How to Cook Texas Style Pork Belly on the Weber Kettle | Chuds BBQ

[@jeffstundel1492]

A new butcher’s shop opened in town in April and I talked with said butcher about what cuts he sells. He said, “Whatever you want - you want a whole pig? A whole belly? Just let me know.” I dropped to one knee and proposed. My wife dragged me out before I got his answer. SMH.

[@Habitt5253]

Your wife is a smart woman.

[@luishfims]

🤣🤣🤣🤣

[@CoolJay77]

Food romance.

[@redoorn]

I used to have the best fresh meat counter in the county just a few miles from me. Owner retired and sold to a premium beef seller who wanted the place for it's butcher operation. Now you can't get the cuts you want unless you order well in advance and they are only open a day and a half....

[@jasonfrost4259]

@Toby Willis I'm in Katy. Who are you using?

[@blackesteyes1133]

The best BBQ channel on KZbin. Understands food and understands flavour and flavour combinations. There are other channels with millions of subscribers who haven't got a clue about the above. Brad is the man!

[@C-Mah]

Today I smoked one of these on my Weber Kettle. Used chud rub the night before, smoked it at about 235⁰f, and spritzed with maple syrup and ACV starting at about 150⁰f. Went low on the temp to get a good applewood flavor. At about 170⁰f I used the aluminum boat until about 203⁰f. Went with the boat to make sure the fat cap was completely rendered and sticky. Everything I did i learned on this channel. Thanks man!

[@No_More_Films]

Just ordered my Weber kettle yesterday. Completely new to grilling and BBQ. This series has really inspired me! Thanks Bradley!

[@luishfims]

Once you start going down that bbq rabbit hole it is hard to ever get out! Once you get your Weber start making videos, we all want to see or at least I do, have fun!

[@german72079]

I picked up my weber master touch a little over a week a go and I've already made baby backs, st. Louis, tri tip, beef ribs, wings and for tonight I'll try some chicken thighs. I picked up the weber just to hold me over until i can get a offset.

[@mattro4902]

You are going to love it. There is something romantic about a Weber Kettle. Enjoy!

[@Spoons7414]

@@german72079 when you get your offset donlike I do. Grill lunch on the kettle while you wait for dinner to cook on the smoker

[@slydog12669]

You'll love it and so will the misses. It's less she'll need to cook😊

[@David-burrito]

Your high speed editing makes the content even more entertaining without detracting from the cook. Great video, inspiring cook. Thanks!

[@meatsmoke]

Yeah, his editing is great.

[@lexwaldez]

Chuds really does strikes the perfect balance of entertaining and informative. LUV this new channel. Haven't made pork belly on the smoker,mostly because the wife doesn't like pork, BUT she's gone this weekend and I'm going to fire it up this weekend. I'm going to clean out the drum smoker, recondition her, and make this BBQ pork belly. Looks fan-taste-tic. You sir, Mr Chuds, are an inspiration. Which you probably find hilarious.

[@ddjones9578]

Just purchased a 10lb pork belly I caught on sale for $11 and decided to check recipes on cooking other than making bacon. Found your video under "Texas Style" at first was skeptical, but I immediately knew it was legit was you mentioned "HEB." I now live in NC and haven't been back home since my dad passed years ago; but remembering shopping in HEB for BBQ's brings back great memories. Thanks for the video 'cause I'm headed to the grill right now!

[@butchinski]

I dig the Weber kettle series. BBQ simplified, and also BBQ in a way that people don't always think of.

[@paulmcarthur2720]

I did this on my Weber kettle back when you first did a smoked pork belly and it was awesome. Took it to work for a potluck and it went quick. I can attest to how good it is the next day frying it up as some thin slices too.

[@damienalvarez2957]

Smoking another pork belly on my Weber tomorrow. Really glad you made this series as a diehard kettle enthusiast. Lets me brush up on my knowledge and it also inspired me to find a way to cook a picnic roast properly. Actually made chicharrones out of one a few days ago, and this is after I royally screwed up a picnic roast about a year ago and got shoe leather.

