Smoked Pork Belly

Smoked Pork Belly

This savory, slow-smoked pork belly recipe is rich, juicy, and tastes like real-pit bbq. I left out the sweet and gave it almost a brisket treatment... and this pork belly will hurt you it's so good! 

Author

Malcom Reed

Ingredients

• 5 lb pork belly, cut in half
• 2 tbsp Killer Hogs Hot Sauce
• 2 tbsp yellow mustard
• Killer Hogs Hot BBQ Rub
• Killer Hogs TX Brisket Rub
• 1/4 cup apple cider vinegar
• 1/4 cup water

Directions

1. Prepare the Pork Belly: Pat the pork belly dry with paper towels and cut it in half for more even cooking.
2. Apply the Binder: Coat each piece of pork belly with Killer Hogs Hot Sauce and yellow mustard to help the seasoning stick.
3. Season Generously: First, apply a good layer of Killer Hogs Hot Rub, then follow with a layer of Killer Hogs TX Rub for extra depth of flavor.
4. Preheat the Smoker: Set up your smoker for indirect heat and bring the temperature to 275-300°F.
5. Smoke the Pork Belly: Place the pork belly pieces on the smoker and cook for about 2 hours.
6. Prepare the Spritz: Mix 1/4 cup apple cider vinegar and 1/4 cup water in a spray bottle.
7. Spritz Regularly: After the first 30 minutes, begin spritzing the pork belly every 30 minutes to keep it moist and enhance the bark.
8. Check the Internal Temperature: Continue smoking until the internal temperature reaches 202-208°F.
9. Rest the Pork Belly: Remove the pork belly from the smoker and let it rest for at least 20-30 minutes. For even better results, rest it in a dry cooler for an hour.
10. Slice and Serve: Slice the pork belly to your preferred thickness and enjoy!