I smoked a pork belly just like a brisket & this happened! + Pork Belly Burnt Ends

[@danmoore6107]

James, I've stumbled on something you (and everyone else) absolutely must try. Hasselback potatoes. They're great in the oven and even better in the Kamado. They take an hour to an hour and a half, depending on grill temp. Prep is a little intensive but well worth the effort. Recipes all over Google.

[@SmokingDadBBQ]

thanks Dan, i have been meaning to make a potato video so this might just be the excuse to get going on that

[@danmoore6107]

@@SmokingDadBBQ I would advise all you guys to buy the slicer rack. I think I paid $16 or $19 for mine on Amazon. kzbin.info/www/bejne/gHa7fGRvnJ1rp7s&ab_channel=TheCompanionGroup

[@BehindTheFoodTV]

Amazing video, James! I really love how you're developing these new methods!

[@SmokingDadBBQ]

Thanks so much!

[@BartlowsBBQ]

Killer job and looks delicious! Great way to put all those techniques into this cook!

[@SmokingDadBBQ]

thanks so much Scott

[@tombauer7330]

James, you are a master KJ hacker. Your ash drawer smoke and double slow roller ideas are game changers. Much appreciated.

[@SmokingDadBBQ]

thanks so much Tom

[@michaelrochin9309]

James, keep up the great work, you are a treasure to the Kamado community

[@SmokingDadBBQ]

Thank you kindly

[@stevenflett2228]

I have made this twice, my wife said it is the best thing I have cooked. Thanks from Cyprus for the idea and the method!

[@SmokingDadBBQ]

Great to hear! Fantastic

[@TiredDadCostume]

Man, great talk about temperature. A lot just clicked for me there

[@SmokingDadBBQ]

great to hear!

[@stkhoops]

This is one of my favorite of you videos, before you’ve even gotten to the cool. You have summed up a lot of the things you’ve learned and tips in this video that I find super helpful. Keep up the good work!

[@SmokingDadBBQ]

Glad you enjoyed it!

[@GregRocheleau]

Definitely on my list to try. Great job.

[@SmokingDadBBQ]

Hope you enjoy

[@FOGOcharcoal]

Great stuff James, we love this!

[@SmokingDadBBQ]

Thanks. I think you’re one of the few other people to create this after Harrys video and I can see what you’re on about. Very good

[@tomm9493]

Love the shirt!!

[@SmokingDadBBQ]

thanks

[@tmerton82]

Been watching your videos while on a business trip in Bulgaria and now that I’m back in Florida I’m throwing a pork belly on the Kamado today. I’ve been arranging my smoking wood and charcoal all wrong and just now seeing how easy it was to get the good smoke with putting the wood on the bottom. Thanks!

[@SmokingDadBBQ]

thanks Trevor

[@timothymitchell8310]

Awesome cook to consider and thank you for sharing it. What are your tips on doing this with skin on for crispy crunchy crackling or would you do the cracklin separately?

[@Quatris]

Another awesome cook James! Will definitely be giving this one a try🤤

[@SmokingDadBBQ]

Hope you enjoy

[@smokingtarheel3003]

That looks incredible James.

[@SmokingDadBBQ]

thanks so much

[@thombolin1873]

Tried this out on my first pork belly cook and it was a big hit. I’ll be doing another soon

[@SmokingDadBBQ]

Fantastic

[@Iserion13]

Awesome video. Very cool recipe and you give some great tips and tricks.

[@SmokingDadBBQ]

Glad you liked it

[@CoolJay77]

Wow! The French contribution to American BBQ. I have always been tempted to try this but never did thinking if it worked well, it would have been all over on BBQ joint menus. Thank you for the video, they look appetizing, I will jump on replicating this in the coming days. I also like your touch on the pork belly burnt ends, as most people turn them into sugar bombs. Also under my radar is to experiment with smoked pork belly Char Siu. Perhaps another video idea for you?