[@BillYork-l2n]

Dude I just did this on my Weber kettle. I used my rib rub which is a brown sugar heavy rub. It came out perfect and was absolutely fantastic. Your channel has made me fall back in love with my Weber kettle. Thank you Bradley!

[@nagrasto]

Last time I turned brisket trimmings into smashburgers I threw some previously smoked pork belly into little slabs on the flat top as well. Makes suuuuch a good burger when you pair them together👌🤤

[@RonOnTheGrill]

Nice, man! I just posted a video Saturday where I mentioned the whole wood chunks on top of the grate thing. I do it when I'm grilling but I just want a little kiss of smoke. Works perfect, and it really eliminates the time you'd normally spend waiting on your smoke to get clean. I can't believe I haven't done a Pork Belly yet, but I'm putting it on my to-do list for sure. I only use kettles on my channel so I'm loving the series. Copper heads rule!

[@jamie_the_hubby]

Every video I’ve always wanted you to “mop” up the extra seasoning left on the board with the sides of the meat. Thank you for scratching my silly OCD! If only we could all taste these pieces of art you make… 🤤😋

[@ConcreteKahuna]

Literally was planning on doing pork belly this weekend on my kettle. Thanks Chud!

[@Rob-df6py]

Everyone cooking on a kettle says put the thicker/fattier/bigger side towards the coals. Myself included, until one day realizing the perimeter of the grate is actually far hotter, due to convection rolling up across the dome. One look at 3:12 says it all

[@reuben5570]

You need your own show on TV…cooking with Chud👍🏽

[@malabird]

Truff is one of my favorite binders, subtly sweet with good spice

[@mattro4902]

Actually did this on my very first Kettle (cheapo Weber knockoff) and it was the best meat I had ever eaten, Texas brisket included. The second time I did it I had a massive grease fire that made me empty my fire extinguisher to put out the flames. Oops. But hey, it made me go buy a real deal Weber Kettle and have had it ever since. Love the vids, Bradley. Especially this Weber series you've been doing. Good stuff. Thanks!

[@lydiamashcka4362]

Oh my goodness!! I love my Weber! I have jugs of water that I keep at my BBQ just in case coals go flying. I use juice and milk cartons that I wash out.

[@gldenhwk]

Good to see you either finally got the snake out of your boot or have come to terms with it and are no longer stressing about it. Great video as always!

[@brad4527]

great idea with chunks on top of the grates!!

[@matthewmellor3526]

Love seeing Weber kettle vids 👍 another great video.

[@tamsteak]

mouth watering! love our weber kettle, dont need expensive smoker

[@johnathansawyer8736]

Thanks for these videos! I want a big smoker, but can't afford one yet. These Kettle vids are amazing!

[@rocket4602]

Hello Bradley, great cook. So versatile too. Thanks for the temp setting, 250/300. Hmmm, what to cook next? Hmmm, Since prices of meat are skyrocketing, how about the lowest grade USDA sirloin on the kettle? You know, make a silk purse out of a sow's ear, as the saying goes. Thx for a great channel, bro.

[@BehindTheFoodTV]

You know I love my pork belly! What did you think of the oak chunks on top instead of buried in the FOGO like we usually do?

[@brotherhekkyea]

Right on Bradley, Keep up the awesome content! 🫡

[@johnwest8198]

Love how happy you was when you gave your dog a taste

[@DGuns423]

It's cool seeing you use the Chefs Temp on here. I actually ordered one a few days ago and am excited to give it a try!

[@gravedig1990]

I love this series!!

[@BBQbyBiggs]

So rich but so darn good! Great cook!

[@NeilEubank]

Love the amazing videos! Was wondering if you could do another video or series on the process of building a offset smoker. Or just a basic video on materials and equipment needed.

[@robertguy23]

i had a chargriller kamado akorn for a little while, bottom of it starting taking a crap after a few years and it was kind of a pain to maintain temperatures if you weren't watching it and it spiked, bought a premium weber kettle and cook on it almost every weekend. It's holding up nicely after a year or so already and so much easier to cook on.

