Central Texas Style Pork Belly

what's good YouTube peeps and BBQ freaks thank you guys for stopping by today today's video we're gonna do pork belly now I know I did pork belly not that long ago and when I did that cook that was kind of debating if I should go with a central Texas style pork belly or try out that book or local from Los pendejos that's what I went with and it was excellent that book or local you guys damn good stuff however today we're gonna switch it up and I'm gonna do the central Texas style pork belly I'm gonna smoke this on my weber kettle we're gonna turn it into some pork belly sandwiches on a king Hawaiian bun which is actually the plan last time I think this is gonna be good I think you guys who enjoy it I know I am let's get started alright so here I have my pork belly this is a four point four four pound pork belly 13:28 is what I paid for it so that's gonna be the pork belly we're gonna get this rub going real quick now when people talk about Central Texas rubs or you hear them talk about a central Texas brisket at Central Texas barbecue a lot of people always think that that means it's just salt and pepper and that's not necessarily the case now it can be but a Central Texas style rub can also have some garlic powder some onion powder some you know a little paprika cayenne stuff like that that can go into a a rub and be considered Central Texas style however for today's video I'm just going to go with coarse black pepper and kosher salt and we're doing about it I guess about a 70/30 mix so what I'm doing here is I'm takin probably about let's go three [Music] we're gonna probably go one so that's four I'm actually gonna go five teaspoons I'm sorry five tablespoons of pepper I'm using a tablespoon here so that's my pepper close-up because I'm gonna start sneezing out of the way to that to the five tablespoons I'm going to add two tablespoons of kosher salt and I'm using a Morton's kosher salt for kosher salt now when the measurement you know that really varies some people will do a 50-50 mix some would do 6040 I'm going about 70/30 here and we can make that out but it really depends I know one of the most famous barbecue joints in the state they do a 9 to 1 ratio 9 being the coarse black pepper and the one being the kosher salt so you know it really varies I would say no use whatever ratio you like get this all mixed up in here so I'm gonna put this aside I'm gonna get this pork belly opened up and you know I'm not gonna do a whole lot of trim work I don't think I need to we'll see what it looks like once I get it opened up so that's it coarse black pepper kosher salt that's all we're gonna use let's get this pork belly opened up and get this stain rub down all right you got the pork belly here the skin is removed but there's some fat here which I'm not going to touch at all when this when the bark forms on this fat it is so damn good so I'm gonna leave it all on there I'm not even going to touch that I am gonna this topside I'll probably just give it a light trim get some of this silver skin off I don't think it really needs a ton of trim work but I'm gonna go ahead and just remove this silver skin on top just expose that meat a little little better get off my hand you know if you want to leave this arm go right ahead I don't think it's gonna really hurt it but I just have a habit of anytime I see so we're skin wanting to take it off so but this isn't that bad so you know I don't think it's really gonna make a difference or some fat here that I want to try to get off at least some of it again just trim it up until you know you're satisfied with how it looks this feels really stringy I don't think that's gonna render out at all it almost feels like the membrane on the back of a rack of ribs that meat you know what I think that's really all I'm gonna do I think that's fine now some people will use a binder for their the rub you know I don't think I'm gonna use a binder I think I'm just gonna get it on and let it sit so I got my coarse black pepper kosher salt here I'm gonna make sure I hit the sides pork-belly isn't that popular in Texas however there are police's that are starting to make it now I think it's growing but it's nowhere near on on the level that it is probably know the parts of the country but I love pork-belly I love you know playing around with it and you know seeing what I can make out of it flavor-wise trying different rubs I'm a fan of pork belly so I know you have tried it with a sweet rub and that worked really really well now we're going to try Central Texas style and see how this turns out I think that's all I'm gonna do on this side flip it over get that fat cap side and that's it I definitely made more rub that I'm gonna need but I can use that to make another you know using an another batch of seasonings that I like to play around with so I think that's it we're gonna let this sit for a while get the weber kettle fired up and get this on the pit are you guys i got the pork belly on I'm using some pecan wood it's under the charcoal I'm sorry to not be con cherry cherry wood so Vince bottle fans have will open tough in a halfway open it's gonna let it run and see how long it takes not sure it should cook around 280 to 75 to 80 's and I guess you know we'll just check back and problem out an hour see what it looks like are you guys we're one hour in this is what it looks like to the Terkel there we're getting some really nice color look at that I like it love the way that it's looking so we're gonna continue to let it go I'm gonna start spritzing and I'm gonna use the 50-50 mix of apple juice and apple cider vinegar to spritz and I'll probably do that about every 20 to 30 minutes until it's time to wrap but this is what we're looking like right now really digging that bar so far that color looks good are you guys we are two hours in this is what the pork bread is looking like some really nice color still got plenty of charcoal over there yeah this part I'm still a little soft but it's on the set I'm gonna go ahead and