PIT BOSS HOW TO COOK THE BEST CRSIPY SMOKED BBQ PORK BELLY | AUSTIN XL | PORK BELLY | GRILLED PORK
Vložit
- čas přidán 25. 06. 2024
- Step by step guide on how to create the best crispy smoked Bbq pork belly using the pit boss Austin xl.
Recipe:
10 easy steps to the perfect crispy smoked Bbq pork belly
1) Take pork belly and trim off any extra fat and silver skin, wipe off any excess moisture from the skin
2) Score pork belly skin with a sharp knife (score away from you to avoid injury)
3) After scoring, salt the skin with 3 to 4 table spoons of kosher salt and allow for 24 hours curing on the skin only
4) After 24 hours wipe off any excess moisture and salt of the skin
5) Season with your favorite rub(s) on both the skin and meat side along with the 4 sides. Allow the rub to sit and penetrate the meat for half an hour
6) Prep your Pit Boss pellet smoker or any other smoker and let it come up to temperature for smoking
7) Take your pork belly with skin side up and place inside the center of smoker. Smoke for a hour on smoke setting 200 (f)
8) After 1 hour of smoking crank up temperature to 350 for another 2 1/2 hours or until meat internal temperature reaches 170 (f) check on pork belly skin to insure is getting desire crispy level
9) Take pork belly off the smoker and allow rest time for half an hour uncovered
10) Slice the pork belly in cubes and enjoy!!!
I hope you guys enjoyed the video and please like, subscribe and comment your favorite way to cook the best crispy pork belly
Nice man! Gonna do one tomorrow for the first time your video was helpful!
Thanks for the info! I'm definitely going to try it! Keep up the great content!
Thanks for the video! Can't wait to try your method.
Patrick Steiner Hey Patrick thanks for watching my friend if you have any questions please feel free to ask. I ll have a new video uploaded no later then friday. Best regards!
Absolutely awesome mate 👍
That looks righteous bro, keep up the good work 👌✌😎
Tried your version - IT WAS GREAT ! ! ! ! 🌟🌟🌟🌟🌟
O man thanks for the compliment. I appreciate it. I m so glad it turned out great. Thanks for watching and for your support. Cheers and keepbbqing.
That was really solid. Thanks!! Got one going on my Broil King right now.
Thanks brotha Matt I appreciate your kind words. Nice...dinner is gonna be so good. Wish you were my neighbor because I ll be right over. Thanks for watching brotha. Cheers and keepbbqing!!!
Great video man, I have one of these on my pit boss 700rf right now. Results look fantastic brother. Thanks for the tips and thats a good looking dog you have there man.
Looks amazing brother
Trying to make one this weekend!
thank you
Looks good MAN. Thinking of switching this for Turkey this Thanksgiving. Good eats right there.
Outstanding video brother great video. I just subbed to your channel
Smart way to crisp the skin!
Great video! I’m going to try this out at the fire house on Saturday!!!
Thanks brotha Ryan sorry for the late reply. I appreciate your kind words. I hope your pork belly came out well. If you have any questions please feel free to ask. Thanks for watching bud. Cheers and keepbbqing
Well done pushing safety!
Thanks brotha Michael. The funny thing is food safety is been ingrain in me since I was a kid. My father was a chef and always preach about 2 things 1) Always flavor your cook and 2) food safety is paramount. Food poison is no fun so I always try to keep as clean as possible. Thanks for watching and for your support. Cheers and keepbbqing!!!
Bought a slab of skin on pork belly from the butcher to smoke for two meals this weekend. Red beans and rice, then all add some smoked pork belly to go in my southren style green beans. Its going to be so good.
I have the cabala xl pellet grill and yes 👍 I have the same temp problem. I think it depend on the weather. Good video and nice pork belly. I’ll do one tomorrow.
Thanks brotha Sanders, I appreciate your kind words. Its kinda funny because this was my very first video i did. These issues still occurs every now and then on my austin xl. Thanks for watching and for your support. Cheers and keepbbqing!!!
