Pork Belly Smoked Like Texas Brisket Butcher Paper How-To BBQ Champion Harry Soo SlapYoDaddyBBQ.com

[@Forevertrue]

Great video again Harry. Never over complicated never under simplified. A gem in every video. Thanks for this Harry!

[@SlapYoDaddyBBQ]

Thanks for watching. Happy 4th! Hope you get to see some awesome fireworks tonight.

[@jlistetson]

[3 years later from my original post] I still use this recipe. Only thing i do slightly different is cook it in quarters when it comes to a full pork belly considering my serving size for me and consistency in size throughout the cut. Thank you Harry for being one of the GOATs of BBQ!

[@SlapYoDaddyBBQ]

Thank you so much for your kind words. I'm humbled and I appreciate you for spreading BBQ love!

[@SmokedReb]

Harry, I think every American needs to see this video. Lets spread that BBQ love!!!

[@SlapYoDaddyBBQ]

Let's do it!

[@jimhlee]

As a brisket point lover, I found this a few years ago by looking for a less expensive option and seeing the whole belly slab at Costco. Much easier to cook, without having to do so much trimming and the meat to fat ratio is perfect. Glad you discovered it too

[@SlapYoDaddyBBQ]

Yes, and I had to find it in Paris no less! Thanks for watching

[@eltonsbbq-pit]

Gonna try this one soon! Cheers Harry!

[@SmokingDadBBQ]

Awesome job Harry. Thanks for sharing

[@SlapYoDaddyBBQ]

Thanks for watching!

[@ozzshark7]

I smoked a pork belly today at work and it was amazing! It was better than expected! Thanks for sharing this video!

[@SlapYoDaddyBBQ]

Awesome!

[@ozzshark7]

@@SlapYoDaddyBBQ I took a few slices this morning and made a breakfast sandwich. With egg, cheese, jalapeno spread, tomato and onions on a croissant! It was flippin amazing! Thanks again!

[@kingrook8039]

Very very awesome. Finding inspiration all the way from Paris. Happy 4th Harry. 👍👍👍

[@SlapYoDaddyBBQ]

Happy 4th! Hope your BBQ came out good!

[@kingrook8039]

@@SlapYoDaddyBBQ yes it did. Made hotdogs for the kids. My linquisa burgers, steaktips and grilled asparagus. With some other sides guest brought.

[@bigbadwolfsthreelittlepigs3805]

Been doing this for years. Its so good. I use my rib rub without sugar. Definetly good grub!

[@SlapYoDaddyBBQ]

Awesome! Super delish eating

[@DerickZ28]

Finally! The one I've been waiting for. Thanks Harry! Awesome stuff as usual.

[@SlapYoDaddyBBQ]

Thanks and Happy 4th!

[@scottyparsonas6018]

Thank you Harry Soo! I love your videos, I'm making belly like a brisket today to share the BBQ love. Keep the awesome videos coming.

[@SlapYoDaddyBBQ]

Rock on Scotty!

[@davidhouse1693]

Very cool I’ll be giving this one a try for sure. Also like that Texas Tech shirt Harry. “WRECK’M”

[@SlapYoDaddyBBQ]

Guns Up!

[@pauls1357]

Thanks Harry!! Another step by step recipe to BBQ greatness!

[@SlapYoDaddyBBQ]

Thanks for watching this fun recipe to cook that takes the Texas brisket idea to a pig belly!

[@CentralTexasGrilling]

That looks excellent Harry. I love cooking Pork Belly.

[@SlapYoDaddyBBQ]

Thanks James. Happy 4th to you and your family. Whacha cooking today?

[@gregcym]

It’s very common in Europe that we cook (usually roast) the whole pork belly like this. In the UK, we would then put what you finished with there under the grill for 30-45 mins so that the top fat layer is crispy (like extreme bacon!) and you retain the flavour and moisture underneath. Great video!

[@SlapYoDaddyBBQ]

Yup, all good eating!

[@kevinbaeyens7753]

Correct and the grilled pieces on a nice bun with honey mustard sauce

[@HanksBackyardBBQ]

Great as always man!! Texas bbq is desired all over the nation.

