Smoked Pork Skin Recipe

Smoked Pork Shoulder (pork butt) The Chunky Chef

WEBAug 4, 2020 · Rub pork with olive oil. Combine rub seasonings and rub into pork on all sides. Fill spray bottle. Fill with a 1:1 ratio of apple juice and …

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1. Fill hopper of smoker with wood pellets, I usually use applewood, but pecan or cherry would work as well.
2. Place all your seasonings (brown sugar, pepper, salt, paprika garlic, minced onion and cayenne) in a small bowl and stir with a fork to combine.
3. Add baking dish filled with water to smoker, on the grate on one side of the smoker.

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BBQ Smoked Pork Belly Hey Grill, Hey

WEBFeb 28, 2020 · Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares. Don't cut too deep, just barely into the muscle. …

1. Get your fire going in your smoker and preheat to 225 degrees F.
2. Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares. Don't cut too deep, just barely into the muscle. Season liberally with the Sweet Rub on all sides.
3. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 6 hours). Spritz with the apple juice every hour while it is cooking.
4. Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with 1/2 cup of the apple juice. Seal the edges of the foil completely and return to the grill until the internal temperature reaches 200 degrees.

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Crispy Skin Smoked Pork Belly Hanks True BBQ™

WEBFeb 8, 2020 · Apply the rub on all sides, including the skin. Leave the meat in the fridge for a few hours, or even better, overnight. Fire up the grill, …

1. Start by scoring the skin. Use a sharp knife and cut a cross-hatch pattern with a little over 1/2" spacing. Make sure you cut through the skin and the layer of fat just beneath, but don't cut into the meat. Start by cutting parallel lines in one direction, then rotate the meat 90° and do the same again.
2. Apply the rub on all sides, including the skin. Leave the meat in the fridge for a few hours, or even better, overnight.
3. Fire up the grill, prepare it for indirect heat. Try to keep it at 150° C / 300° F. Place a few chunks of wood on the glowing embers for smoke flavor. Place the pork belly on the grates and close the lid. Smoke it for approximately 2 hours, it is done when the meat temp is 75° C / 167° F.
4. Now remove the meat from the grill and open all vents and stoke that fire. We want it to get real hot.

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