[@SmokingDadBBQ]

oh i like the char siu idea

[@emmgeevideo]

I’m bookmarking this video as the definitive step-by-step for double-indirect and foil boat. I’ll be trying the wood chip in the drawer technique soon. The Smoking Dad BBQ R&D Lab continues to make breakthroughs. Pretty soon it won’t be “road trip to Texas”, it will be “road trip to Canada”…

[@SmokingDadBBQ]

haha too kind, thanks so much. Yes in the spring I should do a dedicated techniques video as i have been explaining more across several but i did spend more time on this one to really explain why i think it works so well

[@PatrickStrodel]

Thanks for another great video. I will definitely try this.

[@SmokingDadBBQ]

Hope you enjoy

[@mkaz411]

Awesome cook! Did some ribs on the Big Joe III using your double indirect method last weekend, and the wife said they were the best to date. And I've done some great ribs on my Lonestar Grillz offset and might be selling it if my cooks are as consistent as the rib cook was. And the Kamado is easier to use than the offset.

[@SmokingDadBBQ]

awesome, thanks

[@RumandCook]

Good stuff... looks like a tasty treat! I don't know many who have met a burnt end they didn't like hah.😆🍻

[@SmokingDadBBQ]

You got that right!

[@darrenhaken]

Could you post the recipe in the notes for the video when you do them? It's so hard because I have to try and follow the whole video and write it all down. For example, it was hard to pick out how long the whole cook will take. I'm going a pork belly this weekend and just trying to make sure I leave enough time.

[@brad4527]

Hi James, Good show! I'm going to have to goto my Costco and pick up a pork belly for next Sunday, for Sunday fun day and football ! I know I've talked to you about Chuds recently and I couldn't agree with you more, I'm think it would blow away a standing ribe roast away with his recipe!! Cheers Friend, Brad.

[@SmokingDadBBQ]

Thanks Brad, you're in luck (come thursday when it comes out lol).... just did a smoked prime rib roast with herbs for smoke

[@DioBrando-iy3ep]

Hey James, I have the classic 2 so I don't have extra level for my FCR. Would taking out the center piece of the SloRoller and just placing the lid on top of it work? Love the videos.

[@homerscousin]

+1 I’d love to get some recommendations for a classic 2. Also, how are folks cleaning the sloroller.

[@ChefDerek]

@@homerscousin silver scrubby and hot water

[@homerscousin]

@@ChefDerek Doesn't that scratch the surface?

[@ChefDerek]

@@homerscousin it does.. And for a while i had the... Its my baby i dont want anything bad to happen to it... But then I had to come to grips with the fact that it's the inside of a grill.. And if you use it a lot it's not gonna look brand new.

[@SmokingDadBBQ]

on the classic 1/2 install the deflectors in the low position and use a pizza stone on the x rack to make a double indirect or if you have the sloroller put a few spacers on the sloroller to the stones if setting on top so that there is an air gap. for cleaning i find prevention (drip pans help a ton - SmokeWare (10”/12”14”) drip pans (Save 5% code: SDBBQ) - bit.ly/SmokewarePans) is what i use and they just gave me a discount code to pass on helps a lot, as does turning the heat up to 400f after a cook to burn off anything the pan missed so that its ready to go next time

[@ComparisonCooking]

Oh mannnnnnn, I have to try this!

[@SmokingDadBBQ]

so good. please do

[@edgarsmith1498]

James, good video, thanks. I have a Big Joe series II. Recently added a sloe roller which comes with different accessory rack, ie no divide and conquer ability with sloe roller in. Can I cook pork belly like this just with sloe roller, and what suggestions method, temp etc would you suggest?

[@TkeKnightshift]

Interesting concept

[@SmokingDadBBQ]

thanks

[@bikingvikingstudios]

Great video, but I notice how much bigger the diameter of the deflector plates are relative to the top of the slow roller. Aren't you afraid they will interfere with the airflow pattern of the slow roller. Would a smaller diameter dish like a pizza stone be less interfering - provided the meat can fit?