[@SlapYoDaddyBBQ]

Guns Up from Texas Tech alumni!

[@DanielAguilar-mp2st]

Thank you so much for ALL of your tips and tricks. You have upped my BBQ game. What do you think about using tiger sauce as a schmear? Or it wouldn’t matter?

[@SlapYoDaddyBBQ]

Happy to be part of your barbecue journey Daniel. Yes, you can use Tiger Sauce to schmear. Thanks for stopping by.

[@djbone604]

Thanks for a new idea! Quick question...what was the final pull temp? Wrapped @ 165 (like a stall) & you mentioned it was about a 3 hr cook. 👍🇨🇦

[@SlapYoDaddyBBQ]

190 to 198F final temps

[@Nastiusprime]

I did this cook for pool party Fourth of July weekend. It turned out awesome and everyone raved about it. Not a single piece leftover. I would probably crisp up the fat cap next time but I'm adding this to my cooks. Thanks for sharing!

[@SlapYoDaddyBBQ]

Happy to help

[@kiddck8]

Was already a fan of your videos Harry but the Tech shirt sealed the deal for me. Guns up from Lubbock

[@SlapYoDaddyBBQ]

Guns Up fellow Red Raider! I got my first taste of Texas brisket while at TTU in the early 80's

[@irlrsk8]

Saw this on the Paris video... Been thinking of trying it too. Thank you for the nudge to get after it Harry! Will let you know how mine comes out.

[@SlapYoDaddyBBQ]

Good luck! It's an easy recipe and consistent results.

[@ThePoreek]

I was at Melt last week and the pork belly was delicious. Their rub has a hefty dose of coriander which added a nice dimension. Thanks for sharing this recipe!

[@SlapYoDaddyBBQ]

Vacationing in Paris? Glad you had a chance to dine at Melt

[@ThePoreek]

@@SlapYoDaddyBBQ Yes, vacationing and trying to endure the heat wave. We also had reservations at Beast but they were closed despite reservation confirmations on the day-of.

[@briangleason5597]

My whole family are Harry Fans, I cannot tell you how grateful to you i am. I hope one day you get you're own BBQ show. I am told by my family, dam where did you learn how to cook this way. I smile and say Harry's BBQ channel. I hope you are having a good 4 th of July. You are my hero no joke. God Bless. Quick question, sorry. Is the mustard for flavor, or so spices stick better?

[@SlapYoDaddyBBQ]

Thanks Brian for your support and kind words. Glad to hear you are a BBQ hero in your family. Keep spreading BBQ love as that's the reason I posted these videos. The mustard is just to help the seasoning to stick to the meat.

[@myderf]

Amazing. Will dfinitely try this

[@SlapYoDaddyBBQ]

Give it go Fred!

[@jones18269]

Nice recepie, I have to try this. Greetings from Germany.

[@SlapYoDaddyBBQ]

Greetings back at you in Germany! Love your beautiful country. I spent time on layover there while working for Singapore Airlines.

[@acjunior1]

I love your style, Harry!!! Keep up the good work 👍🏾

[@SlapYoDaddyBBQ]

Thank you! Will do!

[@winndell]

I had never heard of a pork brisket till I saw one at my local grocery store, I bought it since it was cheap and interesting. I will try this out this weekend....

[@SlapYoDaddyBBQ]

Hope you enjoy

[@KaoV1983]

Got some pork belly in the freezer that I just pulled out. Thanks Harry!

[@SlapYoDaddyBBQ]

Soak in water and it should be thawed in 4 hours. Season and smoke. Enjoy!

[@chris.fitzgerald]

Another great video. Thank you for all your knowledge and encouragement you share. Thanks to you, T-Roy, Justin, Aim'em and Claim'em, and bunch of others, you have given me the courage to make BBQ, even here at the Jersey Shore. Cheers and Happy Fourth Harry...time to go wrap my ribs on the WSM. Cheers from the Jersey Shore.

[@SlapYoDaddyBBQ]

Happy 4th and wishing you a great BBQ food and love day to Jersey Shore!

