Yes! Thanks for doing this. I'd love to see a video on how you clean out your smoker after a cook, do you re-season it with cooking spray? What kind of maintenance do you perform? Thanks for all the great content!
Just received my Camp Chef woodwind 24 and THIS is the first thing, with this ridiculous recipe, I'm cooking, tomorrow. That maple spritz is amazing...and so are you
I've been smoking briskets for friends and family members for a nominal fee. Just enough to cover my costs, though people usually give some kind of tip. One of my friends was asking if I knew how to smoke pork belly. I've never even tried this. Glad I found this video!
I’ve cooked about 5 of these I do them on a kettle low n slow , by far my favorite thing to smoke they come out so good. Little goes along way too super rich. I use dinosaur BBQ big action rub. Some oak an cherry mix. Also get those sweet roll make little sliders with some raw onion an pickle on top. So so delicious!
Testing it soon, just got my first big smoker.. and got some pork belly on the bone.. will wing it.. and see what comes out... thnx for your vid and info ! :)
G'day chuds from Australia....just wanna say love this channel now i have a pellet smoker (I know no pure) but mate I'm doing this pork belly soon ...anyway thank u for the vids and please keep doing what you do ....peace
Love watching your approach to teaching others about the different aspects of BBQ. How about smoking some U.S. farm-raised catfish? That makes a really good dip or served a an entree.
Can't believe I didn't like this video when. I watched it years ago. Finally getting around to doing something with a pork belly and came to my man Chud for guidance.
Going back through your older stuff I have missed. I think I would have ordered some of your Chud Rub, when I ordered the black pepper had it came in a bottle with blue painter's tape and hand-written sharpie "Chud Rub".
I was just thinking about something like this the other day since like fresh smoked bacon seems like itd be a tasty thing to try and this is the logical outcome. Seems like itd be juicier and more flavorful than bacon
Hi sir Bradley, I'm an aspiring barbecue master here in the Philippines, the sad thing is that there are no shops who sell offset smokers nor welders who make them. I've seen the other video of making the Offset Smoker, I just would like to know how thick is the metal you used for the cook chamber, the thickness of the metal used for the firebox and the individual measurements. And if you got any tips for me I would be happy to hear it Thank you. Forever your fan, Essie
Never thought about doing this, can’t wait to try it! Would it be to crazy to add it to a bowl of ramen? Also! Would you consider doing a video about fire management?
I did the same! Gave it a great flavor. I did this a week or two ago and the bark is great but i think putting it on the griddle helps the flavor a ton once it's sliced.
I can hear Malcolm Reed with the layers of flavor 😂
Haha just a light coat
I was thinking Kosmo with the layers and layers of flavor myself.
I hear a touch a Peter Griffin.
Let’s get to cookin!
If he said he wasn't doing that on purpose I'd say he was lying. Anyone who knows anything would say Malcolm Reed without question
We followed your instructions more or less and it ended up being the best bbq we ever had. Thank you so much! ❤️
Yes! Thanks for doing this. I'd love to see a video on how you clean out your smoker after a cook, do you re-season it with cooking spray? What kind of maintenance do you perform? Thanks for all the great content!
Great video! I’ve come back to it more than once.
Best bbq channel on the tubes!!!!!!!
New to owning a smoker and this video helped a lot love it. Can’t wait to smoke a pork belly now!
Followed your lead on a drum smoker... turned out GREAT. Thank you kind sir.
Just received my Camp Chef woodwind 24 and THIS is the first thing, with this ridiculous recipe, I'm cooking, tomorrow.
That maple spritz is amazing...and so are you
I've been smoking briskets for friends and family members for a nominal fee. Just enough to cover my costs, though people usually give some kind of tip. One of my friends was asking if I knew how to smoke pork belly. I've never even tried this. Glad I found this video!
My favorite thing to smoke hands down
Awesome, Im trying my first Smoked Pork belly tomorrow. Thanks for the tips.👍
Suppleness...new favorite bbq term.
