This smoked pork belly is next-level delicious... Juicy, hickory smoked and seasoned with savory flavors. It MELTS-IN-YO'-MOUTH!
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
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5 lb pork belly, cut in half
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2 tbsp Killer Hogs Hot Sauce
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2 tbsp yellow mustard
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Killer Hogs Hot BBQ Rub
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Killer Hogs TX Brisket Rub
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1/4 cup apple cider vinegar
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1/4 cup water
Directions
Prepare the Pork Belly: Pat the pork belly dry with paper towels and cut it in half for more even cooking.
Apply the Binder: Coat each piece of pork belly with Killer Hogs Hot Sauce and yellow mustard to help the seasoning stick.
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.
Preheat the Smoker: Set up your smoker for indirect heat and bring the temperature to 275-300°F.
Smoke the Pork Belly: Place the pork belly pieces on the smoker and cook for about 2 hours.
Prepare the Spritz: Mix 1/4 cup apple cider vinegar and 1/4 cup water in a spray bottle.
Spritz Regularly: After the first 30 minutes, begin spritzing the pork belly every 30 minutes to keep it moist and enhance the bark.
Check the Internal Temperature: Continue smoking until the internal temperature reaches 202-208°F.
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.
Slice and Serve: Slice the pork belly to your preferred thickness and enjoy!
Mr Reed, I picked up a 10lb pork belly. Should the skin be removed for this cook?