[@pardrmr]

Blacks BBQ in Tx features this time to time...Its amazing

[@SlapYoDaddyBBQ]

Yes, Kent Black and Barrett Black are good friends of mine. kzbin.info/www/bejne/gGPdfpagjbRkbsU

[@eastwindfarms3671]

I did my 1st Belly like that on the Weber 22 last week, was great! Thanks for sharing!

[@SlapYoDaddyBBQ]

super good eating

[@blackackcl]

Amazing! Looks a lot like a brisket! Very cool idea. And of course Harry always pushing the envelope with his videos and cooks. Awesome!

[@SlapYoDaddyBBQ]

I fail so you don't have to. Sometimes it work too! :-)

[@midnightrider1367]

Looks awesome Harry! As always, the things you cook look delicious!

[@SlapYoDaddyBBQ]

Thanks and Happy 4th!

[@midnightrider1367]

Harry Soo Happy 4th of July to you as well Harry!

[@Mike_Hoellwarth]

I've only cooked pork belly a few times but the first couple times I did it just like brisket and came out incredible. Made 6 racks of ribs and got a portion of belly just because it was on sale and it was the party favorite.

[@SlapYoDaddyBBQ]

Super delish way to surprise guests too!

[@jlistetson]

Fingers crossed that my butcher has this cut! Definitely going to try this

[@bigpapa4roo]

I am totally trying this! Great idea

[@SlapYoDaddyBBQ]

Give it a go and let me know if you have questions! :-)

[@RichsRiverSmokersWestVirginia]

Very interesting way to cook a pork belly! Might have to try this myself! Great video Harry!

[@SlapYoDaddyBBQ]

Easy peasy so give it a go

[@williampuckett2729]

Smoking a pork belly today with Peach wood and the seasoning blend you make along with the Accent in it. Will be delicious I'm sure

[@SlapYoDaddyBBQ]

You go William! Peach wood, per Patty from the Woodshed is delicious on pork.

[@williampuckett2729]

@@SlapYoDaddyBBQ yes sir! Your teaching, and your guest's teachings were learned well.

[@tomstestkitchen]

I did the very same thing recently, different rub, and it came out fantastic. It was like having a giant boneless pork rib!

[@SlapYoDaddyBBQ]

Thanks Tom! Super delish eating. Seeya at the next Collab!

[@terrigremillion8331]

Harry Soo, I am enjoying your videos so much. Your flavors are some I've never tried. The celery seed is something I only just started using, but boy have I been missing out! Such a great flavor! Please keep up the great videos! I am a Slap Yo Daddy fan!

[@SlapYoDaddyBBQ]

Glad you like them Terri! If you like fish, I have a Whole Pit-Roasted Fish coming soon!

[@terrigremillion8331]

@@SlapYoDaddyBBQ Yum! I love fish!

[@jmichel70]

Thank you,

[@SlapYoDaddyBBQ]

My pleasure!

[@Lumencraft-]

Harry do you notice a difference in the smoke flavor (or taste in general) when you use the pellet grill vs the charcoal over wood chunks?

[@dezal06]

As an owner of a drum, weber, green egg, and a pellet grill, I can tell you that there is no comparision to charcoal+chunks vs pellet grill. U get a little smoke but its no where near the same

[@SlapYoDaddyBBQ]

Yes, that's a 3-hour debate and Jerry Springer fist fight! :-)

[@SlapYoDaddyBBQ]

Yes, that's a 3-hour debate and Jerry Springer fist fight! :-) Doug Scheiding won the Houston world championship with a GMG pellet cooker and my chicken rub. He beat 400 of the best teams to first place overall www.slapyodaddybbq.com/2016/05/2016-houston-worlds-championship-bar-b-que-contest/

[@MalcamPrasad]

Hi Harry. This was amazing. Btw do I detect either a singlish or manglish accent? This recipe was so simple. I can’t wait to try it.

[@SlapYoDaddyBBQ]

Yes 40 years ago I moved from Singapore to go to Texas Tech. See my LinkedIn in Description

[@johncheng8677]

Have yet to be disappointed with your guides Harry. just made it today and it came out great.