Smokin’ Jazz Bbq Jazz my man I liked how you addressed me , Oh man, son you are my kind of guy. My belly I have to try again. You take in Philly. Send a Philly cheese steak recipe my way. Oh man at out.
Great video. Have had my fair share of bad weather. :D
Man we need rain but we can be without the thunderstorm and all lol. Thanks for watching and for your support. Cheers and keepbbqing!!!
I love pork belly. Looked so good brother. Do a video on pork belly or brisket burnt ends.
Elitebrothers United you actually read my mind lol. I actually just wrote it on my schedule to do a pork belly Burnt Ends in the 1st or 2nd week of December. I have a video out on Brisket with Burnt Ends but i have to do a individual brisket Burnt Ends tho. Thanks for watching brotha. Keepbbqing
Awesome looks delicious what was the total cook time
"Bend it over a little bit and get it in the crevices..." Amen brother! LMAO!
Eagles apron on point
Thanks brotha Tj...been a die hard eagles fan my entire life. Glad to see another eagles fan in the building! Thanks for watching and for your support. Cheers and keepbbqing!!!!
Thanks for the video! I just tried this, except on a couple of much smaller pre-cut slabs because that’s all that was available at the market. Result was pretty delicious; except one area I’m not sure of is how much to clean off the salt after the overnight dry brine?? Basically I just wiped off as much as I could using a kitchen towel rather than rinsing off with water. The final result (including adding a fairly light coating of rub)was I found it a little bit too salty. So I’m wondering if I need to just really be more aggressive with removing the salt after the overnight sequence?
Sorry for the late reply I have been extremely busy at work. I would Definitely be aggressive on removing the salt areas. Also please do not rinse off because you will never achieve the crispy skin. All in all sounds like you did a great job on those slabs minus that lil area where it was too salty. Give it another go around and you will perfect it. Thanks for watching and for your support. Cheers and keepbbqing!!!
Thank you for the video, I am doing my first one tomorrow. I have it sitting in salt waiting for some good eats tomorrow!
Great job with this video. I’m gonna share your channel with a few people I know maybe you’ll get a few subs from that. With my findings so far with The Pit Boss The Classic it’s hotter 5-10 degrees left to right and the same back to front. The reason I’ve found it over shoots the temp by 15 degrees when the pellets are being added is to many pellets drop out of the auger to hit the set temp and then the temp starts to slowly drop and goes 15-20 degrees below the set temp before it starts feeding more pellets again. I think this is normal as mine runs the same way. If I can help you with anymore info just ask.
Thanks Paul I am a brand new youtuber and still learning the ropes of not just you tubing but bbq-ing lol. I have been a fan of your channel for a while ever since you brought your pit boss classic 700. Matter of fact i was the guy who ask you about the smoke stack you bought from eBay. i was under a different user name. I appreciate the feed back. As always #keepbbq-ing
Great video! What did you use for your rub mixture?
Hey Charles! I used my personal rib rub on it. You can substitute for a all purpose bbq rub and it will give you the same results. Thanks for watching. Cheers and keepbbqing
Hi great video, please, why are you putting that foil under the grate?
Great video I like the apron you had on at the beginning of the video I cook on a Rec Tec Grill SNJ Missed the shirt GO Eagles
Thanks brotha Carlton. Man i am so glad to have another eagles fan on my corner lol. They are not that many of us eagles fans in the bbq world lol. Btw that was the pellet smoker i originally wanted and still do but I started with a stick burner and was thinking about a pellet smoker to add to my arsenal. So in the mist of deciding when to get it my wife beat me to the punch and got me a pit boss for my birthday. So far so good with this unit especially with the different wood pellets flavors that are widely available. Thanks for watching and for your time to comment. I appreciate your support brotha. Cheers and keepbbqing
@@SmokinJazzBbq My BBQing is on hold for a few months broke my leg in a motorcycle accident I can't wait to get bbqing again
O wow hope you’re ok! Yea brotha definitely get back to bbqing because to me that’s my therapy when all kinds of crazy stuff happens around us. I always bbq to ease my mind lol. Well at least get your self ready for Sunday night against the cowgirls lol.
