Smoke Pork Belly
Learn how to make smoky, tender smoked pork belly with this easy step-by-step guide. Perfect for beginners and pitmasters alike!
Equipment
- Smoker (pellet, charcoal, or electric)
- Wood chips (apple, cherry, or hickory work best)
- Meat thermometer
- Sharp knife
Ingredients
- 5 pounds of pork belly skinless, preferably
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional, for a kick
- 1/4 cup olive oil or yellow mustard as a binder
Instructions
Step 1: Prepare the Pork Belly
- Trim and Score: Trim any excess fat from the pork belly. Using a sharp knife, score the fat side in a crosshatch pattern to allow the seasoning to penetrate deeper.
- Season: In a small bowl, combine all the dry spices. Rub olive oil or mustard over the pork belly, then generously apply the spice rub, ensuring every nook and cranny is covered. Let it rest in the fridge for at least 4 hours (overnight is better).
Step 2: Set Up Your Smoker
- Preheat: Preheat your smoker to 225°F.
- Choose Wood Chips: Add your wood chips. For a milder flavor, go with apple or cherry. For a more robust smoky profile, opt for hickory.
Step 3: Smoke the Pork Belly
- Place the Meat: Position the pork belly on the smoker grates, fat side up. This ensures the fat renders down, basting the meat as it cooks.
- Monitor Temperature: Smoke the pork belly until it reaches an internal temperature of 165°F. This typically takes about 4-5 hours.
Step 4: Wrap and Finish
- Wrap in Foil: Once the pork belly hits 165°F, wrap it tightly in aluminum foil to lock in moisture.
- Return to Smoker: Continue smoking until the internal temperature reaches 195°F for a tender texture or 203°F for ultra-tender results. This step takes an additional 2-3 hours.
Step 5: Rest and Slice
- Rest: Remove the pork belly from the smoker and let it rest, wrapped, for 30 minutes.
- Slice and Serve: Slice into thick cubes or strips and serve immediately. For smoked pork belly burnt ends, cube the pork belly, toss with barbecue sauce, and return to the smoker for 30 minutes.