[@SlapYoDaddyBBQ]

Happy to hear John! Please see my latest watermelon grill! :-) kzbin.info/www/bejne/r52WYZaYg7ymf8U

[@RynoAM]

This is perfect timing! I’m going to smoke a pork belly tomorrow for some family members! Hopefully it comes out as good as yours!

[@SlapYoDaddyBBQ]

Just be sure to get a nice crust before you wrap and cook until probe temper, about 195F to 198F

[@youtubemarty]

Would you do anything different with this recipe and approach? 😊 thanks

[@SlapYoDaddyBBQ]

Sure there are many variations of how to cook a pork belly. This is just one way. Cook the way you like and like the way you cook!

[@youtubemarty]

@@SlapYoDaddyBBQ I forget cooking especially in a smoker or grill is an adventure! Gracias señor Soo

[@jintheak]

Gonna try this tomorrow!

[@SlapYoDaddyBBQ]

Good luck Jason. Let me know how it came out.

[@jintheak]

@Harry Soo it was so dang good!!! Thanks for the inspiration!!!!

[@luv2smoke928]

Awesome video thanks. Did this belly have skin removed. Would I get good crackling if I left the skin on and would it make any difference if I wrapped in foil instead of paper

[@SlapYoDaddyBBQ]

If you want skin, you need to broil to get it crispy. This version is without skin. Whether paper or foil is a 3-hour argument. I use paper when I don't use a mop and foil when I use a liquid mop

[@victorbenner539]

I have really been looking forward to you having enough time to make this video. Thank you so very much. I'm going to try this either this weekend or the next. 👍🐷🍻

[@SlapYoDaddyBBQ]

Thanks for watching. Let me know if you have questions.

[@victorbenner539]

@@SlapYoDaddyBBQ I appreciate that. I'm sure I will have plenty of questions after I give it a try. After all, I find it's in the " doing " that we discover the questions to ask. So I will. I'm very busy for the next many months ( example we are looking at probably the best coho salmon runs in the last 20 or so years on the Columbia river and I intend to fill my freezer this fall. ) But I would like to attend one of your cooking classes someday. How do I find out how to see class dates,etc. ? Anyway, I appreciate the great work you do. If I get to attend one of your cooking classes I would probably bring a salmon or two just to see what you would do with it. I have watched you and T Roy and Justin and your pantry raid meals have been wonderful. Thanks.

[@SlapYoDaddyBBQ]

@@victorbenner539 If you invite me to the salmon run then maybe I can cook some BBQ with you. We can do a salmon collab!

[@victorbenner539]

@@SlapYoDaddyBBQ,that's a great idea. The current problem is I still haven't built my houe,let me explain. I live in South West Washington state on the Cowlitz river,just down stream from the to Toutle river. If you remember the film footage when MT Saint Helens blew and you saw the flooded river ? Yup that's what I live next to. Only a 8 minute walk to the river and I'm fishing. Anyway I have 10 acres and a barn but currently no house. I live on my property in a nice 5th wheel trailer but not much space for guests. But maybe I could figure out something. The peak of the season will be September and October. If you think you will be available sometime during that period maybe we could get you into some fish. And I should add I do have a jet propelled sled so we can go both down and up river through the shallow whitewater. I know it's almost like cheating being to chase the fish that easily. So think about it, if we can figure out a plan that would be great. I believe you would be very impressed with my smoked salmon, hmmmmmm. I got to get to bed,I'm doing my first pulled pork on my new offset tomorrow, latter.

[@BBQiT]

Harry!! I have to test this out soon!!! Friggin awesome man, keep up the jamming work!!!!!!!!!

[@SlapYoDaddyBBQ]

Wait till you see my watermelon grill coming soon!

[@dwaynewladyka577]

That is a winning looking pork belly, right there. So tender and juicy. Hope your 4th of July was excellent, Harry. Canada Day (Canada's 152nd birthday, was on July 1). Cheers!

[@SlapYoDaddyBBQ]

Cheers Dwayne. Happy Canada Independence Day

[@knightsofazeroth]

Great video Harry!!! Would you be able to roll the pork belly spice it and make a porchetta with it?

