Wow. Been making these videos for a decade. Don't stop

thanks for checking everything out!

All of your videos are pure gold. I literally now cook all my barbecues mirroring yours. Thank you.

I used my trimmings to make braised pork belly in the oven... good stuff and I'm going to share that recipe too. But you could do whatever - grind them for bacon burgers, smoke them just don't throw them out! You don't have to trim the pork belly if your smoker is big enough. And the injector was just a cheap one I picked up at a restaurant supply store (less than $5) but have seen them sold everywhere from grocery stores to walmart.

Smoked a 8.5 pork belly last week. Wow!! Did not have the skin but did have the fat cap. Smoked at 250 degrees with mesquite. After hour 3 wrapped. Hour six had a internal temp of 195. Mopped the meat side with some vinegar based sauce. Pulled after 30 minutes. Let it rest for a hour. Got the cleavers out. Chopped it up made some killler tacos. My opinion way better than than a pork butt. And less cooking time.

I made this for a friend who is basically a living and talking Pork belly, specifically on how to make a Pork belly. This was one of the best belly's he's eaten. And that is a great compliment!

Yep. Smoked it on my UDS. That's why I had to trim it down to fit.

It doesn't matter what I'm attempting to cook this channel is always the best resource. Ive learned a lot from Malcolm and I'm always learning something new...Thank you

you have taken my smoking to another level . I was doing it all wrong for years , when I follow your advice everyone enjoys it . Awesome job on these videos

If you want to slice the pork belly like bacon DO NOT WRAP IT IN ALUMINUM FOIL.....it will make it too mushy....instead just let it smoke for 5 hours without wrapping....the it will slice up nicely without falling apart....and you can fry it up like bacon for breakfast or real good sandwiches.

doing this today and rewatching this video for some tips pre cook!

Thanks for sharing your wisdom! I'll be smoking a belly for the first time tomorrow!

pandemonium! I love it! thanks Malcolm and keep the good stuff coming!

As soon as the summer comes back to the good old UK , I am going to be all over your recipies. They looked mouthwatering. Best videos yet and ive watched alot trust me

The best smoked meat I've ever had. Didn't inject juice but it still came out amazing. Thanks for the tips +HowToBBQRight Malcom Reed

Thanks for your time and knowledge Malcom.

My drum doesn't have a thermometer, but with 2 valves open I know it runs steady at 235-250, and that is where I smoked it and glazed it at for the whole cook.

Wow. What a beautiful video. Made me tear up. Thank you for this one. This is a recipe I have to try for the family.

Great recipe! The pork belly was a big hit with my guests. Thanks for posting.

Just got a new oklahoma joe smoker i cant waot to start learning all this great bbq ur teaching i love what u do

I tried this. It was the best pulled pork I've ever eaten!!!

That looks absolutely amazing

RESPECT + For pulling it apart for us. Thank you!

Kudos on the instructions. I’m starving now!

I've been following you for a long time and you have never let me down.. I just made this and omg... dude. Holy sh*t. Nuff said.

Thanks Mark

I am doing it now. Cant wait. Smoker is on...Greetings from Germany!

Man, I love some bacon, and I love some barbeque, but this takes it to that whole new level I've been searching for. Thanks for sharing.

This method is going down at this moment, thanks!

I'm working on it! Not the easiest thing to do

Looks awesome gonna have to try that!!!

Im just starting out smoking bbq ive tried your ribs which came out perfect now im about to do the pork belly cannot wait that looked crazy good.

thanks James, it was good

I purchased a BBQ Guru to go with my UDS when I first built it, used it a couple times... but now I don't even take it out of the box. But if I was using these smokers in competitions, it would be using them!

Your amazing my southern friend I'm in Maryland,note that theres alot of grilles and smoking going on at the delmarva I still consider myself a southerner brother

WOW ! can't wait to try this method!

Great video and the belly looks yummy! Over the years you´ve been quite a inspiration for us and our own channel! Thanks alot!!! Best wishes from Germany ;) Schwager´s BBQ

Dude you rock...I use your methods all the time...tomorrow is a small pork belly on the smoker. Thx...

This was a great video for anyone who is learning to smoke meat.

I tried this recipe and it turned out awesome ! Everyone loved it. I bought and used The BBQ Rub &The BBQ Sauce...the Bomb👍gonna get me some more

you have great detail videos. Thanks. You rock!

Love this video pork belly done right good job man. Great channel

Just killer Malcom.......been looking for a long time to see how to do this.......thanks

goodness gracious that looks Awesome....Bad idea to watch this vid before Bed....Hungry as hell

I love this guy!