[@SmokingDadBBQ]

i dont have the equipment to measure but if you feel the airflow coming out from the sloroller or even look at KJs own 3d animation of how the airflow moves it suggest it goes pretty much sideways and then up so i dont think its causing too much trouble

[@barrypearson8262]

Wow look amazing. Just purchased a pork belly and ordered my lawry's to arrive tomorrow . Does total cook time depend on the size of the pork belly and target temp once you have done the 2 hour smoke or do you reduce the smoke time aswell if the meat is smaller than that in the VT?

[@SmokingDadBBQ]

thanks and enjoy, yes the size will adjust the time up or down depending on the weight of the meat you got

[@chaddoyle6911]

I noticed you’ve been using the ash drawer for smoking wood in a couple videos which confirms that’s lit coals do get into the tray. So here’s my dilemma so to speak. I do organic gardening in the space behind my grilling station and the ash/bio-char is an amazing component of a compost system and this started me thinking about the safety of doing that. Do you have some recommendations for safety in general but also specifically how to safely use the ash in my compost.

[@SmokingDadBBQ]

i have a head to head coming out comparing the ash drawer to the smoking wood placement

[@1airborne82]

I had an idea about stuffing a brisket with your favorite dressing for a turkey brisket Thanksgiving I saw a video on a stuffed brisket and I thought Thanksgiving dressing stuffed in a brisket would be great on Thanksgiving Day

[@SmokingDadBBQ]

Interesting! never thought about doing that

[@fearsomemumbler9946]

The grill extender hits the top of my dome when I tried to put my grill extender on with the grill grates when they are on the top layer of the divide and conquer rack when using the slow roller. It prevents me from closing the dome, I'm using a classic 3. Are you doing something different to allow you to close your dome? or am I just unlucky with my tolerances?

[@SmokingDadBBQ]

you might need to shift your fire box. its tight but i can close both mine

[@kevincleaver6713]

James, will the grill extender work ok with the slo-roller on the classic 2 please?

[@SmokingDadBBQ]

no sorry it won't, you need the 4" extra headroom on the series 3 to pull that off ... i would use deflectors, pizza stone, stock grid height to pull this off on a classic 1/2

[@kevincleaver6713]

@@SmokingDadBBQ thanks James

[@ChefDerek]

Thank you for not squeezing all the juices out! Shit makes me 😵‍💫

[@SmokingDadBBQ]

😂

[@leehudson3446]

4 hours 😱👍👍👍👍

[@SmokingDadBBQ]

100%

[@francisco.lizarraga]

Just used that meater discount code 😁

[@SmokingDadBBQ]

congrats

[@evanpainter3482]

😎

[@SmokingDadBBQ]

Cheers

[@craigflatley7370]

👍

[@SmokingDadBBQ]

cheers

[@BeeRich33]

Why are you burying your smoke wood?

[@spqrvidi]

Hi James, Can I come back for seconds please? In UK when we buy pork belly it still has the skin on it, you can see the nipples usually :-( The skin when cooked goes crispy which we call crackling. I see you mention the FatCap, but is that because you have the skin removed, or is FatCap a generic term for the opposite of the meat side? When you split the meat, 11:21 secs, it all looks soft, no skin visible. Still dribbling, want to start cooking Thanks, and regards

[@SmokingDadBBQ]

thanks so much, this one is sold with the skin already removed

[@spqrvidi]

@@SmokingDadBBQ Thanks James. I will remove it then and make pork scratchings out of skn (Deep fried, skin, 10,000 calories a bite!!!) Wrap up warm for the winter. Regards

[@brendanpowers1041]

How else would you smoke a pork belly?

[@SmokingDadBBQ]

you can make pulled pork with it, burnt ends, make homemade bacon with it, do a Bon-mi style or Cuban style sandwich and or something like what we did today. very versatile cut

[@leonardcianciotto547]

Was that skin on?

