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I use my smoker a lot. I smoke butts, ribs, briskets, fish, veggies, potatoes, eggs, you name it. I've never done a belly? Time? Temp? Recommendations? Seasoning?
Thanks in advance
 

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Bearded Brotula
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I just cooked one. Marinated it for about 24 hours. Cooked it on the Egg for about 5.5 hours at 225*. Took it off and covered it with a rum, crushed red pepper and brown sugar glaze and brought the Egg up to 375*. Tossed it on skin side down to crisp it up.
 

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Bearded Brotula
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I'm trying to remember the marinade. I know there was EVOO, a dried habanero, bay leaves, whole sprigs of thyme, lemon juice and butter. Might have been some other seasonings too.
 

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Southern Succor Rub
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper
Mix ingredients thoroughly. Makes enough rub for one pork butt, with some leftover for use in the Southern Sop

Good Read
http://virtualweberbullet.com/pork2.html
 

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Any assistance you need, go to this forum!!! Been a member on there since I bought an egg years ago!!! Tons of valuable info!!!!
http://eggheadforum.com/
 

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Bearded Brotula
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11,812 Posts
Kevin at the butcher shoppee has them as well as Winn Dixie in Gulf Breeze. Less than $20 for one
Winn Dixie must have just bought a couple tractor trailers worth. They are loaded up at the Gulf Shores one and the Orange Beach one. They've never really stocked it before.
 
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