spritz it again again it's just 50/50 mix apple juice apple cider vinegar I'm really digging that color for that bark look at that man good gosh that's salt and pepper gave it a really nice color so we're gonna let it go continue running and I'll check back in about 30 minutes at this point again we're two hours in I'll check back in about 30 minutes we'll check it for tenderness and you know see if this bark is said once this bark is set we can go ahead and wrap are you guys this pork butt has been going for about just under three hours the bark is set I'm loving the color man I did temp it and it's around 165 to 170 so I'm gonna go ahead and wrap whoo man I got I can't help it I gotta try a little piece real quick anyway another day I'm gonna do that I've never done before is used butcher paper my local h-e-b started selling this just pink butcher paper it's new I decided to pick some up we're gonna try it out I think this is gonna help keep this Barton now I've always used foil I love for so switching a butcher paper or try not bunch of paper is gonna be a little different for me but we'll make it work so I'm just going to I am NOT going to add anything to this except I am going to give it one last ribs it's that same 50/50 mix of apple juice and apple cider vinegar good gosh that's pretty and now we're just gonna wrap it up just butcher paper on like Paul is gonna let this meat breathe still since it's porra pull that over now you want to put it back on that side up so when I roll it over and make sure that it's a fat cap on top just like that I'm gonna take this like get it in there real good [Applause] I'm gonna take this pork belly get it back on the Weber Kettle and I want to take it to a finishing temp of a little over 200 so depending on the tenon s you know I'm gonna aim for 2 or 3 to 205 but we'll see I'll probe it in about an hour I'm gonna put it back on actually I'm probably gonna check in about 45 minutes well check the internal temperature we'll see how tender it is but it feels really soft already if those are really really good that little piece tasted amazing you guys this is gonna be good I'm gonna get it back on the Weber Kettle I'll pick back up once we're done are you guys this pork belly is done I think the last clip or earlier I call it a pork butt I meant pork belly but I did temp it as you can see it's reading about 208 here I'm checking it in three different spots right in the middle and then on each side 208 there trolls are near so it's it's definitely done and you know it's just sliding right in without ease or with these so this thing is done we're gonna let it rest just like this for I don't know I mean I probably other 30 minutes to an hour i'ma let it rest if I can't hold off that long we're gonna open it up take a look slice it up and make some sandwiches are you guys this pork belly has been arrested for about 45 minutes we're gonna open this up oh yes go hot you can see that butcher paper absorbed a lot of that grease there's still a lot of fat in here that was gonna render out oh man look at that bark a little bit stuck to this butcher paper but that's quite alright cuz I'm gonna eat that both men oh yeah everybody this is this bark I love what the butcher pepper did put your paper breathe breathe so it allows that bark to stay just the way it is now if I want to wrap this in foil I I could tell you this bark would have been a whole lot softer look at this alright so this pork bellies rested get on wraps to get that doesn't that look beautiful look at that I got my nephew here today I'm making them a pork belly sandwich to take home look at attitude just salt and pepper it looks so good what'd she taste it we're gonna get this cut up hey no you want to try a piece daddy I'm try some barbecue that's my great nephew well there's some a couple pieces ever you want then you want to give it to him to try it out and get this sliced up try please go ahead that's my nephews baby mama all right I'm gonna get my nephew on camera since he's here we might as well put him on tasting it so I think I think that's enough right now we're gonna put this aside and take some of this just cut it right down the middle oh yeah look at this yeah look how moist that is good gosh this is actually this is what they make bacon out of so you would cure it for about a week or so to make bacon but this this is bacon you can smoke it and make pork belly out of it that's good or you can make bacon out of it so I got some cut up here I'm gonna get my nephew on camera sensor here we're gonna give this a taste are you guys I got my nephew this is my oldest nephew jr. he is he's picking up some pork belly to take home so I've really get him on camera to do a taste test so there's pork belly just what I make bacon out of but this is I mean you would cure it before it becomes bacon what you say juicy juicy all right we're gonna give it a taste let's see what it tastes like he could cook I did that Poco Loco on some pork belly what's a great butt up telling you I think I will pick this salt and pepper over the book or local or thought about it's tender Jenna right yeah its moist I mean it's just flavorful good gosh it's open a food truck one day this pork belly is freaking amazing so simple you guys saw the rub just salt and pepper coarse black pepper kosher salt 70/30 mix excellent I think when I open the food truck I'm making pork belly just like this that's good I'm gonna make him a sandwich he's gonna take off him and his family so I hope you guys enjoyed it I will see you guys next time take care yeah

Channel: Aim'em and Claim'em Smokers

Views: 67,666

Rating: 4.8934913 out of 5

Keywords: SMOKED MEATS, TRAEGER, TRAEGER PELLET SMOKER, TEAM TITO'S, TITO'S HANDMADE VODKA, WEBER, WEBER SMOKEY MOUNTAIN, WSM, TEXAS BBQ, TEXAS BARBECUE, TEXAS BARBEQUE, AIM'EM & CLAIM'EM SMOKERS, BB CHARCOAL, B&B CHARCOAL, PIT BARREL COOKER, SLOW N SEAR, PORK BELLY, WEBER KETTLE, CENTRAL TEXAS STYLE PORK BELLY

Id: uEMz0w1CRj4

Length: 17min 57sec (1077 seconds)

Published: Wed Jun 26 2019