Are you trying to perfect your crispy pork belly with some next level crackle?

The Pitmaster University team are going to help you take your pork belly skills to the moon!

This is how to cook, PERFECT, SUPER CRISPY PORK BELLY in the Weber Kettle by David Ong and the Pitmaster University team.

The secret is dry skin and high heat but most don't dry the skin properly.

No boiling water! No scoring! No salt and vinegar the night before! None of that because I've removed these steps because they're simply unnecessary and you're about to find that out too.

Here's the link to the meat tenderiser. You don't need a fancy jaccard or to bash the skin too hard because you don't want the holes to go too deep.

https://www.amazon.com.au/AvantiPork...

Don't forget to take lots of pics because a pic will help me, help you to tweak things to perfection.

A picture of the raw meat, of the meat on the smoker and of the results will help immensely with you having a short cut to success and nailing it too.

Flick us a message at Pitmaster University on Facebook and we will help you hit those BBQ home runs.

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