Pork Belly Madness

Some call it brisket style, I call it delicious. Pork Belly is an incredibly flexible protein. In this video, I cook it on my Myron Mixon, BARK 2400 Pellet Cooker to be sliced (and used for sandwiches, breakfast, fountain of youth, you name it). You have to be careful not to overcook this as the meat will get tougher (unwrapped) and the fat will simply gush out when you try to slice it.

[@davem45]

My mouth is watering

[@OldSchoolEats]

Thanks for checking out the channel!

[@keithcharman4133]

That looks good. Just my personal opinion. I prefer the shorter clips 10-20 minutes compared to the 40-50 minute clips. That’s not a criticism, just thought it may help as you’re starting up the channel and GO BUCS.

[@OldSchoolEats]

Appreciate the comment and feedback and totally get that sentiment. On the Brisket one (and for some others) I think long form is more helpful and since I am not driving this for a rev gen, it is more a passion play. That said, not many cooks are as long as a brisket test :-) Also, the better I get with editing, the more succinct I hope to be. Really appreciate the feedback.