I just made this and was soooooooo good. My sauce was pinapple juice and maple syrup. I ate till I got sick, couldn't stop eating.
Finally found a pork belly and will b trying this soon!! Great video as always.
If you slice them and throw on your griddle, just for a few will give more crunch. Another great vid!!!
This will be attempted next weekend, thanx for sharing
Been looking for something to smoke tomorrow, and this has made my mind up. Wish me luck, it's going to be my first ever smoke 😳😩😁
The tip of spritzing with maple is amazing! Tried last night and this will soon be a new favourite
So.much flavor. I love it
Great video! Ever thought about doing a fire management video? Loving all of the videos so far! Keep it up!
as someone who has been a pitmaster. well done. this is the 4th video ive watched in a row
I’ve cooked about 5 of these I do them on a kettle low n slow , by far my favorite thing to smoke they come out so good. Little goes along way too super rich. I use dinosaur BBQ big action rub. Some oak an cherry mix. Also get those sweet roll make little sliders with some raw onion an pickle on top. So so delicious!
Thanks for the crash course brotha!!!! 🙌🙏
Testing it soon, just got my first big smoker.. and got some pork belly on the bone.. will wing it.. and see what comes out... thnx for your vid and info ! :)
Made this yesterday and it was amazing. Thanks for the video.
OMG I have just found my new favourite BBQ channel. Going to try the pork belly tomorrow… I’ll have to get some maple syrup for the glaze.
Can you share how you care for your butcher top? Do you have mold/mildew issues?
Got some Pork Belly from Costco... Thx for teaching, especially the bit about dividing the pork belly by 3
Awesome cook Chud, that pork belly came out great, nice and tender, perfect bark, definitely a winner! Keep on rocking it brother!
G'day chuds from Australia....just wanna say love this channel now i have a pellet smoker (I know no pure) but mate I'm doing this pork belly soon ...anyway thank u for the vids and please keep doing what you do ....peace
Hey Chud...it’s time to see some smoked bologna my friend!
5:14 "mmhmm, mmm!" That reaction made me laugh 😄
Haha first time watching him and he’s funny and knows what he’s talking about so I subscribed first time watching 👍🏽
It looks amazing brother
That looks amazing. Love some good pork belly. Look forward to the next one!
Love watching your approach to teaching others about the different aspects of BBQ. How about smoking some U.S. farm-raised catfish? That makes a really good dip or served a an entree.
Can't believe I didn't like this video when. I watched it years ago. Finally getting around to doing something with a pork belly and came to my man Chud for guidance.
I’m an hour in! Fingers crossed but it’s looking good already 👍
Your videos are fantastic Bradley! Love your style and creativity! Keep up the great work! & videos! 🇺🇸
Gotta try this
Going back through your older stuff I have missed. I think I would have ordered some of your Chud Rub, when I ordered the black pepper had it came in a bottle with blue painter's tape and hand-written sharpie "Chud Rub".
Great how to. I'm smoking some pork belly tomorrow morning and I'm definitely doing that maple syrup squirt bottle trick.
awesome vid brother your gonna make it big!!! keep it comin!!!
nice job Chud
Thanks for this idea, I'm sure that taste as good as it looks
I was just thinking about something like this the other day since like fresh smoked bacon seems like itd be a tasty thing to try and this is the logical outcome. Seems like itd be juicier and more flavorful than bacon
I’m going to try that recipe! Thanks
Can you hold a pork belly in a warm oven 150-160F like a brisket for 12 hours?
Pre swinger par TAY porking! I actually live on the goondocks. No kidding too. Much respect from Astoria Oregon.
Thank you sir. Done this a few times now. Super easy and super tasty.
Awesome work bud keep it up
Smoking it now can’t wait
Never thought about cooking pork belly this way, even though it´s so obvious! Will try soon.
PBLT FTW!
