Smoked Pork Belly on Weber Kettle Using Slow 'N Sear

hey everybody welcome to tea world could appreciate you joining us today we're cooking on the weber kettle we're doing a low and slow i've got a pork belly this pork belly is about three and a half pounds and it doesn't have the skin on it i couldn't find one with skin on it she'll do lengthen cracklins now so i'll see if i can find one with skin on it here in a little wallet do the do a video on that but we're just cooking this one like we would a pork butt okay low and slow it's going to let the fat in that pork belly just mingle all in there and get all rendered out it's going to be some fantastic eating here at the end bring it back here in a second will show you how well seasoned this thing up alright folks as you can see i got the slow and sear in here i've got a water that's a gap you can put water in down there to help separate the heat so you got a direct cooking and on non direct cooking zone i just put like maybe ten or fifteen charcoal briquettes in here this is Kingsford and I've got them sitting right now over my propane igniter on this nice with whoever performer that Karen bought for me recently turn the fire off because we don't want to get it you just want to get them a little ashy because again we're going to low and slow so you don't want to get them totally grayed out see if I can move this over this away slide it under the tabs there without spilling too much of that water alright I've already used this pain once I'm just going to put it down in there for a drip pan to keep grease down from getting in them up my ash catcher down there and I've got the vents on the very bottom sets about a quarter of the way open let's set the grill grate on there go first off I guess let's go ahead and put some more charcoal in here should be enough for now and I did the similar cook low and slow with this slow and sear again gentleman BBQ you're checking out down in the links down below in the description just hit show more but this thing worked fabulously folks just keep the upper and lower vents about a quarter to halfway open and that thing will sit there about 225 to 250 all day for like six hours without you having to add charcoal but we'll check it again today let me throw in some cherry wood and I actually forgot to soak my cherry wood chips so we're just gonna throw them directly on there like this maybe alright I had to add some more wood later on I can just like that folks this is kind of like the snake method kind of the coals are over here and they'll start working their way over this way throughout the cook that's what gives you a nice long slow and low burn okay here we go don't put our real great on everyone let it warm up so we can brush it off put that vent about halfway open and again the bottom vent right now is a quart of the way open we'll meet you back here and a little bit when we're getting ready to season up that pork belly sorry folks this is my three and a half pound pork belly I just finished scraping down the grate with just a regular wire rack a little olive oil on here this one so using this uh does the Texas best rib rub from heaven made products yellow check it out links down below in the description box just hit show more really good stuff man I really can't believe how good this has made products is excellent folks give it a nice rub on there get some on the outside edges here alright now I'm going to go ahead and do the other side and we'll bring you right back alright gang it's been about five minutes I'm right now the kettle is about 275 I'm gonna crank down the vent just a little bit on the bottom there we go and again this water barrier prevents heaps from going under the portabellas all you get is the heat rising in the dolmen coming back over don't waste that rub that's good stuff set rub on there there we go alright so again I'm gonna close down the vent on the bottom just a little bit make sure your vents over your meat I'm going to shut this one down just a little bit as well for maybe a quarter open down just a little bit if we can maintain closer to 250 on this thing but we'll check on it here and a couple hours to see what it's looking like Mariya folks it's been three hours as you can see we're holding just below 250 Fahrenheit right there loving this slow and sear man I'm really a really great product it's working great well I have the lid off I am going to go ahead and kind of stir the coals up just a little bit yeah there you go should you let all that ash you get out of there before you put the lid back on pork belly itself is looking fantastic I'm liking the color on it yeah that's looking really nice let it go another hour too and then we're going to probably wrap it because wrapping it will help it render all that fat that's in there it's a lot of fat in there and what they make bacon out of this is natural uncured pork belly right here without the skin on it so we just want let it keep going let me go back here in a couple hours folks it's been six hours okay we're holding 275 now see this is looking like there we go looks tremendous folks let's do a kind of internal temp we have here 167 168 169 yes so it's probably just getting past the stall that's all that juice running out of there man hey what we're going to do we're going to go ahead and fold this and to not fold it but I'm going to tent it take little much home safe we're gonna wrap this that some kind of sect or wrapped in sinful