I've been wanting to show you how to make smoked whole pork belly and the time has come to make that happen. As you probably know, pork belly is the stuff that bacon is made of and it's just bursting with flavor– the absolute best part of the pig if you ask me.
Course Entree
Cuisine Barbecue
Prep Time 30 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours30 minutesminutes
Ingredients
1whole Pork Bellytough skin/rind removed
¼cupJeff's barbecue sauce
¼cupYellow mustardoptional
Jeff's original rub
Jeff's Texas style rub
Instructions
Step 1: Remove Rind/Skin if Required
Use a very sharp knife to remove skin/rind if required.
Step 2: Make Cuts in Fat Cap
With the pork belly laying flat in front of you, fat cap side up, use a very sharp knife to make cuts (back to front) about ¼ inch deep and about 1 inch apart.
Make the same cuts from side to side.
Step 3: Season Fat Cap
Apply barbecue sauce or yellow mustard all over the fat cap to help the rub to stick.
Sprinkle rub generously onto the fat cap.
Step 4: Season the Meaty Side
Flip the pork belly over.
Apply the same barbecue sauce or mustard and rub on the meaty side.
Step 5: Set Up Smoker
Set up your smoker for cooking at 225°F (107°C) using indirect heat and if your smoker has a water pan, fill it up.
Once the smoker is ready, go get the meat and get it on the grates.
Step 6: Cook with Smoke
Place the pork belly on the smoker grate fat side up.
Let it cook for about 4 hours or until it reaches 160°F (71°C).
Step 7: Foil or Paper Wrap
Wrap the meat in foil, butcher paper or you can place it down in a foil pan and cover that with foil.
After wrapping or covering, place it back on to the grate for another ~1.5 hours.
Step 8: Finish and Serve
Let the pork belly reach about 200°F (93°C) before calling them done.
Let the meat rest with foil tented over it for at least 15 minutes before serving. An hour is better.