[@SlapYoDaddyBBQ]

Sure. Please see my Porchetta videos

[@Jim_Curtis]

Hey Harry, great video! Two quick questions for you: 1) What does celery seed do for flavor in your rubs? 2) Did you go to Texas Tech? I went to IU Bloomington and love Bob Knight!

[@SlapYoDaddyBBQ]

Hey Jim, the finely ground celery seed lends a unique flavor note that makes my brisket taste special. Special enough to win 1st place USA KCBS Ranchers Reserve national cup. So apparently judges also like it. It also helps with the smoke ring formation. Now, it's your secret now to keep between you and me. If you're a science nerd like me, you can learn more about ground celery in this video kzbin.info/www/bejne/fWHVeX6jYq96qck I attended Texas tech 83 to 86. Guns Up!

[@cayenneman08]

I have seen several people smoke bellies now and done in different ways. Malcolm Reed smoked one and it he pulled it like pork shoulder. Big long succulent strands of tender pork. Then I see how you have done it with slices. So I have a couple questions...1. How fatty were the slices you did in the video? Some of the bellies I get to make cracklins are quite fatty so I wonder when doing it sliced how well it renders and if its gonna be super fatty. 2. Was the belly in the video tender enough to pull or would you have had to take it to a higher internal temp to get it tender enough to pull? I saw one video where a guy did a belly and he was having a tough time slicing because it was so tender. Thanks Harry!

[@SlapYoDaddyBBQ]

Pick bellies with more meat versus fat

[@SlapYoDaddyBBQ]

If you do them just right you can cut them but if overdone they fall apart. You can cut them first and cook some more until they reach the tenderness you want.

[@chrismatulka4042]

this is what I do with pork belly just never gave it a name lol all the way over in Australia mate. crackin video

[@SlapYoDaddyBBQ]

Thanks mate. I just got back from Brew n Que in Perth. You have a beautiful country!

[@SlapYoDaddyBBQ]

Fair dimkum mate! Just returned from Perth for the Brew N Que. You have beautiful Sheilas and a gorgeous country. Cheers! :-)

[@chrismatulka4042]

Harry Soo mate we are eating ribs and pork brisket right now glad to see you got the chance to see Oz if your here again give us a holler we are in south australia but I'm from darwin lol

[@CosmicStargoat]

I smoked a rack of spare ribs for the 4th. What was special about these is that they were extra thick because they left part of the pork belly on. I didn't separate or trim it off. The rack took a little longer to smoke, but it was really worth it. All that pork belly fat really made the ribs succulent and quite tender. Best ribs ever. I used the 3-2-1 method and they turned out perfect.

[@SlapYoDaddyBBQ]

Perfect!

[@terryhatcher6042]

I will try this

[@SlapYoDaddyBBQ]

Good luck and let me know if you have questions.

[@tomsbackwoodsbbq]

Great video! Thanks for sharing!

[@SlapYoDaddyBBQ]

Thanks for watching

[@nicks.12]

Got some pork belly burnt ends cooking with a brisket as I type this. Thankfully I only used half of the belly, I'll give this a go this weekend with the rest.

[@briangleason5597]

To taste you're burnt ends. Burnt ends are my absolute favorite. Have a happy 4 th of july

[@nicks.12]

@@briangleason5597 thank you Brian, everything turned out great. Happy independence day 😀

[@SlapYoDaddyBBQ]

It's gonna be good. Happy 4th

[@SlapYoDaddyBBQ]

Happy 4th!

[@ImACarbonCopy]

Harry that pork belly looks Simply Amazing

[@SlapYoDaddyBBQ]

Thanks! It was super delish! Give it a go and let me know if you have questions

[@jimmyhiggins3067]

Great video Harry, is it possible to get a darker bark on the pork belly without drying it out. I’m definitely going to try this Regardless thanks again

[@SlapYoDaddyBBQ]

Yes, use hickory, cherry, or pecan to get a darker crust. Oak is a little light

[@armancha23]

ohh that looks awesome, Will do next week!

[@SlapYoDaddyBBQ]

Give it a go and let me know if you have questions!