Totally agree, the finest pork you can eat. I am amazed that here in England it’s not more popular, still that means there’s plenty for me!!

That’s some good looking food right there Malcom

Watching that video would not have been that bad except tonight was SALAD night at our house

I was trying to re-create the same "bacon" pulled pork you would get off a whole hog. And it came out pretty much dead-on...

My mouth was watering so much right now I just choked on my saliva

Malcom thanks so much I picked up a small 2 pound piece of belly from my butcher and followed your steps. It was un-real, butterey, tender just incredible. So I will be doing a 12 pound belly next weekend, thanks again! One question where and what type of gloves are you using? Thanks again

Thanks for the info - great job!

You've come a long way Mr Reed. That knife from humble beginnings. Ps, that pork belly is the bomb.

I did try this and it was so good

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It's 2022 and I tried a whole Hogs Head last week....I was impressed 👍

Pulled pork belly and crispy sliced pork belly two different techniques. I'm ok with either way. Thanks for sharing this video Malcolm

Can I come to your house next time you have a BBQ party? Omg you know how to cook some pork!

Amazing thank you perfect learning vid 4 myself

That was awesome.

Malcom Reed you are the best !!

Smoking my first pork belly tomorrow, just the way you did.

Thanks for the good advice

Outstanding, Brother! Thanks so much for the instruction! #againstthewindgrill

Just love this guy's videos. He know his shit.

fantastic looks awesome. today we did a bacon beef tenderloin

My mouth is watering. Thats all I can say.

This guys the best

Looks soooooooooooooooooooo GOOD!!!!

I got wood... to smoke a pork belly with. Looks deluxe. Gonna give it a go in my new smoking box on the weekend.

Nice Job Boss Hog!!!

Great video good sir About to do my first belly this week

5:15 a lesson to teach your son when hits puberty so he isnt shocked when it happens.

You’ve come a long way baby!

10:53 Listen to the dog in the background freaking out at smell of the meat.

Very nice.

amazing!

Great looking recipe Malcolm! Excellent! Would you change the recipe/temp/timing much on an offset smoker? I was going to convert this to an offset and see how she comes out. It looks killer!

this is a very old video but it's still spot on it's my go to recipe` for bellies. did one today for the Florida Georgia game.

That looked great! I have been itching to toss a belly on my UDS but can not find one here where I live. Speaking of, hopefully the next cookoff in Murphysboro, IL if you are there I'll swing by and say hello if I see you. Long time lurker of your videos and site! Keep on keeping on man!!

Malcolm, I was just watching you make those pork belly rosettes and some drool rolled out of my mouth and plopped on my foot! Dang!!!! Gonna make one just for fun at a big contest next month here in Texas Thanks again for all the great info and welcoming the BBQ world into your home Devin Thomas Mutts and Butts BBQ

man you know you got damn good talent

I did your pork belly burnt ends and it turned out just as good as you made it look in your video.. that being said, am I able to keep this resting until the day after and still have the same tenderness and moisture ? I want to prepare it the day before and serve it the following day for thanksgiving

When you pulled it apart I was like NOOOOOOOOOOOO

PERFECT!!!!

I found this video now because im making belly. As always thank for great adwise and a great video. After its cooked im going to cool it over night. Then cut into squares. Blast heat and serve with a salad.

Did mine like yours I'm not sure what I did wrong the flavor was there But it was really crispy on the outside

Oh my DANG that looks absolutely amazing brother! I've never low and slow'd and pork belly before but heard about how tender the meat turns out. This video is a testament of that! Couple questions: what did you do w/ the trimmings from the beginning? Do you smoke them as well or just toss em? Also, what brand/model injector is that? Thanks for the great video. You obviously know your stuff!

Awesome 👍😎

Ahh.. this looked just fatastic! Cheers from Norway

Right on!

amazing

Wow, Looks great. I was kicking around doing a pork belly for my wifes 40th birthday party we are probably going to have about 20 to 25 mouths to feed how big of a belly would I need or will I likely need more than one?

Ah you're killin me.

Awesome

I quit smoking pork butt. I only smoke pork belly. I don't foil it, just smoke for 4-6 hours at 230 + - and rest for an hour or so and pull it. Always keep a drip pan with something in it to pour on after pulling. It is like nectar of the gods.

Depending on the person and where you from some people would never inject or put glaze, rub, etc... I'm from Texas and I love the natural flavors of whatever meat I'm cooking or smoking. Salt and Pepper. But I love your videos!

Dang it. I just ate dinner, but I'm now hungry again.

When he pulled it apart initially the camera person was pointing away from the meat. That pissed me off...

Well, I know what I am doing this weekend!