[@SmokingDadBBQ]

good question, no skin

[@DraftLogic]

I love pork belly, and i love smoking, but i never was fond of this "brisket style". I feel like the smoke penetration is really lacking. Just my opinion, obviously, but i find the pork belly burnt ends far superior for taste and texture.

[@RyanSmith-on2wu]

Want to try this method. However what would you suggest in terms of adaptations for skin on pork belly? I could cut it off, but I don't want to waste it :)

[@danny19201]

Have a big joe 2 with no slo roller. How would you get double indirect method with that? Maybe use a 2nd deflector set?

[@SmokingDadBBQ]

yes absolutely, use a pizza stone

[@tristanwarburton3032]

Brilliant video James. I’ve been cooking on a classic series 1 for over a year now and just ordered by BIG JOE with all the accessories. Can wait to run the double indirect method and I think this will be my first cook. Cant wait!

[@SmokingDadBBQ]

Hope you're enjoying your Big Joe!

[@spqrvidi]

Hi James, great video as usual, and expected :-) Appreciate the summary at the end, six hours cooking including two hours rest and the temps all the way through, even I am in with a chance of making something edible. Off to the butchers in the morning. Thanks again

[@SmokingDadBBQ]

hope you enjoy

[@dylewsky]

Did you remove the skin on the pork belly before brining it? Thanks.

[@SmokingDadBBQ]

sadly costco didn't give me the choice, it came like this

[@jamesvyork]

Thanks but this sounds complicated

[@SmokingDadBBQ]

You can simply it to a pork belly, salt pepper and garlic rub. Smoke like a brisket and enjoy

[@AntsBBQCookout]

I first saw this on Harry Soos channel too. Love his content! With brisket prices going crazy these days I'm gonna give this a try 😀

[@SmokingDadBBQ]

Hope you enjoy, it is insane whats going on with beef costs

[@NoskosBBQ]

The guys at Melt in Paris deserve all the credits for this recipe. Had it there and it’s out of this world. Made it myself a few times but never manage to get the same crusty bark they have 😁

[@SmokingDadBBQ]

they are bbq geniuses for sure

[@herb7877]

Trying it tomorrow...

[@SmokingDadBBQ]

good luck!

[@herb7877]

@@SmokingDadBBQ I did it but the fat cap didn’t render enough. It was still about 3/4” thick and blubbery. Only cooked half though. Going to try again in a couple of days but this time trim the cap way down. Cooking time and temps were darn close to yours though. I use a KJr. Like brisket, the fist few are not always correct. Hate to tell you how many of them it took me

[@dougschuster1079]

Was the skin on?

[@SmokingDadBBQ]

No Costco sells it without

[@dougschuster1079]

@@SmokingDadBBQ thanks, I removed the skin before smoking it. Came out good!

[@leehudson3446]

I have half a pork belly what would be my cooking times on that please you only put on for the first two hours for the foil boat then didn't say how long to carry on cooking it for plz let us no plz

[@SmokingDadBBQ]

It was 2 more hours

[@leehudson3446]

Smoking Dad BBQ how big is your drip tray on your classic 👍

[@SmokingDadBBQ]

@@leehudson3446 the classic can fit the 12 and the 14. I use the bigger one. Now have a save 5% code with them btw (SDBBQ) bit.ly/SmokewarePans

[@leehudson3446]

Smoking Dad BBQ thanks

[@tanm2402]

Awesome cook. What method did you use for it to rest ? In foil ? In a cooler ?? Also would you use this boat method to cook à Montréal smoked meat ? Thanks, Martin from Montréal

[@SmokingDadBBQ]

I put the foil in a cooler. Yes absolutely, i would boat a smoked meat next time as that was the issue (overdone bottom) on my last one last year

[@blainedavenport4989]

Solid video James. WRT your Joe Jr, are you still using the Smokeware chimney vent or have you moved on since it's now under the covered grill space? If not, has it held up over the course of your prior use?

