Bought a 6kg Bone-In pork belly from Costco. First attempt making pork-belly ribs. Split the boneless bit to do either pork belly brisket style, but may turn into burnt ends in the end (we’ll see). Have saved the skin for crackling.
First attempt at butchering it - didn’t do a great job.
Wish me luck!
Time to fire up the smoker and prep the babyback ribs
The one thing I’ve never done is a big, full, packer-style brisket. I’ve got the big ‘rolled’ ones from Costco and I’ve smoked them, but don’t know if I’m missing out. The problem is… the cost! Looking at nearly £100 for a full brisket; I just can’t justify that when I can pick up a load of short ribs, or even better, a massive pork shoulder (for pulled pork) for £12.
I’m wondering if I’m missing something?
The village butchers have ones that are around £70, but reviews aren’t good. (And no, I don’t know anyone with a bookers account).
As the post suggests, I’ve owned the GardenLine (Aldi) Kamado since 2021; I’ve made lots of mistakes and learned from them! I’ve tried all sorts of cooks.
They’re not exactly the same, but I can image there are lots of new owners out there after the Lidl offer.
Ask away; I’ll help if I can.