heavy-duty aluminum tin foil and you get it kind of centered up here for you it's like a little pocket here go ahead throw it a little bit of apple juice that need a lot because this is a plenty of fat in here I'm telling you minutes don't need a lot I'm hit with a little bit more of this haven't made products this is the rib rub just kind of help support that flavor that we were initially going with folks you know I used to throw Tiger sauce I unfortunately don't have a bottle of Tiger sauce on hand so I'm using some of the rooster sauce here if you don't want this that's fine just leave it out either way you won't do well sound like I've got a jam over here I'll just do it this away how about that toothpick we'll fix that later don't need a whole lot that's kind of spicy so again if you don't want this too spicy just leave this up Tiger saw nothing it's us Parata sauce man even off and I got some real unsalted butter we're going to go on with some butter here this is about a quarter of a stick and it's hot out here today folks so probably about 85 or so we're just going to go ahead and throw this in there like that yeah get all that nice butter off of there folks that's good stuff right that's gonna make that fat on that pork tastes really really nice we'll wrap it up and then throw it back on VPD folks I'm gonna go fat side up you want to wrap it pretty tight because what you wanted to do you want to steam in its own juices so make sure you wrap this up really good and like I said the temps close to 170 so it's probably just getting out of the stall I'll put it this way so this other side's getting heated up I still have plenty of cold I've set up plenty of water I still have some smoke which you know don't really need now that I've got a wrapped foot to let it rock and roll I have not added any holes or any more wood to this will bring up here I can see so we're just going to let this go till it gets too close to about 198 200 internal and at that poem we're going on check it for tenderness I'm not cooking and you have asked me this before like when I do briskets important but I'm not cooking by a certain temp interior temp you know my 200 interior I'm not doing that the internal temp I'm cooking by the feel of it I'll show you that here probably in two or three hours once it starts getting close to 200 degrees internal Fahrenheit so we'll catch back up with you then and I'll explain what I mean when I'm saying I'm cooking by the feel of it with a probe or toothpick or a skewer not by the internal temp I'll stick around it's going to be great okay folks it's been eight hours and it has come a monsoon here I just put some pictures up on Facebook man in the video of the holiday and stuff let's try let's see where we're at here still feeling pretty tough in the middle you know when i probe it let's see what we're at showing 169 170 so we still got a little bit of go again eight hours in I still have plenty of charcoal here and I'm not worried about any more smokers I've got it wrapped over here I may unwrap it here in a little bit but eight hours in it's looking pretty good temps holding pretty good has been still holding about 250 to 275 each up here where I can see you but we'll check back here in another hour or two and see where it's at I may unwrap it here in a little bit and just let some of that bark form back up you know because when it's wrapped the whole time it it tends to make the bark saw so just playing it by ear but we'll check back on here in another hour or two see where we're at we'll be back alright folks it's a pretty much stopped raining but I had to open up the bottom vent and also this pop in a little bit just kind of keep the temps up and now we're sitting at 325 so it's a positive in like 9 hours now because I put this on let's see what kind of temple reading right now see we rip or sliding through annoying butter let's see where we're at I'm getting real close 195 check it from the other side let me just give them a quick check under 95 on that side as well tell you what folks that's uh that's just about doing what I'm gonna do let's take this fat side up remember that's right up I'm going to do let's turn this thing around up here see if I can open this baby up a little bit here we go suspect fat side up again hey you could do fat side down and what I want to do let's see if I can do that so I'm getting a little bit of bark on this baby okay just kind of making a pocket here that's all I'm doing but I'm going to create creating like a little pocket so that I can flip this baby over there you go let's get that meat side up mmm-hmm definitely now we're talking I'm gonna let it finish cooking like that right there and I'm thinking maybe another half hour or so maybe another hour I don't know we'll check it but once it gets up close to 200 I'm it's already feeling pretty soft once it gets closer to 200 then I'll know that we're good and hopefully we'll bring you back here get your close-up on that so you can see what's going on here real quick I'm all folks there we go Moo battle it's kind of hard to get it with a foil but it's looking good folks smells terrific and I'll tell you this slow Institute is doing fantastic I still have some charcoal in here we'll meet y'all back here when this is a hit in about 200 pair in height internal Tim just stick around folks this is a good cook I'm enjoying this okay it's been 11 hours as you can tell over here you see all that pink over here and over