Smoked Whole Pork Belly

Smoked Whole Pork Belly

from smoking-meat.com
390 min
1 servings

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.

Ingredients

  • 1 whole Pork Belly (tough skin/rind removed)
  • 1/4 cup Jeff's barbecue sauce
  • 1/4 cup Yellow mustard (optional)
  • Jeff's original rub
  • Jeff's Texas style rub

Directions

  1. 1

    Use a very sharp knife to remove skin/rind if required.

  2. 2

    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.

  3. 3

    Apply barbecue sauce or yellow mustard all over the fat cap to help the rub to stick.

  4. 4

    Flip the pork belly over.

  5. 5

    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.

  6. 6

    Place the pork belly on the smoker grate fat side up.

  7. 7

    Wrap the meat in foil, butcher paper or you can place it down in a foil pan and cover that with foil.

  8. 8

    Let the pork belly reach about 200°F (93°C) before calling them done.