Pork Belly Skewers
Pit Master Paul knows his meats! Making some delicious pork belly skewers that are ready for any occasion. I mean who doesn't want a good meat stick.
Trim off the silver skin on the pork belly
Once trimmed slice your pork belly 1 inch wide and around 5-6 inches long
Guide your pork belly on to the skewer
Once all the pork belly is on the skewers place them on a cooling rack
Season all sides of the pork belly with Infidel Pork Rub
Then on one or two sides season with Platoon Sergeant Seasoning
Place in your smoker anywhere between 225-275 degrees (I used oak pellets)
Let them cook for about 3 hours and then rotate them
When they reach 195 degrees internal coat them with our Bunker Bacon Bourbon BBQ Sauce
Once they reach 200-205 internal they are done
Let them rest for 10-15 minutes
Serve them up right on the skewer!
Spritz your meat sticks every 30-40 minutes with either apple juice or water to keep moist.