[@SmokingDadBBQ]

i got a gasket replacement under warranty and have put the cap back on as i prefer the slider and more air than the daisy wheel

[@edcoffeebean]

I've got to try this method! I've tried different techniques to get a crispy chicharron top, but I can't ever get it just right. Have you thought about keeping the skin on for a crispy cracklin?

[@SmokingDadBBQ]

wil do next time

[@dragoontwo]

What if I don't have a slo roller? If I had 2 sets of ceramic deflectors, which positions would best mimic this? A Big Joe I/II has 3 places for deflectors.

[@SmokingDadBBQ]

I would use a pizza stone or extra deflectors so that you could have two levels under your cooking grids

[@AddictOfLearning]

I wish you would have either linked to the video where you showed the method details or did a quick "this is what you do" in your video so I don't have to search where to find the video where you did this cooking method. Maybe add to the description of the video.

[@SmokingDadBBQ]

sure i can help, what didn't i show that i can help point too?

[@Birmo]

The was a great, informative vid, especially the stuff about how temperatures spike, and the traps for young players.

[@SmokingDadBBQ]

thanks!

[@fortuneworks]

Sorry but I’m a bit confused regarding the seasoning. 25% kosher salt 25% Lawerys and 50% what? Tia.

[@SmokingDadBBQ]

its 50% black pepper, 25% diamond crystal, 25% lowerys + some garlic. so half pepper half salt with some garlic added on top

[@joecoupe5841]

Hi James, love the videos. I have a classic 1 which is a little shorter than the 3 so can't set up the double indirect method the same way. Any suggestions?

[@SmokingDadBBQ]

Yes, absolutely... deflectors low with a pizza stone on the x rack in the middle and grids up top

[@charity3924]

James, how long was the cook for the brisket style pork belly? Also what temp? 275? May have missed it

[@SmokingDadBBQ]

i think it was 4hrs cook, plus 2 hrs rest at around 270-300 from memory

[@PostalBarbecue]

Yum! Those look amazing!

[@SmokingDadBBQ]

Hey, thanks so much Jabin

[@leehudson3446]

Absolutely brilliant video where can I get the rud from in the UK and wot size is your drip tray for your class 3

[@SmokingDadBBQ]

I have the SmokeWare 12 and 14. Go for the 14. Save 5% code SDBBQ - bit.ly/SmokewarePans

[@KevinAClassA]

Thank you for your time James, I appreciate it. Today I am doing the Turkey.. well I started it last evening. Stay safe

[@SmokingDadBBQ]

Hope you enjoy

[@tomroeder7348]

I recently went to Costco myself and was shocked at the price of brisket, so like you I got a pork belly instead, much cheaper. I made the whole thing into burnt ends, but next time I will give the brisket treatment you have here a go!

[@SmokingDadBBQ]

Hope you enjoy. So good

[@lukeanddadexperiment9575]

Hi James - big fan - I’m curious, how did you serve the “flat” slices?

[@SmokingDadBBQ]

we made a pork belly bon mai sandwich with them

[@AndreaShink]

James, how would you do the burnt ends of a brisket with this method?? Tia. :)

[@SmokingDadBBQ]

you would remove the point at around 160f as its easy to do at this point vs. raw

[@todmeinke4895]

We tried this over the weekend and it's very good. Loved the burnt ends, and we sliced strips of the pork belly and cut into 1" pieces and then browned on very high heat, lightly coated one side with truff's hot sauce, and served with baguette and blue cheese. heavenly flavors.

[@SmokingDadBBQ]

fantastic

[@JulianStevens122]

Great video, wish you had shown the burnt ends up close.

