TexasCHLforum.com

We by the pork belly with skin on. Season both sides. Score the back side to it doesn’t shrink up while smoking. When it it’s 195 degrees internal. I take them off the smoker and fry the skin. The the meat and and fat goes back on the smoker for burnt ends. This is after they are done I like a little rib candy.

We make our own and then we turn the meat to pork belly burnt ends. I would have took a picture of the Chicharrones