I've been meaning to try a pork belly for quite a while now. I finally picked one up at Costco last week. I decided to follow the official PBC video, only using my rub. The video calls for butcher paper, so I ran up to Kroger. They didn't actually have butcher paper, but they did have beef shoulder/pot roast on sale, so I figured I would cook both.
I seasoned the beef with just salt and pepper, after rubbing it down with Stubbs beef marinade. I hung both chunks of meat.
I had a little less than a full basket of charcoal and was too lazy to open a new bag. It seems like it cooked faster with less than a full basket, but it could have just been my imagination.
I let the beef get a little hotter than I wanted (about 140 degrees), and took it off the cooker, foiled it and put it in a cooler. Then it was time to foil the pork belly and put it on the rack. It didn't take too long for the temp to get to 195, when I removed the foil. I left the lid cracked and cooked for another 20 min.
The wife hated all the pepper on the beef, but I thought it made a pretty tasty sandwich. We both thought the pork belly turned out pretty good.
I may have to fry up some leftovers for breakfast.
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