Belly Up! A Different Kind of Double
 

First time smoking a Pork Belly.
As you can plainly see it's a (Fine)Double so I'm good to go.

https://i.imgur.com/s0x0Aqn.jpg

Smoked 7 hours on Hickory, 10 spice dry rub.

https://i.imgur.com/ZNQOv97.jpg

Double thick sliced.

https://i.imgur.com/HuP56pR.jpg

https://i.imgur.com/peHJV3u.jpg

Looks wonderful! Not for breakfast but would a nice bourbon go well with that?





.

That looks so delicious.

how did it taste...as dean said it looked good for dinner....charlie

Tasted great Charlie. Kind of cut like a Beef Brisket.

For Dean with breakfast sipping' whiskey, I'd cube thick slices and spear with a frilly toothpick.
Throughout the smoking process I sprinkled brown sugar resulting in unique tiers of flavors.
Smokey, sweet, savory rub and pork.
It would pair very nicely I'm sure.

I'm not much into frilly toothpicks Bobby - I'd probably cut a nice little pointy stick from a Vermont sugar maple and stick the cubes with that. :smiley7:





.

We Southern boys use our fingers. We would even go so far as to use tooth picks or pointy sticks if that's what the locals do. Bourbon is not just for breakfast any more.

That's how you get BBQ on your P.J.'s and your Bourbon glass

Here's another Fine Double. Twin 8 lb "Butts"
It's 1pm on the gold coast. I'll smoke these over Hickory til 9pm.
Then I'll wrap and roast overnight at 205 degrees and harvest at 5am.


https://i.imgur.com/buCF9uO.jpg

Looking good, Bobby. What brand is the chef's knife?

J.A.Henckels
Wicked sharp!


4:30 am by the light of a silvery moon

https://i.imgur.com/p3hDbdy.jpg