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Mazon, IL | Got an uncured pork belly out of the freezer last night and plan on cooking it on the smoker today. It is skinless. Put some curing salt on it last night then rinsed it this morning and applied a dry mustard rub.
I have never done 1 of these before. Any tips about time and temperature? It’s about an inch thick. Was thinking maybe 2 hours at 175* then raise the temperature to 225 till I get to internal temperature of 180. Maybe another hour? 3 hours total time.
How close am I? | |
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Pork belly on the smoker