@@SmokinJazzBbq Yes we have to beat the Cowgirls Sunday Night
Great video with awesome detail!!!
Fly Eagles Fly!!!!
#birdsbaby
#210eaglesfan
Yes sir!!! I m hoping for full a winning season this year and if not as long as we beat those bums the cowgirls I will be happy lol. Salute my brotha! Thanks for watching and for your support. Cheers and keepbbqing!!!
Once you put it at 350 for how long do you cook it do the skin comes out crispy
So what temp did u pull it? And did u let it finish cooking at 350?
Looks great bro. I want to try this out on my Pellet Pro from @smokedaddys.com . So that belly only took 2 hours? 1 at 200 degrees and one at 350? What temp did you pull it at? Kinda left that out brother. Keep the vids coming, really appreciate them. THANKS!
Thanks for the video. About to try it. Just one thing I don't get is how the meat is juicy after 3.5 hours 'coz you don't spray any liquid such as apple juice to it. Shouldn't the meat be quite dry in the end?
Good Lord did you see those prices. The good old days
Hey brother, how long was the total cook after the 1 hour of smoke?
What temperature did you take it off the smoker?
The Austin XL doesn't have a PID controller which is why you have some fluctuation in temp
You did not mention how long you cooked? To what internal temp? How do you serve it? Diced like burnt ends or sliced like bacon?
Do you let it rest? Serve right away?
Go birds
Go birds 🦅 🦅🦅. Let’s get this win against the dauphins so we can reclaim our momentum…
Check your p setting for temp fluctuations
Thanks for the heads up. I appreciate it. Thanks for watching. Cheers and keepbbqing.
Smokin Jazz did you rinse that salt off? I’m following you preparing on my belly.
No sir...Please do not rinse off with water or any liquids. Keep it dry as much as possible. The skin will never get crispy if you it gets wet. Just wipe as much of it off with paper towel. Thanks again for watching. Cheers and keepbbqing!!!
Smokin’ Jazz Bbq my skin never worked out I’ll try it again later. Thank you Bro
Good video but would be better if you let us know how long you cooked it at 350 for and what internal temp you took it off at, as well as resting time?
princeofd 66 Thanks for the feed back brother i really appreciate it. You are absolutely correct about everything. The reason i didn’t mention none of that because this was my 1st actually cooking video and i was winging it lol. I had no guidance from anyone and you are not the only one who has stated the same thing. My videos got a lot better over the courses of the next several months so hopefully you get to view them as well. What i end up doing was cooking the pork belly at 350 for another 2 hours and pulled it at 155 (F) or until the skin got to a crispy texture and i promise you that if you try it for yourself it won’t be over cooked because of the fatty content. I also let it rest for about 20 minutes (uncovered) before i sliced into it. I hope this helps. Thanks again for the feed back this helps me do better contents on my future videos also thanks for watching brother. Cheers and keepbbqing
Smokin’ Jazz Bbq Legend! 👍🏾😎 Thanks indeed. Extremely helpful. It was like watching a murder-mystery and not being told the killer! 😂. Go well, mate. 😉
What about doing a multiple brisket or pirk butt cook. Just to show how well it holds temp with multiple cuts of meat on the grill and how evenly it cooks
I meant pork butt
John Fennell i have done 2 brisket and 2 turkeys in my Pit boss Austin xl recently for the holidays and the temps held up. Also keep in mind the pellet smoker operates the same as a stick burner the hopper feeds the fuel to the burner and when that happens the temps will fluctuate. In other words if you set it for 250 it will never stay at 250 steadily through out the entire cook. Now the more meat you have in any bbq pit the longer it’s gonna take to complete. So in my pit boss the temp fluctuates about a 10 to 15 degrees difference. I hope this helps and keep the questions coming brotha! Cheers and keepbbqing
Pit boss had an issue with the older temp controls. If u call them they will send u an updated head unit that doesn’t have the temp issue anymore. At least that’s what they did with my buddys pit boss sick video tho. Looks like it came out awesome
Go birds!
