Bream Pole
Senior Member
I smoked a pork belly on the ss vertical smoker yesterday. I did not season it before or after. Low and slow to an internal temp of 205. Removed fat--very little fat I might add-- and chopped. I wrapped in foil around 180. Plenty of au jus in foil. I put about 3 tablespoons in pan. Removed port after chopping to pan and thoroughly mixed together with au jus. Below are pics. One serving on plate had Fresh Air Mild BBQ Sauce and the other my own concoction. Both servings were very deeeeeelicious.
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