[@armancha23]

@@SlapYoDaddyBBQ It will be only in the oven, I was very successful at placing brisket on oven rack instead of pit and maintaining it the same, then wrapping it and cooking for 2.5 hrs after. Ill treat this similar?

[@SlapYoDaddyBBQ]

@@armancha23 Yes, if cooking in the oven, you can add 2 tablespoons of liquid smoke some beef broth and inject the brisket with it. It will help give some smoke flavor

[@SlapYoDaddyBBQ]

@@armancha23 sorry I was not paying attention as you were asking about belly in the oven. Yes, you can do that. Just spray with some liquid smoke to get a nice flavor.

[@WhiteThunderBBQ]

Think I have to do this

[@SlapYoDaddyBBQ]

Give it a go and let me know if you have questions

[@TheKingshou]

Best one.. i will try it

[@SlapYoDaddyBBQ]

Super easy and delish!

[@TheKingshou]

Harry Soo time to try it... but i try with pork belly ribs. Hohoho....... hope it will be amazing.

[@harsoo]

@@TheKingshou sounds delish

[@osmandius]

@harry - great video. Are you still cooking on the WSM?

[@SlapYoDaddyBBQ]

Yes, I have 22 smokers and grills and the WSM is always used in my classes. I'm getting old and lazy now so I use my pellet cookers more for videos so I can focus on the recipe instead of fire management.

[@uberquellen]

What a great idea. Thanks.

[@JonahBear19]

I’m going to try it! Can you show us how to cook Hawaiian style pulled pork?

[@SlapYoDaddyBBQ]

Sure thing. My Hawaiian Grandma recipe for Kalua pork is coming soon. So is homemade Spam.

[@JonahBear19]

Thanks Harry, love the channel!

[@AussieAngeS]

How wonderful, that pork belly is succulent 😍

[@SlapYoDaddyBBQ]

Good eating and easy to make also! Thanks for stopping by.

[@joeymerrell8585]

Harry! You've never had a pork belly sammich? Its awesome

[@SlapYoDaddyBBQ]

I like a moo-oink sandwich which is chopped pig belly and chopped brisket on Texas toast! Delish!

[@joeymerrell8585]

@@SlapYoDaddyBBQ everything is better on Texas toast!

[@jenniferw8963]

Heh clever! I want to go to Paris!

[@SlapYoDaddyBBQ]

Best way to get a vaca and some Texas BBQ! Paris The Beast - kzbin.info/www/bejne/pYi8oGmifM13frc Paris Melt - kzbin.info/www/bejne/gImYmJmmbJuBbrM

[@mickzen2426]

Hi Harry love your videos so so good. Question your products do you deliver to Australia?

[@SlapYoDaddyBBQ]

Yes I think a store in Sydney stocks our products. I think Fred is the guys name. Check your Sydney Google for BBQ supply stores

[@chrisg2739]

Did I just witness Harry soo cooking on a pellet smoker? Holy moly!

[@DerickZ28]

I thought the same thing! I cook on a pellet smoker so I feel included and loved now ^_^ LOL

[@chrisg2739]

stonecoldtrk I love all BBQ no matter what it is cooked on

[@8Jhartzell]

Chris G except gas grills. Yuck.

[@chrisg2739]

8Jhartzell I have a very well seasoned and very old Weber gas grill that’s makes good grilling but not smoking hehe.

[@SlapYoDaddyBBQ]

Yes, I have about 10 pits and for pellet cookers I love my GMG

[@cabulous36]

Awesome looking pellet grill. I like the amount of cooking space. What went into your decision to get that particular model versus its competitors like traeger, Yoder, etc? Thanks for all your awesome videos!

[@SlapYoDaddyBBQ]

I loved my 10-year of Daniel Boone so I got the Jim Bowie as I need more cooking space. Watch for my unboxing and calibration video coming soon. In the hands of a skilled pitmaster, most of the highly rated pellet cookers will do a good job. Remember, it's the pitmaster and not the pit that truly matters! :-)

[@kylerdad123]

Soo Sifu, that was.an amazingly smoked pork belly. Thank you for sharing.. Now, I have try to smoke the pork belly instead of making red-sauced “Kau-Yuk.” One suggestion, while you are on Oahu, go to one of the major supermarkets, Times, Foodland, Don Quixote, etc., to pick-up some Hawaiian sea salt. You might find that the red-colored Alae Sea Salt gives food a great taste. Best wishes for a great vacation, and best regards, Sifu! Happy July 4th to you and the loved ones!