[@lexwaldez]

I made this and it turned out GREAT thanks to the amazing video/directions here at Chuds BBQ; daughter came home for spring break and asked for sliced pork belly but... with a char siu twist. It was great, and i wondered if you've ever given it a try? Thanks for the amazing content.

[@asdipaus]

Tell me: this method to put wood over grill, the smoke was clean? a taste sour in the belly? Tks from Brazil

[@benjamincobb4168]

I love me some Jacobsen stuff. I lived in Portland for a few years and used to work across the street from them. They were always out front smoking some salt and it reminded me of Texas bbq! Perhaps you should smoke some salt sometime?

[@rheklas1]

Spicy pork belly tacos with pineapple salsa is in my future. Forgot I had pork belly in the deep freeze until this video reminded me! Thanks my man!

[@TheeIsrael805]

I bbq on a santa maria style grill. I usually watch your vids and take all the tips I can & do it up hot & fast. if you got any tips for an SM style grill that’d be awesome! keep the content rollin in brotha.

[@BigT27295]

Mr. Robertson, That is magnificent...

[@carter316]

Great channel... im doing pork belly this week... what kinda wood did you use???? I'm going with apple.... ps.... do you have a video on baked beans... if so can you direct me

[@ajluvzlondon4214]

Such a great video! Thanks for sharing. Can this be done “dry”…without the Slow n’Sear? Just using the snake method? Thanks

[@markennes5208]

Might have to do this on Sunday

[@Midwest283]

I absolutely HATE how easy he makes every cook look 🤣

[@fatpanda208]

Please do a video on how to store leftovers! Vac seal or ziploc!

[@christopherw3221]

Made one of these about 5 months ago, it's a stellar meal

[@MrWillowbeard]

Excellent video, as always. Thanks!

[@mdh.3421]

Spraying honey on the grill, I bet that was a fun clean up 🧽

[@robertjason6885]

My next smoke!

[@CallsignArchangel]

I really want to come over for a weekend of beers, bonfires, and grillin. this looks amazing.

[@peppers6037]

Try grilled brisket tacos. Slice brisket thin and season with lawry's. (Watch for flare up's) chop it up and place on a corn tortilla with some green gallos sauce. (Cilantro, onion, and lime optional)

[@paula.2422]

That looks so dang fantaystic my mouth is watering!!! Awesome video brother 👍

[@thorjustin95]

Made some shotgun shells this weekend and they are amazing. Lots of potential for different stuffing, seasoning, and glaze. Would like to see your take on them.

[@dansklrvids7303]

Those of us with basic weber grills thank you!

[@melvinharris9132]

Leftover smoked PB in Ramen is next level

[@matgggg55]

I am 10000% trying this!

[@jkpq8738]

Any ideas on how to pastrami cure other cuts of beef? Loved your pastrami vids and liked this one too, gotta love pork belly.

[@randyshifter]

I been using ol trusty, my old smokey. I just put a big split to make the charcoal sit against one side of the pit. Seems to be working ok until I build a homemade divider.

[@mikebowerstv]

Man I have to get back to Dayne’s soon for some of this! Great cook!

[@mattbuchwalter2320]

You just blew my mind

[@jackrodosta7971]

I finally tried FOGO Premium Lump and so glad I did! It's much better and way more consistent than the B&B I had been using.

[@lotusmark2]

Love your style and content, Keep it up man!!

[@CoolJay77]

Delicious. I always wonder why is this not on BBQ restaurant menus? Also a sandwich idea: Beef sausage sandwich topped with slices of pork belly with a light drizzle of BBQ sauce.

[@johnhurt9858]

I love these videos you do

[@johnanderson6429]

Hey Brad, have you tried it with the skin on the belly? It adds a great crackle.

[@andrewbeardsley1633]

boiling 150 pounds of crawfish this weekend. think I'll add this as a good side and make some burnt ends as well. thanks!

[@jonhightower3505]

Awesome, thanks B.

[@Trumpetmaster77]

Excellent cook!

