Is it possible to make crispy pork belly on a Weber Smokey Mountain BBQ Recipes
Valued new member to this forum 2.0 3 posts Blk_Bobbyflay Valued new member to this forum 2.0 3 posts
Blk_Bobbyflay
Hey guys I’m new to this site. I wanted to Know if it possible to to get a nicely cooked pork belly with a crispy skin on a WSM. I’ve seen several post on Instagram of people who has pulled this off (Not sure it was on a WSM) but no where I can find a video showing exactly how. If anyone can share some insight on this subject please share 

thanks
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westsider Valued new member to this forum 2.0 2 posts
westsider
Never tried it, but if I did I'de prepare the skin by jaccarding the heck out of it, coat it with olive oil and salt and let it set out for an hour or so.  The idea is to dry the skin.  Then, wipe off excessing salt off the skin, flip over and apply rub to the non-skin side.  Cook at 250 skin side up to 195 internal.  Then remove the belly, wrap it in foil so it doesn't cool too much, then remove the top two sections of the wsm.  Put a cooking grate over the fire ring and when the coals are hot, put the belly on skin side down.  Be careful not to burn the skin, they crisp up quick. 
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Blk_Bobbyflay Valued new member to this forum 2.0 3 posts
Blk_Bobbyflay
Thanks Westsider, I’ll try that; makes a lot of sense. Is Jaccarding poking tiny holes in the skin with a needle? I guess I can look it up. 
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westsider Valued new member to this forum 2.0 2 posts
westsider
Your right.  It's just a meat piercing tool.  Anything sharp and skinny will work.https://www.amazon.com/Jaccard-Simply-Better-Tenderizer-Stainless/dp/B000A3G0F6
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