I picked up a couple more 3-pound slabs of pork belly from Porter Road butcher shop. I am only cooking part of it today as the
3 pounds is more than my wife and I can eat at one time. I will be doing more this weekend for visiting family.
I seasoned them last night with Meat Church BBQ’s Honey Bacon rub and let them marinate overnight.
The Davy Crockett is all warmed up and holding steady at 200 degrees. I will be cooking them for a few hours at 200 and once I
put them in the foil pan I will kick up the temperature to about 250ish. I am burning Green Mountain grill Texas Blend pellets today.
2 hours in and they have had plenty of smoke and the color is looking good. I am going to coat them with a little more rub then
cover them in maple brown sugar, chunks of butter and a few squirts of honey. I covered the aluminum pan with a foil lid. I kicked
the pellet grill up to 250 and these should be the right temperature and consistency in about an hour and a half. I will then glaze
them with the Cherry Habanero sauce and let it set up for another 30 minutes.
Burnt ends are done and plated!
Absolutely melt in your mouth deliciousness!
