Marinated overnight in Traeger’s apple honey pork brine recipe. Smoked over peach wood until 125°. Then seared until 145°. Son took a bite, tilted his head back…smiled and said “holy crap!” ☺️
Delicious !
Slow smoked at 225 until IT is 120
Reverse seared on a 450 degree smoker until 138
5 minute rest
Meat Church Holy Cow rub
Edit: Thanks for the positive feedback and suggestions! You are all a classy group.
I plan on smoking some pork belly tomorrow. I have a horizontal drum bbq with cover.
How can I make sure I do it right.
Do I need to have wood chips, coal by itself or a combination of the two?
Do I need to have one side with the coals and the other cold (where the meat goes)?
Do I use water or apple juice on the cold side?
Do I close the vents?
Do I wrap it in foil or leave free?
I dont have a thermometer so I cant check meat temp that way.