[@SmokingDadBBQ]

next time

[@tedlewis2240]

James fabulous cook. I’m going to be doing this tomorrow 👍

[@SmokingDadBBQ]

Hope you enjoy

[@kiki220485]

I did the exact same thing with a pork shoulder this week!!! Best pulled pork ever!!

[@SmokingDadBBQ]

fantastic

[@paulthomas3782]

I will definitely be trying this cook thanks James

[@SmokingDadBBQ]

Thanks Paul. Hope you enjoy

[@shnill]

Still waiting for my big joe! When it comes in I’m trying everything on this channel lol! Great stuff dude!

[@MrRinne91]

If I may ask where are you from and how long have you been waiting? I'm from Finland and I've been waiting for mine to come now for ten weeks tomorrow and on Friday I got told that as of now it looks like the delivery would be somewhere around week 47 when it originally should have been 6-8 weeks.

[@SmokingDadBBQ]

thanks so much, hope your wait isn't much longer

[@tonyurquhart7130]

Hi James, I just tried pork belly for the first time. Used your method with a Costco pork belly. What a great bark. However, I found the pork belly to be too fatty for my liking. Maybe I should have trimmed off some of the fat. Cheers

[@SmokingDadBBQ]

if the cut is too fatty a trim will help and or looking at your butcher as sometimes the cuts vary from 70% meat / 30% fat to some look like the opposite and are mostly fat

[@tonyurquhart7130]

@@SmokingDadBBQ I guess it is just like shopping for bacon, some is too much fat. I bought it at Costco in a cryovac package and couldn’t see much inside. I won’t give up and will try again. Cheers

[@spqrvidi]

Hi James, I don't have a slo roller, or the money to buy one at the moment. HOWEVER, I do have two heat deflectors AND a Pizza Stone. Would the Pizza Stone form a similar role to the slo roller, without the air turbulence of course, if I used it above the two hear deflectors?

[@SmokingDadBBQ]

100%, this is exactly how i would do it sans sloroller

[@spqrvidi]

@@SmokingDadBBQ Thanks VM, I feel I'm starting to understand the physics a little now with your help, until the next cook :-( Keep on doing what you do.

[@dheijnemans]

Once again you've knocked it out of the park, James. This one goes right to the top of my to Q list.

[@SmokingDadBBQ]

so so so good

[@MrLpt100]

What about the crackling?!

[@SmokingDadBBQ]

didn't have skin on this one, costco ones come trimmed

[@jwilson086]

James how do you rest the meat when you use the foil boat method? I usually wrap and rest in a cooler covered in towels, but clearly that wouldn’t work here. Sorry if I missed an explanation in another video.

[@SmokingDadBBQ]

i just add a layer of foil around the outside when done

[@jwilson086]

@@SmokingDadBBQ easy enough, thanks

[@growpod4850]

I have no idea what lowries is?

[@SmokingDadBBQ]

this is it - www.mccormick.com/lawrys/flavors/spice-blends/seasoned-salt might be able to find at a local store and or online

[@Bearjumper55]

Will the SloRoller fit in my Kamado Joe Classic i, or should I say with enough room to cook a roast or brisket?

[@SmokingDadBBQ]

you go down to a 15" grid in the classic 1/2 vs. 18 in the 3, but i have seen some folks fit a 12-15lbs brisket in

[@Bearjumper55]

@@SmokingDadBBQ good deal! Thanks!!!!

[@mitchellgeisler4577]

This is an amazing video with so many tips and tricks!!! Information Overload!! Love it all! Im starting a channel as a new griller as I've just started this year! I would love to do this as one of my first video cooks, but I wouldn't want to impose so soon after this debut without your go ahead. Additionally any tips and advice for getting going would be appreciated, your one of my biggest influences while learning!

[@SmokingDadBBQ]

this recipe deserves more eyeballs, no issue from my end with you re-creating your take on it. best of luck with the new channel... best advice i got is to just get started and you will adapt as you go

[@mitchellgeisler4577]

@@SmokingDadBBQ awesome! Thanks James!

