How to Smoke Pork Belly | Mad Scientist BBQ

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In this video I use an Asian-style marinade to smoke a delicious, juicy pork belly. To start comparing quotes and simplify insurance-buying, check out Policygenius: Policygenius.com/madscientistbbq . Thanks to Policygenius for sponsoring this video!
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27 окт 2022

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Комментарии : 362

@MadScientistBBQ Год назад

For anyone who wants to come grab free food on Nov. 5, just remember to sign up at the eventbrite. I’m happy to cook for everybody who shows up but I have ti make sure I know the number of people so I can cook enough food!

@alexhutchins6161 Год назад

Yo you have a scammer telling people to go to an Instagram account that is your name no spaces. Just letting you know.

@alexhutchins6161 Год назад

Sorry telegram.

@MadScientistBBQ Год назад

@@alexhutchins6161 thanks for the heads up. Someone just told me. Investigating now

@alexhutchins6161 Год назад

@@MadScientistBBQ cool have a wonderful day.

@PurpleMonkey280 Год назад

I'm sad to live so far, otherwise i would be glab to be there

@Totem9519 Год назад

Anyone who doesn't think this is the best barbecue channel CAN'T HANDLE THE TRUTH!

@lowdownone Год назад

@@tommyboy4128 I agree Chuds is better but Chud takes a backseat to Tom at ATBBQ. Definitely the most talented with technique and not just another brisket guy

@tonkax360 Год назад

I watch both but i find myself always using master chuds techniques. But definitely be trying this in the near future

@shindukess Год назад

Harry Soo, Malcolm Reed, Bradley Robinson, Jeremy Yoder are my go to in no particular order.

@donnelljunior4198 Год назад

@@tommyboy4128 faaaaaaacts

@tommyboy4128 Год назад

@@donnelljunior4198 I call it as I see it!

@robertpaveza6182 Год назад

I've been cooking my PB this way for about a year and a half and I 100% agree - it is heavenly. Fun to watch! Thanks for the vid.

@j.gregory5669 Год назад

less than 3 minutes in and I already know that I love this video. Keep up the great work!!

@stp9237 Год назад

I hope you guys enjoy the new home! Been a huge fan of this channel and now I’m starting my own bbq catering business

@paula.2422 Год назад

Awesome video Jeremy! Great job as usual....looks DEEEELICIOUS!!!

@JFord44 Год назад

Out take was awesome. More please.

@ahugenerd Год назад

I can't wait to try this! I have my first ever batch of home made bacon on my smoker right now. This recipe will be next. Keep up the good work!

@michaellebu4312 Год назад

Love All your videos Jeremy, thank you for sharing

@permanentfitness1919 9 месяцев назад

I really like the way that you do your videos. Little things like not cutting into it until it's ready to be served is a big deal. Thanks for your work, you mad man

@rok4220 Год назад

Looks amazing. Congratulations on your new home.

@theseahawksfan16 Год назад

Congrats on the house! Man I need to get one of those smokers. They look fantastic. Great cook

@zebrickalec6105 Год назад

Going to try this!! Finally moving into a place with an outdoor patio here in Korea and have been watching tons of your vids in prep for being able to BBQ again (ordered a Traeger). Pork Belly is a staple meat here and I've always wondered how it would come out smoked.

@nytiger Год назад

Sweet, salty, umami, and spicy in the brine using Asian ingredients then rubbing black pepper pretty much covers pork belly preparation for low and slow smoked barbecue - BRILLIANT!

@thesmokeringsociety Год назад

So many smokers in the background. Love it!

@RodRSCruz Год назад

Great tip on the cutting hot/dripping juices, never thought it that way

@fredstevens129 11 месяцев назад

You do a great job with these. But your wife's camera work on this one also was exceptional. What a pleasant video to watch.

@rianjohnsonsux4344 Год назад

Love the Few Good Men reference 👍🏻…Good BBQ, saves LIVES!!!

@RadDadisRad Год назад

Thanks for these awesome videos. You’re like the Project Farm of BBQ.

@thomasregan9787 Год назад

I literally just explained him to my wife using that analogy!

@ray0311 Год назад

Yes he is Great Dude.

@jimmyturbeville8753 Год назад

man that looks so good always enjoy your video,s congrads on the new home keep those smokers smokin

@Purvicon Год назад

Love you videos and got a little confused on what pellet smoker you were using. It would be cool if in the description you had what smoker and pellets/ or wood you were using. Thanks for the awesome videos, and my family thanks you for the better bbq I make now.

