Smoked Pork Belly | Chuds BBQ

[@apexpredator40]

I can hear Malcolm Reed with the layers of flavor 😂

[@joshymana6411]

Haha just a light coat

[@Steve007362436]

I was thinking Kosmo with the layers and layers of flavor myself.

[@brandoncassidy807]

I hear a touch a Peter Griffin.

[@chrisg9383]

Let’s get to cookin!

[@jimbopetrella]

If he said he wasn't doing that on purpose I'd say he was lying. Anyone who knows anything would say Malcolm Reed without question

[@hybris2k]

We followed your instructions more or less and it ended up being the best bbq we ever had. Thank you so much! ❤️

[@Allinoffroad]

Best bbq channel on the tubes!!!!!!!

[@alfromtx245]

I've been smoking briskets for friends and family members for a nominal fee. Just enough to cover my costs, though people usually give some kind of tip. One of my friends was asking if I knew how to smoke pork belly. I've never even tried this. Glad I found this video!

[@brentalbrecht]

Yes! Thanks for doing this. I'd love to see a video on how you clean out your smoker after a cook, do you re-season it with cooking spray? What kind of maintenance do you perform? Thanks for all the great content!

[@xXWhiteRavenXx]

New to owning a smoker and this video helped a lot love it. Can’t wait to smoke a pork belly now!

[@cjellijay]

Just received my Camp Chef woodwind 24 and THIS is the first thing, with this ridiculous recipe, I'm cooking, tomorrow. That maple spritz is amazing...and so are you

[@goldthredz]

Great video! I’ve come back to it more than once.

[@lexwaldez]

Followed your lead on a drum smoker... turned out GREAT. Thank you kind sir.

[@DP-lx1jn]

My favorite thing to smoke hands down

[@vixrobinshood]

as someone who has been a pitmaster. well done. this is the 4th video ive watched in a row

[@therev2100]

5:14 "mmhmm, mmm!" That reaction made me laugh 😄

[@rickprocure6321]

I just made this and was soooooooo good. My sauce was pinapple juice and maple syrup. I ate till I got sick, couldn't stop eating.

[@lawrencegarcia1370]

Suppleness...new favorite bbq term.

[@brianbrink1421]

Finally found a pork belly and will b trying this soon!! Great video as always.

[@thedavishkitchen]

Awesome, Im trying my first Smoked Pork belly tomorrow. Thanks for the tips.👍

[@rbagley66]

If you slice them and throw on your griddle, just for a few will give more crunch. Another great vid!!!

[@danielmiddleton8173]

Can't believe I didn't like this video when. I watched it years ago. Finally getting around to doing something with a pork belly and came to my man Chud for guidance.

[@MikeyB00o]

This will be attempted next weekend, thanx for sharing

[@Brian-nj4ci]

I’ve cooked about 5 of these I do them on a kettle low n slow , by far my favorite thing to smoke they come out so good. Little goes along way too super rich. I use dinosaur BBQ big action rub. Some oak an cherry mix. Also get those sweet roll make little sliders with some raw onion an pickle on top. So so delicious!

[@stephenboland2329]

Thanks for the crash course brotha!!!! 🙌🙏

[@potkettleblack232]

Been looking for something to smoke tomorrow, and this has made my mind up. Wish me luck, it's going to be my first ever smoke 😳😩😁

[@scottmcnaughton539]

The tip of spritzing with maple is amazing! Tried last night and this will soon be a new favourite

[@backyard_wood_cooking]

Can you share how you care for your butcher top? Do you have mold/mildew issues?

[@angale8891]

Haha first time watching him and he’s funny and knows what he’s talking about so I subscribed first time watching 👍🏽

[@YotaRanch]

I’m an hour in! Fingers crossed but it’s looking good already 👍

[@jamesputman2318]

Great video! Ever thought about doing a fire management video? Loving all of the videos so far! Keep it up!

[@Mr.Simple.Smoker]

So.much flavor. I love it

[@adamschreiber4749]

Made this yesterday and it was amazing. Thanks for the video.

[@evanward4303]

PBLT FTW!

[@suebrigerton4171]

What temperature should I be smoking the belly at?

[@blackonblacklove5484]

Hey Chud...it’s time to see some smoked bologna my friend!

