I had a pork belly I wanted to smoke, so I thought tacos would be tasty.
I wanted to try something different (for me anyway).
I cut a 5 1/2 lb. belly into two equal pieces & applied a good coating of Jan's rub to both.
Cajun holy trinity
The veggies & two bottles of Woodchuck hard apple cider in a foil pan made a bed for one of the pieces.
The other piece was smoked as usual.
Heated the GMG Jim Bowie to 180°F & put the belly in.
Smoked for one hour, then raised the smoker temp to 250°F
After five more hours I pulled both @ ITs of 195°/196°.
The piece smoked on the grate.
The piece smoked in the veggies & cider.
Plated with yellow Spanish rice & re-fried beans.
That is V's plate. I had mine on corn tortillas with a lot more belly.
I tried both versions & they both were good. The one smoked with the veggies & cider had a bit of a sweeter?? taste.
I think smoked pork belly is about as decadent as food gets.
