Melt-In-Your-Mouth Smoked Pork Belly | The Most Succulent Bite in BBQ

Byamazingfoodstv


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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39 Comments

  5. 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.

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