@kevinnashskitchen3517 Год назад

Congrats on the home purchase. 👍 And that smoker sure is a "do it all".😁 Ok.. Belly with sauce sounds yummy too. Good job!

@blueeagle7395 Год назад

Congrats on the new house! Thanks for input on the new Camp Chef as well. This smoker is now at the top of the list for my new smoker purchase.

@fleetman2021 Год назад

What camp chef is it? Just looked at the website can't find same model?

@blueeagle7395 Год назад

@@fleetman2021 it is the woodwind pro 36.

@donlinsky7588 2 месяца назад

@@fleetman2021 I have the Woodwind Pro 24 and love it!

@AZRob. Год назад

Congratulations on your first house!!!

@erictriplett33 Год назад

Love the ending. And Jeremy, we WANT you on that smoker, we NEED you on that smoker!!

@BarbecueElementary Год назад

Gochujang Gang!!! I’ve done something similar as a glaze and loved it! Well done sir!

@tomc7018 Год назад

another amazing video.... now I have to try nd make the pork belly as good as you

@4seasonsbbq Год назад

Great video, great food and great quotes. I love the movie, A Few Good Men. And your Jack Nicholson impersonation was spot on😁 but you don't look mean enough. Have a great day my friend. 👍

@himwo. Год назад

Great stuff!

@22UCFknights Год назад

I've been doing Berkshire pork belly and it's phenomenal. Cut into decent sized slices, it's an awesome dish for parties. Last time it was gone in 5 minutes. Interesting idea to freeze after cooking to use another day. Great idea for a tailgate!

@TdSharp Год назад

Congratulations on the house Jeremy!

@stephenbayhi2226 Год назад

Thanks for the great video. I'm new to the channel but have already used a couple of your methods to good effect. One question: When you said the bellies had been on for 5-6 hours, was that total or after you bumped the temp up to 250? I know time isn't the best way to tell if it's ready but I'm just looking for a baseline.

@bernardsbbq Год назад

Pork belly is the absolute king of BBQ. Nothing beats it and so many possibilities.

@darknessblades 3 месяца назад

There is something better called "bacon ribs" or in other words spare-ribs with the porkbelly still attached.

@bernardsbbq 3 месяца назад

so basically the whole rib cage@@darknessblades

@darknessblades 3 месяца назад

@@bernardsbbq Yeah something like that, You do need to custom order it if you get your meat from a butcher. [usually you can call in and ask if they have it] [most butchers that cut their own meat can do this for you] For me its much cheaper than porkbelly/spareribs spareribs: 7.50 euro/KG porkbelly 9.00 euro/kg baconribs: 6.00 euro/kg

@SafeEffective-ls2pl 3 месяца назад

@darknessblades most Asian markets have it with the skin still on. Cake the skin with salt. That dries it out. After you've smoked it, remove the salt layer and put it on the broiler with the skin facing the heat to crisp it up. BBQ bacon ribs with cracklins on top.

@FireflyPDP Год назад

Literally just thawed a pork belly to cook tomorrow and this video shows up on my feed. Perfect timing

@ericaandjeremy Год назад

How did it turn out?

@FireflyPDP Год назад

@@ericaandjeremy Delicious! Thanks!

@19Clutch69 Год назад

Love this

@t-reyh5937 10 месяцев назад

You have got to try smoked pork belly tacos. An old hispanic guy I work with asked if i wanted a taco, of course the answer is always yes. Smoked pork belly with a Chipotle rub(no sugar). Diced up pork belly with shredded purple cabbage, cotija cheese, avocado slice, salsa verde on a corn tortilla. To freaking die for. Last few pork bellies I've smoked has been for tacos. It's become our favorite tacos now.

@alexvivaldi7150 Год назад

Congrats on the new house!

@oldsnwbrdr Год назад

Brown sugar fennel pork belly bites on the pellet grill are crazy addictive too.

@BigDaddyDuke101 Год назад

The pig belly looked yum yum get you some thanks for sharing Mad Scientist.

@carlagribi6142 Год назад

I want sauce on all sides so I'm a cube it up girl. Congratulations on your new digs.

