil let's see okay so not
a whole lot of color I did put a
temperature probe in while you weren't
looking so I'm gonna leave the
temperature probe in and I'm just gonna
wrap these up and let them continue
cooking and I'm not adding anything
today I'm not gonna put in any juice or
vinegar sauce I'm just gonna let the
spice rub that we put on at the
beginning speak for itself okay first
one back on and this is the one just
with pepper looks really nice now I know
there's a lot of debate around the idea
of tin foil or butcher paper or whether
to wrap at all and we are going to
address that in a future video not too
long from now so these are going back on
we're going to keep the smoker at 225
and we're going to cook until the
internal temperature is 205 degrees
Fahrenheit
hmm girls hi Glenn hi friends this is
one of Glenn's favorites so he is look
at the smile pork belly with two
different rubs or just a salt and pepper
rub straight up salt and pepper okay and
this is a rib rub so you know a little
more I'll put the I'll put the recipes
down below I feel like I need a fork a
second fork fork might be good so both
of them super tender super juicy amazing
smells incredible it does smell it
smelled wonderful for you know quite a
bit of time now so let's see a couple
pieces of the one with the rib rub I'll
take this one because it's got a little
more fat ya know my favorite okay that's
a really big piece all the flavors right
so it's it's yeah it's it's got the pork
it's juicy it's got the smoke it's got
the UM it is classic pork belly yeah
yeah yeah I'm really good absolutely
fantastic actually and then this one is
just salt and pepper
well peppery it is yeah really good
smoke ring too
so okay so they're both they both have
the same very similar criteria and
they're smoky they are soft and tender
they're flavorful do you have a
preference I do do you have a preference
I like the peppery one salt and pepper
yeah yeah I like the peppery salt and
pepper agent it brings out all of the
flavors in its I just really like
peppery things yes I guess I don't know
but I would be happy if either were
served to me yes I you know if that came
and in and that was what came that was I
would eat that and I would have a giant
smile on my face but making it at home I
think I would go salt pepper and I know
that a lot of people are gonna say oh
that's boring it's no there's something
about it that is just fantastic and I
think sometimes you just have to let but
I think you didn't I mean you didn't
there's a lot of pepper on there oh yeah
no yeah well but I put as much
of the of the rub on that one yes but I
still didn't find that as flavorful as
this one there's something with this one
that jumped out so sometimes simple wins
the day and we found in other recipes of
their that lots of pepper yeah right is
the key is this is the QT I didn't want
to say it I didn't want to say that but
it's one of its secrets is all that all
that cover yeah right so there you go so
let us know what you put on your smoked
pork belly and how you do it and maybe
we'll give that a try in the future
thanks for stopping by
stay safe see you again soon
you