00:00Have you ever smoked a pork belly brisket? Because today that's exactly what we're doing right here at Skull &
00:05Mortar. Let's go.
00:06The first thing we're going to do is do a quick trim of this silver skin off the top of
00:10this pork belly.
00:11Now this is totally not the right knife for this. It'll work in a pinch but you're better suited using
00:16the right tools for the job.
00:18Next we're going to start on the fat cap and we're going to season here with some of our Skull
00:21& Mortar Gravestones rub.
00:22It's a spicy SPG rub. It's pretty good stuff. You can use any SPG rub but if you're interested in
00:28this you can get it at skullandmortar.com.
00:32Make sure that you hit all the sides here. Get all the surface area you can.
00:37And then we're going to go back over it with some Skull & Mortar OG BBQ rub. Any BBQ rub
00:42will do.
00:42We're just using ours if you want it. Again it's at skullandmortar.com.
00:46We're just going to send like 500 plugs in this video. It's no big deal.
00:53Then we're going to do the same thing on the non-fat cap side.
00:56Again we're just going to hit it with some Skull & Mortar Gravestones rub.
01:02And then we're going to go back over it with some Skull & Mortar OG BBQ rub.
01:16Now it's time to get this onto the smoker. We're going to put it on the smoker at 250 degrees
01:21with some cherry wood.
01:22And I think it's going to take about 2 hours or so to get to the wrap portion of the
01:27cook.
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01:55Now it took about two and a half hours but our pork belly is finally up to 165 degrees so
02:00it's time to take it off of the smoker.
02:02We're going to wrap it up in foil. We got a dollop of butter right here on the foil.
02:07And we're going to set our pork belly right down on top of that butter.
02:11We're going to grab a little apple juice here and give it a spray down.
02:13That's going to help out with the moisture and the flavor.
02:19And then we're going to tightly wrap our pork belly so as to keep in as much of that steam
02:25as possible and allow the steam to kind of steam back up so the meat really break down and render
02:29that fat.
02:30Once we do that it's going to go back on the smoker at 250 degrees.
02:34I think it's going to take about another two hours for this one at the rate we're going to get
02:38to about a 205 internal temperature.
02:41Exactly two hours later and our pork belly is done.
02:44This thing not only looks phenomenal but it smells phenomenal.
02:48Now again we did cook this brisket style so let's cut it up like a brisket and let's give it
02:53a taste.
02:55You can see the juice is running down the sides.
02:57This thing is extremely juicy.
03:00Extremely moist.
03:01Now that we've got our pork belly brisket cut there's really only one thing left to do and that is
03:05to give it a taste.
03:16Guys it is so, so good.
03:20It's got that great Texas flavors to it but it still has all the qualities of a pork belly that
03:26you love.
03:27It's juicy, it's tender, it's full of flavor.
03:30If you learned something today, make sure to hit that like button, that subscribe, leave a comment below.
03:35All that stuff helps the channel, it helps the video.
03:37It's totally free of charge.
03:39It costs nothing to support.
03:41That being said, you want to check out that Skull & Mortar merch?
03:43Head over to skullandmortar.com.
03:45We got rubs, we got t-shirts, we got all kinds of stuff over there.
03:48Sauces, all your Skull & Mortar needs.
03:51That being said, we'll see you guys soon with a brand new recipe.
03:55Thanks for watching.
03:57See that?
03:58I'm winking way too much.
04:01I made it awkward, I'm sorry.
04:03Just, thanks for watching.
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