Smoked Pork Belly Sandwich – Supercharged BBQ BLT!

welcome to the charcoal barbecue kitchentoday we are going to be smoking up apiece of pork belly and I’m gonna make apork belly sandwich later out of thisthe first step will be to trim the roastof the skin and excess fat I’m using myfish fillet knife attachment and thatseems to be working really well I’vecleaned this up the best that I can thatseems reasonable this is where baconcomes from so there’s still going to bea lot of fat on the pork belly I’verubbed it down with a bit of a mustardbinder just like my ribs and we’re goingto use my rib rub on this recipe for therib rub is below it’s a very gooduniversal rub that I use on manydifferent applications the Big Green Eggis coming up to 250 degrees and we aregonna use some lime tequila smokingchips I’m using some weber all-naturalbriquettes I scored over 20 bags at 75per set off on Boxing Day so I’m usingbriquettes now I don’t like briquettesbut boythey’re that cheap I can’t resist itthere’s no reason why you can’t usebriquettes in your smokerthe pork belly now has been on for twoor three hours the whole cook takesabout three and a half hours I thinkthis is nearly at three and a half hourshere and I’m glazing the roast with somepure maple syrup and that’ll give it anice flavor for the next step the porkbelly is done and it’s probing likebutter it’s at almost 190 there 199 inthat spot 187 it’s a little bit bouncyand it’s definitely done so we’re gonnaslice that[Music]and I recommend a cordless knife you’regonna do a lot of meat cooking like Idid just look at that folksbeautiful crust juiciness of that somoist WowI’m tempted to eat it like this but Ithink we need to render some more ofthat fat so let’s get it onto thegriddle get it crisped up and there’sgonna be a lot of fat come out so youneed to have a paper towel already todab that uplook at how crispy and lovely that looks[Music]so here’s our pork belly it’s nice andcrisp I’m gonna cut some of these piecesin half and then prepare my sandwich andthis is what you’d call a superchargedBLTthere’s no salty nitrates in this butit’s a real delicious smoky pork taste