Now if bringing this to a new years party would you make the sandwiches or bring it all individually for them to make sandwiches as the night grew on?
My god that looks delicious. Unctuous deliciousness. Pork loin, please.
I seen millions of food videos this the first time were actually been super jealous! Like no joke
Awesome!! Make some barbacoa next
Can you rest this at a cooler for a few hours as soon as you pull it out the smoker? Will it still continue cooking and possibly overcook the meat?
Brad you are AWESOME your videos are great!!!!!
Question do you just let them sit for the whole 3/4 hours on the same side or do you flip them as well?
Awesome! At what internal temp will it fall apart and be smashable for tacos?
145° Farenheit or 64° Celcius, or at least thats what i do
let me try this on Fathers day bbq day. thx
Dude...You crack me up!!!! Keep making my day!!😊👍👍
Awesome Bro!..im going to try it. Keep doing your thing!!!
You made it look easy, going to try it pretty soon. About to break my new pit in can't wait to get smoking
Dope!......You killing Chud...great stuff...
Hi Bradley! Thanks for the great video's. Could you make a video on how to smoke half chickens in a offset?
What temperature should I be smoking the belly at?
Is it Better cook like a brisket or with crispy skin
Thx sir,very njoyable video. Question...that particularly belly did not have the thick skin correct?
It did not.
oh yesss!
Hi sir Bradley, I'm an aspiring barbecue master here in the Philippines, the sad thing is that there are no shops who sell offset smokers nor welders who make them. I've seen the other video of making the Offset Smoker, I just would like to know how thick is the metal you used for the cook chamber, the thickness of the metal used for the firebox and the individual measurements. And if you got any tips for me I would be happy to hear it
Thank you.
Forever your fan,
Essie
Essie, I just ordered an offset smoker from www.thebarrelpro.com They are the pioneer offset smoker builder in the Philippines.
Real Nasss !!
Being new to this, was the skin removed? I assume you can buy it with or without
Awesome video, doing mine right bow just like you did yours. Thanks!
How many pounds should I cook if I wanted to feed 20 adults?
Also what temperature would you cook it at on a pellet grill?
Looking good!
RIP Barracuda Club!
Loved how easy you made it look! Thanks
Do you keep the skin on? It looks like it’s been removed?
Never thought about doing this, can’t wait to try it! Would it be to crazy to add it to a bowl of ramen? Also! Would you consider doing a video about fire management?
Hello!
Have you tried smoking a pork belly like it was pastrami? (Obviously after being cured)
Greetings from Mexico!
Ohhhh man, new sub here!!! Love pork belly!!!!❤️🔥🔥👍🏻
Fat cap up or down when you smoke this?
NICE!! I never thought to use maple syrup for a spritz. Have you done that with a pork butt or pork ribs?
Good lord! I know what I’m doing this weekend. That looks like amazing. Was it just 4 hours?
the kettle pour with the other hand daintily hanging hand at 5:19 was so classy I almost shed a tear 😂
Looks good
I did this the other week but put my slices of pork belly on the griddle for bit after I smoked it.
I did the same! Gave it a great flavor. I did this a week or two ago and the bark is great but i think putting it on the griddle helps the flavor a ton once it's sliced.
I made one a few weeks ago but did half burnt ends and pulled the other half like a pork butt.
When he took a sip of the maple syrup my brain yelled HE’S FUCKING CANADIAN lol
Best one I’ve seen. Lol I want and needs it
How much wood and charcoal do you go through?
Ok you convinced me! Im gonna do a pork belly this weekend!
PS... Would love to see the exact spice recipe of your rub!
Getting one tomorrow for the 4th 🇺🇸
What wood flavor did you use to smoke the pork belly?
Got excited when you posted a new video! Nice!
Can you tell me is fat side up or down?
What knife are you using? I’ve been looking for a large bbq knife like that.
Had a Dr Demento 70s flash back during the intro.... hearing this voice.
Boy oh boy! That’s a pork belly!