PCH
Member
- Messages
- 19
- Grill(s) owned
- Bull
Tonight we tried Pork Belly Burnt Ends using Apple wood. We used the method the Meat Church (youtube) guy uses but we used our own rub and sauce.
We smoked the ends at 250 for 2 hours and then bumped the temperature to 275 as it was getting late. We sauced them and put them back in for almost an hour at 275.
They were nice.
We smoked the ends at 250 for 2 hours and then bumped the temperature to 275 as it was getting late. We sauced them and put them back in for almost an hour at 275.
They were nice.