@zachwidener Год назад

You Lt. Weinberg?!! Lol, an excellent reference and another excellent BBQ vid. Thx very much for all the info. You've helped make all my BBQ so much better and I really appreciate it. Cheers to the future, and I pray blessings for your family and your new home. Oh and one selfish thing for me, can you plz cook on a weber 22" or something like that? Thx again

@WayAlpha101 Год назад

I tried it out the other day, baseline test while I smoked a brisket, chucked it in with some 5-spice and salt just to see how it went. God damn, I love smoked pork belly xD Can't wait to try your way out next time

@michaels.3632 Год назад

When I saw your pork belly video I was going to smoke some pork ribs the next day so I marinated the ribs and smoked em up. DANG! They were outstanding. Simple and delicious!

@michaels.3632 Год назад

Jeremy, you said I won a grill. I'm an old bbq fart and not up on all the ways to communicate. I'd like to claim the grill but don't know how to get ahold of you. Please advise. Live the channel!!

@francisdiaz2616 Год назад

Would love to see a review on your 1000 gallon offset

@fleetman2021 Год назад

What model is the pellet grill would love to know. Thanks all! And another fantastic video done. Much appreciated love it brother

@brookesprecision6272 Год назад

You should check out the freedom 94 pit, they are nicely built

@davidvandruff9368 Год назад

Love the Woodwin pro videos thanks Fromm the pellet people.

@sleightofhandartist Год назад

I've been smoking pork belly for a long time and this recipe looks awesome! Thanks for sharing. And.... you can't handle the truth!!!

@backyard_pitmaster2893 Год назад

JEREMY!!! CHECK THIS OUT, YOU HAVE TO TRY THIS!!! I got pork belly with the skin on, covered the skin in salt and kept in the fridge overnight to try to dehydrate the skin (worked ok, maybe I need curing salt to make it better). Smoked it like you normally would, then pouring 400° oil over the skin to create that puffy, crunchy pork rind skin. It was sooo gooood!!! Please try this!!!

@raulsepulveda9374 Год назад

Wow looks soooooooo delicious 😋 👌👍

@EverettBBQ Год назад

Great "A Few Good Men" reference! 😉

@cornbaby1982 Год назад

Looks amazing! What’s the mirin soy sauce ratio?

@TPA_JW 11 месяцев назад

Awesome video and recipe! I’m doing this next weekend and will freeze the extras. What model of the Camp Chef grill were you using in this video. Im in the market for a new Grill.

@chrisgabriel691 Год назад

Vacuum sealing smoked meat after being cooled properly, best reheat of any food ever.

@stephentaylor242 Год назад

Your videos are perfect and have helped me a lot. full of knowledge.

@JerryX. Год назад

I have a good feeling your new neighbors are going to love you.

@Todd.T Год назад

I served some salt and pepper oak smoked pork belly to a cowboy and he said it was just as good as a brisket. If a belly has skin on, I cook it like a porchetta and in the pellet grill. Skin off, like a brisket. Keep some chunks for the bbq baked beans.

@JStubblefield79391 Год назад

Rough recipe. The times were unclear. Smoke at 200°F until the pork absorbs a decent amount of smoke--1-2 hours, then bump to 250°F until tender, about 3-4 hours. Version 1: Cube and eat as is. Version 2: Cube, coat with bbq sauce, put on a rack, and smoke (or bake) at 290°F for about 15 minutes, until the glaze is sticky.

@n8funderburke Год назад

Thanks Jordan--I couldn't tell if the "these have been on there for about 5hrs" included the original part at 200 degrees or not. I think you have interpreted it the way I did.

@PiggieSmall 11 месяцев назад

Just getting around to this video.... Loved hearing him mention Oak Ridge BBQ. Sad that they have gone away. What great rubs they had. Best jerk rub ever.

@joseponce3674 Год назад

love your videos.what smoker are you using

@BundyBundeswehr Год назад

LOVIN IT

@gosbusta 7 месяцев назад

Congrats on the house

@Preacherski 11 месяцев назад

Someone forgot to hone their knife. Lol. Awesome video as always. Btw charity cook in Nj sounds great.

@TommyToddcomedybum Год назад

You're so precise and logical with everything, and then you sauce the belly before slicing it up and tossing it in sauce. lol

@davidbetts2673 Год назад

Congratulations!

@4wolverines Год назад

You’re only about 3 hours from me. I already have plans for the 5th dang it. You’ll have to do another one in the spring unless you’re moving far away?? Thanks for the videos. Is Goldie’s shipping that sauce yet? A few months ago it was in store only. Thanks again.

@KingGeneral21 Год назад

Love this video for 2 reasons 1) it's nice to see other flavours rather than American BBQ rub 2) I've always wondered how a wet marinade piece of meat would smoke I'm going to give this a go!