Only thing bad about this video was the eagles apron. 😅
This is awesome, thanks! So you smoked it for two hours, 1hr at 200 then second hour at 350? And what was your target temp for the meat before removing it?
You all probably dont give a shit but does anybody know of a way to get back into an Instagram account??
I was dumb forgot my password. I appreciate any tricks you can give me.
@Yusuf Raymond Instablaster ;)
@Rocco Axton thanks for your reply. I got to the site through google and I'm in the hacking process now.
I see it takes a while so I will reply here later with my results.
@Rocco Axton it worked and I finally got access to my account again. I am so happy!
Thanks so much, you really help me out :D
@Yusuf Raymond glad I could help :)
Should I start my Austin xl with it open?
Hey brother Sam. I am sorry for the reply and yes you should always start your pellet smoker with lid open so there is no combustion that could cause any explosion. Hope this helps. Thanks for watching and for your continuous support. Salute!!!
Swp in the house
Always glad to see a brotha from Philly in the house. Thanks for watching and for your support brotha Vern, Cheers and keepbbqing!!!
@@SmokinJazzBbq You fam big guy keep up the great work and please keep pumping out the videos I will support
I loved it man smokebelly this weekend it turned out great thanks to your tips
sweet cookin bro. the music is annoying af though
I wish u wouldn’t have cut into it so we could see how it cut or pulled apart like some other video guys do. There’s pulls apart like pulled pork. But I don’t think they were going for the crispy skin on top. Thank u though. Did u wrap urs in foil at all?
Sorry for the late reply I have been extremely busy at work. Hey Diane sorry to disappoint I was going for the crispy skin on top. Also this was my very first video and heck i didnt really know what i was doing then lol. I was leaving so much from temps to overall time frame. I m planning on doing another one soon and i ll honor your request. Thanks for watching and for your support. Cheers and keepbbqing!!!
I cooked one like u did on the big green egg. I never used one before or made pork belly and it was delicious. So thank u
Bro I’m doing this today but I’m hopper over feed a lot
I hope it turned out great. This was one of my first videos that ever I done. Man this brings back memories. Thanks for watching and for your continuous support. Salute!!!
It looks great but you never said what temperature the pork belly would be done at or how long it took.
Sorry for the late reply I have been extremely busy at work. You are absolutely correct because this was my very first video. If i remember correctly it was a 4-5 hour cook and the temp was around 190 (f). Hope this helps and if you have any further questions please feel free to ask. Thanks for watching and for your support. Cheers and keepbbqing!!!
When I switch temps going up, the pit boss doesn't know when to stop. I have watched it climb 65 degrees over the temp setting. If I want 250, once I hit desired temperature, I have to cut it back to 225 for about 30 seconds, then put it back on 250. Don't know why. But then it works great.
You didn't mention which pit boss you have. If it doesn't have the new PID control board I would contact Pit Boss to see if you can get it. My smoker controls are extremely accurate with the PID system. It really is impressive. When you set it to 300 or 350 or whatever you want it goes there and maintains.
Looks great! Only thing I need to mention is that you said score the skin before putting on the rub. There actually wasn't any skin on that belly, just the fat layer. Just saying. Again, looked great
Thanks brotha James. I have to agree with to a certain extend. There was some skin but very light cut of it. Other then that there was massive amount of a fat layer as you stated. Thanks for watching and for your support. Cheers and keepbbqing!!!
How bout dem Cowboys 😂
How bout them 😂😂😂
lower the background music
Let me try your rub send me some info please.
Oh man. I dont even make the rub anymore. I do have a simple version that you can use czcams.com/video/4dcOw0vV2P4/video.html. This video shows a teaser version of it lol. Thanks for inquiring about it I appreciate you. Cheers and keepbbqing!!!
😂😂😂sure ....let’s sanitize and wash our counter with a towel that u grabbed with your dirty gloved hand that was touching the meat ....wow that was dumb