in this area here where is it here it is pink that's that's the Sun setting it's getting really late spin on here like I said about 11 hours still holding really nice temp with this slowest air and I still have charcoal up in here too I mean it's uh you know maybe I don't know 15 or so car poles down there but it's still going it's still providing heat doing good and this is just I guess is just a stubborn piece of pork but I'd say it's really tender really super tender when i probe it even though the temp only says about 189 180 yeah 189 right there let's go from this side let's see let's try that definitely reading like a 185 but but it's actually probing really tender I think it's done still a little tight right there but generally it's really tender i'ma go ahead and pull this it's getting really late and I'm ready to I'm ready to let this thing cool off so I can dive into it so pull it off I'm going to wrap it up let it sit for about an hour or so and we're going to tear it apart and we're going to taste this bad boy it's going to be good y'all stick around one of the benching is this board right here this nice cutting board is made by and I think it's appropriate since I'm doing pork belly this made by pork belly would works right here in Texas links down below click show more beneath the video open the description box I'll put a link down where you can get you some cutting boards like this one with some other fine wood products appreciate you Alex let's go ahead and see if we can check this out this is a again this is uncured pork belly this is bacon basically fats on the bottom let's just start pulling this apart let's see what it looks like I mean this is a it's gonna be some tiny eaten here for me and the dogs and care and everybody else and y'all just I'm just just pulling stuff folks this is like pulled pork when you cook it right tell you what folks this is a it's awesome right here man just you know make you one of them little fine Roseto things like that you know that's pork candy right there folks but man I'll tell you what that bark is bark that's that's some excellent stuff again heaven made products y'all go check them out again like down below check it out but let's let's uh let's give this a taste folks this is a this is tremendous tremendous tremendous pork-belly folks just can't talk about it enough oh man look at that look at that look at that oh my gosh I mean there's there's definitely a lot of fat that could have rendered if I were to cook the little bit longer we'll do some more sometime but I'm very happy with this this is a in this this bark is just going to make this totally awesome folks let's check this out let's give us a truck all right everybody here we go check out that bark that's the heaven made products okay this is their the rib rub go check them out heaven may progress calm remember to use promo code troy 20 all together TR or y 20 when you check it out and might try to try to see if he can send me some money I was like no we don't do that or save my fans some money instead of me getting money off of this so when you go there and use my promo code you get 20% off appreciate that Mike again excellent rub go check him out folks at pork-belly oh if you like bacon you like pool pork do your program Ellie this one didn't have skin on so you don't get the crackling but folks this is good really good go check out how pay for your barbecue consuming the heck how go the the board the the cutting board I thought it's fitting back if you want some pork belly anyway that cutting board is from pork belly wood works right here in Texas I like to support my roll man here in Texas hope you support your local businesses as well where you are pork belly would works and also adrenaline BBQ for sending me that slow is here we're great I only filled the charcoal tray up once and I still have charcoal out there that's burning and this I cook this for like 11 hours hopes so slow ins here is the way to go folks you got a kettle weber kettle I'll check that out links down below fro everything I mentioned just hit show more overall I'm enjoying this I'm gonna do some pork burnt ends here before too much longer but you know everybody's kind of doing that right now somebody let that Daniel it it may be another month or two I may do some pork belly burnings but thanks to everybody who asked me to do a pork belly I certainly enjoyed this and folks I'm seriously want to tell you check out the products that is down description boxes in show more I would appreciate it and so would everybody that I mentioned down in my description box let's got almost social media and stuff down there oh and you know if I've helped you you help me keep coming to you to click my PayPal link down below in the description box I'd appreciate it anyway if y'all like this y'all give me some thumbs up as a little list winner just like this y'all give me a thumbs up I'll be sure the video when you do please tell all your friends that keloid cooks responsibly cheers everybody

Channel: T-ROY COOKS

Views: 294,765

Rating: 4.7199621 out of 5

Keywords: Pork Belly, Smoked, Weber Kettle, Weber, Slow-n-Sear, Heaven Made Products, BBQ, Barbeque, barbecue, grill, food, how to, cooking, recipe, meat, pork, charcoal, recipes, outdoor, how to cook, texas, how-to, troy cooks, t-roy cooks, canon g30, g30, healthy, tasty, how to make, wood, tutorial, smoking

Id: thgqk70cuwc

Length: 19min 10sec (1150 seconds)

Published: Tue Jun 06 2017