Savory Smoked Pork Belly – Tender, Juicy, and Packed with Flavor!
#porkbelly #smokedporkbelly #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
– Killer Hogs Hot Sauce
– Killer Hogs Hot Rub
– Killer Hogs TX Brisket Rub
– Thermoworks RFX
– 12′ Brisket Slicing Knife
I love bold, smoky, melt-in-your-mouth pork belly… and this one does not disappoint. It’s fatty and delicious and tastes like real pit-smoked pork belly.
Ingredients:
– 5 lb pork belly, cut in half
– 2 tbsp Killer Hogs Hot Sauce
– 2 tbsp yellow mustard
– Killer Hogs Hot Rub (to taste)
– Killer Hogs TX Brisket Rub (to taste)
– 1/4 cup apple cider vinegar
– 1/4 cup water
Instructions:
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!
This pork belly is rich, smoky, and juicy as it can be! You can make tacos, sandwiches or just serve it up with a couple sides for dinner.
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Melt-In-Your-Mouth Smoked Pork Belly | The Most Succulent Bite in BBQ
39 Comments
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Is it belly or charcoal?😂
How do u use wood splits and not overpower it with smoke?
Very nice!
For the love, sharpen your knives. 🤣
What type of butane torch do you use, looks cool.
I tried this a couple days ago, despite having a temperature of 275 at the grate and 300 at the top of the cook chamber for most of the cook I ended up pulling them at around 174 internal after cooking for 6-7 hours. I was mesuring the grate temperature in two separate places as close to where the meat was as possible so i dont think i have a cold spot exactly where the meat was sitting. I've gone back and checked all my thermometers against a new one and they are all within a degree or two of it from room temperature to 350 degrees.
Now i have a much smaller offset so maintaining perfect temperature is impossible a was adding wood around 260 and hitting 290 when it caught. Lowest temperature I say at the grate was 251 and highest was 302, these were very brief spikes and drops, the average temperature was 275, with a normal swing of 260 to 290.
How many hours did it take you to hit 200 internal? Trying to figure out what went wrong, the pork belly was delicious, but it never got super soft in the middle the probe had resistance near the center so in 7 hours in never got over 174 internal temperature. I pulled it at midnight because I was just beat not expecting this to be more then a 4 or 5 hour cook. I guess I'll start the next one in the morning rather then mid afternoon.
Anyway bacon is cooked will work every time.
Thank you for the video and recipe.
I’m a fan
Add some English mustard and some Duke's makes a tasty binder and adds to the crust…
What gloves do you use when you’re cooking?
What is the name of the torch you use to light your fire?
Makes for some amazing tacos
ultimately what you're cooking is the un-reality of what BBQ is. you're just bastardizing some offbrand bullshit that you're calling BBQ
just wanted to say thank you for all you do n how u do it my neighbors would also like to say thanks lol
Man that looks awesome. I made your pork belly burnt ends a few times and they are incredible. I am looking forward to smoking some pork belly now. Thank you for what you do.
I’m gonna have to try and smoke my pork belly like a brisket
What’s the best brand of butchers paper?
Une super recette bravo 🎉
Very underrated piece of meat. Cheap and delicious!
This guy is boogie2988 from an alternate reality.
Really liking this technique! Thanks for the knowledge!!!
Damn Son! I slow cook a belly as well. That looks delicious, Like Buttuh!
Fat signs at the skin side
I have always wanted to cook pork belly. It looks so good
Looks amazing!
Love taking those slices the next day and pan searing or deep frying
Never, and I mean never, trust a skinny chef.
BBQ Porn Heaven!
Do you remove the skin before smoking?
Damn Malcom that looks sooo good. 🥹😋
Greetings from Germany.
You are killing me!!!!! I could almost taste it through the phone….lol😂
What do you think of the rfx probe?
I do pork belly burnt ends. I love the point of the brisket so much it hurts me to make burnt ends with it. So bellies is a good substitute. 😉
Malcom is the GOAT of BBQ!
Great Channel , Great Video , Great Guy 👍🏻
OK… you made this sound and look so damned good I am literally headed out right now to get a couple bellies! I've never tried cooking/smoking one, so the next thing on my Traegar is gonna be BELLY! Thanks!!
You lookin good bro. Keep going
Belly used to be a cheap cut of meat..
Nothing but fat 🤮
The Goat…. hes so passionate about what he does….