Morning Everyone,
Well, the sun is shining, its 9am, and I have no work today. However, I do have a really big full pork belly sitting in my fridge..
Question is, what do you all think would be the best method..
I was thinking -
1. Prep joint (boiling water on skin etc.. )
2. Dry rub (My favorite is a sweet spicy coffee mix)
3. Make a sweet spicy baste up (Belly pork I think lends itself well to a bit of heat to cut through the fat)
4. Light up the pit using the minion method (I have some bags of restaurant Charcoal)
5. Now, for wood, I have some hickory lumps, some Whiskey Oak, and enough apple wood chunks. Thinking the hickory might be best!
6. Low n' Slow 150 - 170c for about 4 hours, then finish with some direct luvvin'
Thoughts opinion welcomed!
P.S I have one of those Brinkmann Heavy duty grills, so I have temp problems, rust problems Etc.., but I can usually keep the heat going at around 170 due to a few modifications.