I took a whole pork belly and trimmed it to fit in the XL BGE. I scored the meat side and rubbed it with plenty of Meat Church Honey Hog Rub, and then parchment and heavy duty foil snugly protected just the meat. It was then flipped and the entire skin was wiped with white distilled vinegar. It then sat in my fridge, uncovered for 3 days to dry out the skin.
It was then smoked in the BGE at 225F for roughly 7 hours with lump charcoal and chunks of oak and apple. Once it reached 185 internal, I put it in a shallow pan with a rack on the bottom. Equal parts Lychee Juice (I had planned on apple juice but was out) and chicken stock were added until the liquid just reached the bottom of the meat. Then it was shoved into an upper rack of a 430* convection oven and roasted until the skin was the most beautiful sight in recent memory.
We still had oysters and a giant turbot to grill and consume, so this puppy sat in the warm oven for another 1-2 hours.
This was the crispiest, crunchiest skin I’ve achieved to date and the meat was so juicy and tender.