[@toddn8763]

I did this the other week but put my slices of pork belly on the griddle for bit after I smoked it.

[@FargoFred]

I did the same! Gave it a great flavor. I did this a week or two ago and the bark is great but i think putting it on the griddle helps the flavor a ton once it's sliced.

[@mwhitenack]

I made one a few weeks ago but did half burnt ends and pulled the other half like a pork butt.

[@alexisfarelo]

awesome vid brother your gonna make it big!!! keep it comin!!!

[@Rush-ld2qr]

Your videos are fantastic Bradley! Love your style and creativity! Keep up the great work! & videos! 🇺🇸

[@stephenwilliams919]

It looks amazing brother

[@motodispatchphilippines8688]

Can you rest this at a cooler for a few hours as soon as you pull it out the smoker? Will it still continue cooking and possibly overcook the meat?

[@fishkillerchris]

Awesome! At what internal temp will it fall apart and be smashable for tacos?

[@CarlosOrtiz-yp8gd]

145° Farenheit or 64° Celcius, or at least thats what i do

[@rickprocure6321]

Now if bringing this to a new years party would you make the sandwiches or bring it all individually for them to make sandwiches as the night grew on?

[@brandonwong3494]

Got some Pork Belly from Costco... Thx for teaching, especially the bit about dividing the pork belly by 3

[@nilesburn1]

Pre swinger par TAY porking! I actually live on the goondocks. No kidding too. Much respect from Astoria Oregon.

[@robertprichard1171]

Can you hold a pork belly in a warm oven 150-160F like a brisket for 12 hours?

[@timothyschouten8273]

Awesome work bud keep it up

[@goldthredz]

Real Nasss !!

[@BBQbyBiggs]

That looks amazing. Love some good pork belly. Look forward to the next one!

[@Jones572]

Dope!......You killing Chud...great stuff...

[@aboucard93]

I seen millions of food videos this the first time were actually been super jealous! Like no joke

[@michaelmiller1109]

Going back through your older stuff I have missed. I think I would have ordered some of your Chud Rub, when I ordered the black pepper had it came in a bottle with blue painter's tape and hand-written sharpie "Chud Rub".

[@frankfurino7590]

Brad you are AWESOME your videos are great!!!!!

[@felixestridge8594]

Love watching your approach to teaching others about the different aspects of BBQ. How about smoking some U.S. farm-raised catfish? That makes a really good dip or served a an entree.

[@stevenhaygood3919]

Is it Better cook like a brisket or with crispy skin

[@PicklesBBQandCooking]

Awesome cook Chud, that pork belly came out great, nice and tender, perfect bark, definitely a winner! Keep on rocking it brother!

[@olafvh]

Testing it soon, just got my first big smoker.. and got some pork belly on the bone.. will wing it.. and see what comes out... thnx for your vid and info ! :)

[@noahzandy5752]

Smoking it now can’t wait

[@AntsBBQCookout]

the kettle pour with the other hand daintily hanging hand at 5:19 was so classy I almost shed a tear 😂

[@majintv24]

I was just thinking about something like this the other day since like fresh smoked bacon seems like itd be a tasty thing to try and this is the logical outcome. Seems like itd be juicier and more flavorful than bacon

[@aroldovillarreal7442]

How many pounds should I cook if I wanted to feed 20 adults? Also what temperature would you cook it at on a pellet grill?

[@9hundred67]

oh yesss!

[@peterdixon2530]

G'day chuds from Australia....just wanna say love this channel now i have a pellet smoker (I know no pure) but mate I'm doing this pork belly soon ...anyway thank u for the vids and please keep doing what you do ....peace

[@LILMANBBQ]

Gotta try this

[@tkingz44]

Thanks for this idea, I'm sure that taste as good as it looks

[@junior619]

RIP Barracuda Club!

[@2005Pilot]

Dude...You crack me up!!!! Keep making my day!!😊👍👍

[@MrLucoca4]

Fat cap up or down when you smoke this?

[@essiekoren1722]

Hi sir Bradley, I'm an aspiring barbecue master here in the Philippines, the sad thing is that there are no shops who sell offset smokers nor welders who make them. I've seen the other video of making the Offset Smoker, I just would like to know how thick is the metal you used for the cook chamber, the thickness of the metal used for the firebox and the individual measurements. And if you got any tips for me I would be happy to hear it Thank you. Forever your fan, Essie

[@xdelaxcruzx]

Essie, I just ordered an offset smoker from www.thebarrelpro.com They are the pioneer offset smoker builder in the Philippines.