[@SlapYoDaddyBBQ]

yes, I have Alea and black salt. Watch for my Kalua pork and Spam homemade videos coming soon.

[@kylerdad123]

Soo Sifu: I am looking forward to seeing, and learning, from your demo video! Keep up the great work, and spirit within you! Great travels, and regards, Sifu!🧧🤙. Much Aloha! 🌅

[@dveeusrod]

Great video Harry. I’m on the fence on adding a pellet smoker to my arsenal. Could you do a review and pro/con video please?

[@SlapYoDaddyBBQ]

Pro - super easy and convenient Con - less smoke ring and bark not as dark versus wood/charcoal Sometimes a pickup truck is best. Sometimes a top-down convertible is best. Best to get all the toys before you kick the bucket! :-)

[@StormLaker]

Hey Harry- if I am in a pinch and don't have butcher paper (because my BBQ store is closed on Sundays)......is foil okay too for this? I keep a Sam's Club sized roll around just for this reason, haha. I found a duroc pork belly at my local grocery store......I am really torn between doing this or making bacon with it....but after watching this, I gotta give it a shot!

[@SlapYoDaddyBBQ]

Yes foil is fine

[@StormLaker]

@@SlapYoDaddyBBQ Awesome.....it's on my GMG Daniel Boone smoking right now:-)!

[@MrRamyourcar]

Good looking stuff harry...

[@SlapYoDaddyBBQ]

Thanks for stopping by!

[@hotrod_kris9395]

That looks good, and nice shirt!

[@SlapYoDaddyBBQ]

Guns Up!

[@victorlui5955]

Cool video! 🥩🐷🍻🍺

[@SlapYoDaddyBBQ]

Thanks Victor

[@bigbubbabbq3835]

This is exactly what we like and do at BBQ in Europe/Germany/.....especially in lower Bavaria, but x% better! Come over and feel the taste! :-) good Job! Maybe I have to start up a "bavarican-BBQ" channel :-) Thumbs up! 😎

[@SlapYoDaddyBBQ]

Would love to. Maybe do a BBQ class?

[@damags3999]

Can you do a video on why you should put your wood below your charcoal?

[@SlapYoDaddyBBQ]

Patty BBQ Woods - kzbin.info/www/bejne/oIm1ZYGneJafbLM Harry Smoking Woods - kzbin.info/www/bejne/jmm7qJagasuYesk

[@tomfaro6259]

Looks great harry. How do you stay in shape eating that great bbq

[@SlapYoDaddyBBQ]

Thanks Happy 4th to you and your family also

[@valeriodenuntiis1191]

Great video Harry were you able to get the crunchy crust that seems to be challenge for me cheers val

[@SlapYoDaddyBBQ]

This is tender pig belly like a Texas brisket. The Chinese "fiew-yoke" version has crunchy skin and I'll do that in the future as it's a different method and temps.

[@donpash46]

That looks amazing Harry I can’t wait to try it it looks pretty simple but I always like going to your website to look step-by-step what you did and by doing that everything turns out perfect were you planning on putting it on your website? Have a great day brother!

[@SlapYoDaddyBBQ]

You can do it Don!

[@jerreemonBDE500]

Hey Harry, love the video! Was the skin on or off for the pork belly you tried in Paris??

[@SlapYoDaddyBBQ]

Skin off

[@johnsmith-sv1vr]

That looks crazy good Harry! I have to try this next weekend! I'm wondering what this would taste like with your AP on one side and your chicken rub on the other with a nice coat of coarse black pepper on top. I think I'm going to try it that way.

[@GHOLT81]

Thanks Harry-what would be the rest time be for this? Do you let it drop to around 140 ish? Also, do you never trim the fat cap? Thanks.