@ForceRecon112 Год назад

@@aneedmorehead9006 I mean...if he puts out good quality info and gets good results, how is it playing dress up?

@KingGeneral21 Год назад

@@aneedmorehead9006 ye I just keep seeing a dry rub then smoking it... Either I've done it wrong but I don't like the dry crust on the outside after.

@4lifebluedevils Год назад

Did you try HooDooBrown’s crispy pork belly @ Windy City Smokeout?? It’s soooooo good

@237racing3 Год назад

Moving to Texas? Thanks for the pork belly recipe. Def trying it. And.....You cant handle the truth!!!!

@redridgebbq8233 Год назад

I would like to see this on an offset !

@michaelcorvin5891 8 месяцев назад

Omfg this is awesome 🎉

@edwardpattillo9308 Год назад

He is the wranglestar of smoked meats

@texasspangler Год назад

Jeremy you made my Korean wife proud that you used Gochujang.. lol Another way we like to smoke the pork belly is to pull it around 150 - 160 to have it like samgyupsal.

@aidenstark3823 Год назад

Great video! Two more video suggestions: (1) compare fresh butchered meat to supermarket (non frozen) meat, and (2) cleaning your woodwind pro

@aaronmccluskey7129 Год назад

You don't need to clean a smoker that much lol

@Solo_01 Год назад

Colonel Jessup played by Jack Nicolas says it to Lt. Weinberg, played by Tom Cruise in A Few Good Men! The movie famously known for the quote "You Can't Handle The Truth!" LOL... Ask me how many times I've said that quote to my wife that and received a cold dark stare in return! LOL Too easy for a retired Marine! Always following your work! Your style of smoking is my favorite!

@yardburd2000 Год назад

I can already tell this would be god-tier chashu for ramen 🔥🔥

@RESlusher Год назад

We want you on that smoker! We NEED you on that smoker! 🤠

@soumynonareverse7807 Год назад

Looks great, but could you try and see if it makes a difference by adding 1 wood chunk in that drawer or by adding more chunks to the smoke daddy heavy d pellet grill stick burning heat diffuser?

@Wildnoodlebbq Год назад

1/3 mirin 1/3 sake 1/3 water and a splash fish sauce is my favorite spritz for Asian flavors

@matthewsimmons4700 Год назад

I've been going heavy on honey, and brown sugar based glaze for this and it's like man candy! So addictive

@92bagder Год назад

I've been making pork belly burnt ends. Cube it up and coat with sauce and butter. SO good

@mikebeen6985 Год назад

jeremy what temp do you pull the pork belly off the smoker?

@shawngillogly6873 Год назад

Have to agree about cooking them in quarters. Easiest way to cook them evenly. Then slice or cube them after as you desire.

@BronsonElliott Год назад

Where did you get that trivet? I really like the design and size of it.

@kellyschue3103 Год назад

Nice video like to go to the chilli cook

@1723tommy Год назад

Great entertainment My favorite cut of meat

@sgjahn Год назад

Did you order the Mountain Dew Code Red?!!

@PerthLuxury Год назад

Are you getting any clinckers with your knotty wood pellets??

@ricksteverson3709 Год назад

Jeremy, I have not seen that camp chef pellet smoker. Is that model still available? What model is that?

@lexwaldez Год назад

How's the new house? I hope you're settled in and loving it.

@LearnAboutSC Год назад

Hey Jeremy, Can you explain the differences between a Lang smoker type and a FatStack type smoker?

@stephenallen3933 Год назад

When are you going to come out with your own seasoning line?

@chadl5946 Год назад

I've got in the marinade, I'll smoke it tomorrow.

@davidsmith4559 Год назад

What kinda pellets grill is that? Never seen one you that has a place to put wood in it. Thank you in advance!

@Seven7ails Год назад

I love the videos. I just wish the recipe/ingredients were posted

@tlyons332000 8 месяцев назад

I smoke pork belly all the time. But instead of a marinade I do a Korean Chilli flake rub 24 hours before smoking. Slice and serve over sticky rice with a drizzle of Japanese BBQ sauce. Amazing job though! Looks damn good!

@scottrawlings4382 Год назад

Jeremy can you cool down and then fridge and then cut thin as bacon? or recook ? will it hold the flavor?

@garrethinze9738 Год назад

Hey Jeremy I have an experiment idea for you. Can you use beef tallow when smoking a pork butt for pulled pork? Or can you use pork lard when smoking a beef brisket? Would absolutely love to see something like this as an experiment.