[@TwoBearStudios]

OMG I have just found my new favourite BBQ channel. Going to try the pork belly tomorrow… I’ll have to get some maple syrup for the glaze.

[@butopiatoo]

nice job Chud

[@schW3De111]

Never thought about cooking pork belly this way, even though it´s so obvious! Will try soon.

[@fdwharding]

Anyone got any tips of taking a smoked pork belly round to a mates the next day? Is it possible to reheat it?

[@rubenrivasjr8877]

Awesome!! Make some barbacoa next

[@bigstevessmokemchokembbq8746]

Thx sir,very njoyable video. Question...that particularly belly did not have the thick skin correct?

[@mwhitenack]

It did not.

[@Whyy69]

Question do you just let them sit for the whole 3/4 hours on the same side or do you flip them as well?

[@KLNYC]

let me try this on Fathers day bbq day. thx

[@JavierLopez-ht7xe]

Hi Bradley! Thanks for the great video's. Could you make a video on how to smoke half chickens in a offset?

[@emwjr1977]

Awesome Bro!..im going to try it. Keep doing your thing!!!

[@jessejbueno]

Great how to. I'm smoking some pork belly tomorrow morning and I'm definitely doing that maple syrup squirt bottle trick.

[@youdontknowjakbbq4658]

NICE!! I never thought to use maple syrup for a spritz. Have you done that with a pork butt or pork ribs?

[@24kachina]

My god that looks delicious. Unctuous deliciousness. Pork loin, please.

[@jrmaurits5456]

I’m going to try that recipe! Thanks

[@sergk5346]

How much wood and charcoal do you go through?

[@adamschreiber4749]

Thank you sir. Done this a few times now. Super easy and super tasty.

[@potkettleblack232]

Being new to this, was the skin removed? I assume you can buy it with or without

[@debrecenlaptopszalon8488]

Can you tell me is fat side up or down?

[@fEkuaR]

Got excited when you posted a new video! Nice!

[@oguzman446]

Never thought about doing this, can’t wait to try it! Would it be to crazy to add it to a bowl of ramen? Also! Would you consider doing a video about fire management?

[@ChikeiYeung]

Hey gonna try this. Can you make beef jerky?

[@bryancantril2997]

What wood flavor did you use to smoke the pork belly?

[@vincentdoyle9518]

Do you keep the skin on? It looks like it’s been removed?

[@tommanning7337]

Ohhhh man, new sub here!!! Love pork belly!!!!❤️🔥🔥👍🏻

[@filibertoserna3514]

Looking good!

[@SShavanobear]

Nice!

[@tomalle5478]

Looks delicious! Could you show us how to do this on the Weber kettle? Love your work ☺️

[@lexwaldez]

Just play with your weber until you can dial in a 275 degree kettle. Put the belly on the far side under the vent and cook for four hours. I'd turn the belly 180 degrees every hour and spritz for last two. Just spit balling here. It's fairly fool proof. Evidence: I did it and it tastes great. And it's forgiving on temp. If you're cooking at 300 then cut your times. If you're a hair over 250... try to get it up higher to avoid drying out but add some time. I pulled mine at about 203 degrees and rested for just under 90 minutes.

[@Gwarhurst]

Hey man how about pork belly burnt ends? Thank you sir !

[@marcelomaldonado5796]

Loved how easy you made it look! Thanks

[@goyotronix]

Hello! Have you tried smoking a pork belly like it was pastrami? (Obviously after being cured) Greetings from Mexico!

[@kenroberts8764]

What knife are you using? I’ve been looking for a large bbq knife like that.

[@wvejr]

Good lord! I know what I’m doing this weekend. That looks like amazing. Was it just 4 hours?

[@jchall2009]

Just going to say it, your lisp is amazing! I don’t feel like I’m the only one now!

[@brentskidmore9036]

Silly question……did you smoke those fat side up or fat side down??

[@ToddAndelin]

Ok you convinced me! Im gonna do a pork belly this weekend! PS... Would love to see the exact spice recipe of your rub!

[@jackp2323]

Getting one tomorrow for the 4th 🇺🇸