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@graf arguing with strangers over the internet accomplishes fuckall aside from destroying your mental health, the sooner people realize that the better off we'll be i think. i obviously have my own beliefs that i believe strongly in, but i also believe that constantly fighting over minor disagreements is not a way to live.

I don't salt brine my pork belly aside from the dry rub with salt being applied somewhere between 2 and 24 hours prior. I recommend hickory or oak and I keep the temp around 250-300. I smoke it hotter and faster than ribs or pork shoulder. I also enjoy a glaze of BBQ sauce and ACV applied once or twice in the last 30 minutes or so.