275 for ~ 3 hrs spritzing every 45 min. Then removed them from baking rack and put them in a foil tray and added a little more seasoning and a sweet sauce and back on for an hour or so.Oh man, those look good! I was just thinking about pork belly burnt ends today and that should be a weekend project. How long did you smoke them for and at what temp?
I have been using old HB scotch ale and a failed barly wine.Not brewing for in the grill use, just next to the grill use. But have thought about using dme instead of sugar in some dry rubs.
Scotch Ale is a great griller. So is Guinness extra Stout. I would imagine just about and dark ale or Stout... depending on the flavor profile wanted
I can run my smoker at 225F in the winter but getting it under 250F in the summer seems impossible. I think I'll just stick to making bacon in the winter.
That color looks awesome. Trim looks good to. I have read that many wrap them and let them sit in a cooler. What does that do? I have been afraid of drawing moisture out when wrapping at the end. I think maybe I dont let them sit long enough.