[@narbekalantarians6269]

Man that looks amazing

[@codygonzales9382]

I know this a BBQ channel but I bet you could make some killer crawfish!!! Maybe a boil video ??

[@celsojrdimacali8042]

What do you think of foil boating it fat side up? Do you think there would be any benefit to that?

[@briantucker7299]

I've been stuck on for like two months on smoking a pork belly. There just a versatile cut of meat

[@bobkantek7312]

Costco sometimes have pork belly pre-sliced into 1" or bigger slices. Makes it great for seeing how much meat you are actually getting.

[@mictrey2267]

Did you leave the thick skin on it? i did pork belly once and trimmed the hard skin off and it was so skinny.

[@marcmcguckian751]

Did you sear the fat cap at all during the cook?

[@arnbirni]

Uff.... I will definitely try this out but with a twist Greeting from Iceland

[@danielking3319]

Really enjoy your channel Boet! ( Brother ) i do all my cooks on a UDS i built. Ive also checked out them Chud Box's you build..pretty niffty... i may have a go at building one of those myself... coz you probably dont deliver to Douth Africa..😉

[@markszablewski6619]

Convinced me, going to be getting one for this weekend!..

[@jayburgess4962]

Would love to see you cook the bacon ribs that LeRoy and Lewis do

[@RettieChalmers]

Thanks for the video Mr Chud! Very informative! I just picked up a kettle BBQ today and was thinking how to keep the heat as indirect as possible to smoke things. The separator you use is the answer I was looking for. Great idea to separate the heat and add humidity. Did you make that yourself or is there somewhere that sells them? Thanks!

[@jrockitrocket]

If you haven't already found your answer it's the Slow n' Sear. The deluxe version has the removable water pan.

[@beranihull6261]

Mmm makes me wanna try sriracha as a binder

[@chriscwikla7558]

Did the Truff flavor come through at all?

[@wayne_vt]

Loving this series, I think I am going to need a Weber kettle. I would love an offset, but for where I currently live its just not practical. I can definitely get away with a kettle though!

[@chrishoganpercussion]

I think a great video would be a kitchenaid sausage stuffing video for all of us who don’t have a dedicated sausage stuffer.

[@jtd4847]

Where did you get the water holder accessory?

[@dwainedeal4674]

Damn! Know what I'm smoking this weekend

[@barclay50]

Really enjoying the whole Weber series, how big a piece (weight) was it that you cooked, need to buy some from the butchers

[@mikebenson2941]

Nice matt Pittman done one like this I need to try a belly like this how about smoking some beef tri tips like a brisket

[@djdrew24v28]

With the hot sauce binder and the scorpion pepper honey, how much heat comes through? It sounds very interesting

[@nskimn8r884]

Love pork belly! Ever since I found pork belly at Costco, I've been looking for excuses to make a bunch of it .

[@hambone150]

Hell Yeah, thank you for a great video! Can't wait to do this one!

[@rec929]

I would love to buy a chimney from your website !! When will it be available ? Cheers

[@randynelson9773]

What kind of charcoal? Didn’t let it burn down first lol

[@Sinhueso30]

How many hours did you cook, the pork belly!!! Thanks

[@fread51]

Have you ever tried to do a smoked pastrami roast ?

[@jernigan007]

LOL "no snake in your boot" seasoning

[@gongsu]

When I visit Texas next month I’m eating all the bbq I can.

[@MrPanthers23]

Man, I love that truff hot sauce. Delicious.

[@docdoc8556]

im wondering could you add some lard to a pan and get some smoked pork tallow to make it even juicier?

[@rchuyck]

Excellent video. Always been a bit spooked about pork belly due to the fat content, yours looked great. Need to see what Costco has this weekend, on the smoker for Memorial Day weekend! The hot sauce you used is excellent, have a bottle in the fridge. Thanks!

[@flatlandkid]

The Costco near me always has great pork bellies, I've cooked a bunch of them. Don't let the fat spook you, they really are a super forgiving (and delicious) cut

[@xItsDope24]

Some grilled wings next? 🍗

[@jacksonmatthew1989]

How long of a rest?