[@Ashley1612]

Love this video, gives me some ideas, any chance of doing a video of a full start up, without the torch? So using woodies or such, im struggling to get my temps right without it taking me way over an hour and i think im doing my start up wrong and trying to rush it.

[@RumandCook]

Here is his full KJ 101 playlist that you might find helpful: kzbin.info/aero/PLnTVDT8j93jeweeQ7fSgn-1jAyyB7Xo_o The big thing is air flow. Light 1 or 2 wax squares or tumble weeds etc. after they are lit put some lump over top (don't crowd though), open bottom vent all the way, keep lid open for 10 mins, then close but keep vents open until you get close to your temp. Then start closing up. The playlist should be helpful though.

[@SmokingDadBBQ]

Thanks Jake and Hi Ashley. I would suggest the same, i have two 101 videos in there that will show you how to build stable fires in less time without the torch i often use

[@kappatvating]

The smoking the meat joke 😂

[@SmokingDadBBQ]

hehehe glad i am not the only one getting a giggle from that

[@praetorxyn]

Should be heading to Sams Club today to buy my first ever brisket. I'm excited to cook it. I am planning to use the Lawry's / Diamond blend. Were you using garlic powder or granulated garlic here, and about how much? equal parts to the salt and pepper?

[@gregthekegg817]

I did 8 parts black pepper, 3 parts lawrys, 3 parts Diamond kosher and 1 part granulated garlic. I also did the 50/50 pickle juice mustard binder beforehand. One of the best briskets I’ve done. Also did the foil boat.

[@SmokingDadBBQ]

thanks so much, if the salt and pepper equals 100% the garlic is worth 10-15% of the total volume extra

[@SmokingDadBBQ]

and its granulated

[@Bas-G]

Do you usually get those big cuts of meat at costco, or do you order somewhere?

[@brettm5419]

He says in the video it was from Costco. They usually have them when I look.

[@SmokingDadBBQ]

yes this is from costco. i often get my normal big cuts from there, and my local butcher for specialty stuff i like (flat iron, wagyu, tri tip etc)

[@jasonpreston7504]

Looks delicious!

[@SmokingDadBBQ]

so good, thanks

[@fearsomemumbler9946]

For the aid of a clueless British guy, can anyone explain what Lowery's is? And what would be the closest equivalent this side of the pond?

[@brettm5419]

You can probably make a reasonable diy version. I was just lookin at some copycat recipes and it pretty much has the stuff I'd put in a brisket rub anyway.

[@SmokingDadBBQ]

this is what i was using to recreate - www.mccormick.com/lawrys/flavors/spice-blends/seasoned-salt#wtb

[@stevemad4salmon]

You can get lowrys on amazon uk, its a seasoned salt😉

[@kevincleaver6713]

@@SmokingDadBBQ can you use the kosher salt and lowrys mix for dry brining?

[@dres-bbq3569]

I made this a couple of times turnes out great all the time

[@SmokingDadBBQ]

awesome

[@dres-bbq3569]

@@SmokingDadBBQ A guy in Holland made a video about it, Dennis aka Noskos. He went to a restaurant in New york i tought.

[@matthewrs7]

This trick you show about the little coal pieces falling and igniting the wood chips in the tray is absolutely genius. Can't believe I never thought of this! Would wood pellets work as well? The double indirect method is something I have to try. This pork belly seems like the perfect protien to try it with. If the belly is too big to fit on a classic 3, would it be better to tent the belly, or cut it in half and have 1 on the rack, 2nd on the expander and rotate halfway through cook? Final comment, I have to thank you for your information about having the heat soaked dome and the use of the grill expander to take advantage of dome heat. This weekend I finally achieved a crispy skin on my spatchcock chicken

[@brettm5419]

Good call on the chicken skin. May have to try that.

[@SmokingDadBBQ]

thanks so much.... its the little things. Good idea on the pellets, need to try that