This recipe and video are part of our Guest Pitmaster Playlist on YouTube. I'm fortunate enough to have many great friendships in the BBQ world. From time to time my friends are willing to make videos with me and allow us to share the recipe. Dayne Weaver, owner & pitmaster at Dayne's Craft Barbecue recently made his way on to the coveted Texas Monthly Top 50 BBQ Joint list. Dayne, his wife Ashley and their team, make some of the most beautiful BBQ platters you have ever seen!
Video for this recipe: https://youtu.be/p5N78sMsMKw
Guest Pitmaster Series: https://youtube.com/playlist?list=PLLlcC6gl4PGLGoWiDmoTCpO5f8X-bixi_
On a recent visit to their BBQ joint at Lola's Trailer Park in Fort Worth I was treated with their "Bacon Brisket." It's technically pork belly that is treated like a brisket, but no one is going to argue with the name Bacon Brisket when it tastes this good! Be sure to check out the awesome video that we shot with Dayne in the Meat Church kitchen on this cook.
Video for this recipe -> https://youtu.be/p5N78sMsMKwIngredients
Prepare your smoker at a temp of 275 degrees. We use post oak for this cook but mesquite, hickory or pecan would be good choices as well. We are looking for a heavy smoke wood on this cook since we are cooking this like a brisket.
Cut the belly into 4 sections. Trim them as evenly as possible removing any ridges that are too tall or too thin. The video above shows this in detail. This will allow you to cook the protein evenly.
Season liberally with 2:1 Holy Cow to Holy Gospel. That is best achieved by seasoning all sides with Holy Cow. Then come back across that application with a light dusting of Holy Gospel.
Alternatively you can simply season with our Holy Cow.
Allow the seasoning to adhere for 15 minutes.
Place the pork belly fat side up in the smoker. Spritz only if the pork belly looks dry. No more than 2-3 times during the cook. If we spritz we use cider vinegar diluted with a little water. Water works fine as well.
Cook the pork belly until it feels tender. This will be achieved at an internal temperature between 200 - 210 when you feel no resistance with your Instant Read Thermometer.
Remove the pork belly from the smoker and allow to cool significantly. That will help you slice through the delicate fat. We recommend a serrated or very sharp knife.
This is the end results you are looking for.