[@SlapYoDaddyBBQ]

Cool it down below 140F if you can wait that long. I leave the skin off

[@lksmith22]

We have been smoking pork belly for years in Mississippi. Great video though.

[@SlapYoDaddyBBQ]

Pork belly rules! Thanks for stopping by

[@scaustin86]

how would you recommend reheating leftovers?

[@SlapYoDaddyBBQ]

Hey Amal, you may find this video helpful - kzbin.info/www/bejne/aXSWgXSkhJ50epY

[@backyardq1850]

Man I am speechless

[@SlapYoDaddyBBQ]

Crazy Harry and his Frankenstein experiments! Harry fails so you don't have to!

[@backyardq1850]

@@SlapYoDaddyBBQ good stuff brutha

[@tyronejackson1150]

Awesome Harry. Question can this be sliced and vaccum sealed to be frozen or keep in the fridge. Just trying to figure out the shelf life after smoking.

[@SlapYoDaddyBBQ]

sure. good for 6-9 months at -70F. reheat Sous Vide method

[@MiddletownMike]

You said the pork belly cooked for ~3 1/2 hours. About how long was it in the smoker, what type of wood did you use and what was the final temperature of the pork belly?

[@SlapYoDaddyBBQ]

3-4 hours 275F until crust sets; internal about 160F. Into 275F oven until tender (about 190 - 198F internal); about another 2 hours

[@MiddletownMike]

@@SlapYoDaddyBBQTthanks Harry, I was just curious about totally cooking time seeing how pork belly can take forever to get tender. I'm definitely going to try this.

[@lobc7819]

Harry - Thanks for the video What was the internal temp when it became *probe* tender?

[@SlapYoDaddyBBQ]

I'm guessing 190 to 198F

[@bonher69]

That looks delicious!!

[@SlapYoDaddyBBQ]

Thanks for watching

[@Bumpertrash1]

On your green mountain.. did you seal the gap on the door at the top and on the bottom? I have a Daniel boone and a lot of the smoke goes out those 2 gaps

[@SlapYoDaddyBBQ]

I had my DB for 10 years until I swapped it for the JB to get more space. Never had issues with gaps or smoke escape.

[@Bumpertrash1]

I've only had mine for a few months.. the lid handle gets brown from the smoke.. should I seal up the gaps?

[@SlapYoDaddyBBQ]

@@Bumpertrash1 Best to ask the Help Desk at GMG to see what is the fix

[@gaurd3]

Looks good

[@SlapYoDaddyBBQ]

Thanks. Easy peasy recipe that tastes delish!

[@fpineda101]

Great video, you didn't use Raid on the pork belly, right? 😁

[@SlapYoDaddyBBQ]

LOL. That's my secret ingredient. Shhhhh.. .just kidding :-)

[@Ben-xo3bj]

Where do you buy that big container of celery seed?

[@SlapYoDaddyBBQ]

My ground celery seed comes from Restaurant Depot kzbin.info/www/bejne/fWHVeX6jYq96qck

[@juanmata4979]

Great video, thanks Harry. Why did you choose butcher paper vs aluminum foil?

[@bbqnbear6435]

Butcher paper helps the meat breath better

[@juanmata4979]

@@bbqnbear6435 I get that.. and I see how it would be used on a smoker to let just a bit of smoke in... I figured in an oven it would not make much sense, I guess it would prevent it from getting mushy?

[@SlapYoDaddyBBQ]

When I don't use a mop liquid (i.e., 10 oz on brisket), I like to wrap in butcher paper since I learned how to in Texas when I attended Texas Tech. Both are good in the hands of a skilled pitmaster. It's a3-hour argument and Jerry Springer fist fight as to which is better. I won 1st place USA KCBS Ranchers Reserve brisket with foil and a mop.

[@SlapYoDaddyBBQ]

Three hour debate and Jerry Springer fist fight! :-)

[@juanmata4979]

@@SlapYoDaddyBBQ Harry Harry Harry!

[@Texas2.5]

Really interesting idea!

[@SlapYoDaddyBBQ]

Give it a go if you like as it's delicious.