Cooking for a large group this weekend. Brisket,ribs, sausage and pork belly. Very comfortable with smoking all of it except the pork belly. Never done one. Large offset smoker with cool smoking capabilities (tower on far end).
Is smoking the belly a good way to go or should I save it and make bacon or braise at a later time.
If yes on the smoking someone with experience let me know the best way and what results to expect.
Thanks in advance.
Is smoking the belly a good way to go or should I save it and make bacon or braise at a later time.
If yes on the smoking someone with experience let me know the best way and what results to expect.
Thanks in advance.
