Best Smoked Pork Belly Like a Brisket Recipe – Easy, Juicy & Flavor-Packed BBQ Guide
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Smoked Pork Belly Recipe – Easy, Juicy & Flavor-Packed BBQ
Learn How to Smoke Pork Belly Like a Pro!
If you’re looking for an easy and delicious way to cook pork belly, this smoked pork belly recipe is for you. It’s simple, rich in flavor, and makes for an amazing meal—or even breakfast the next day.
Why You’ll Love This Recipe
- Flavor-packed: A perfect balance of smokiness and spice.
- Easy to follow: Simple steps with expert BBQ tips.
- Versatile: Enjoy it for dinner or as crispy pork belly for breakfast.
Let’s dive right in!
Ingredients
- 1 pork belly (size of your choice)
- 1 ½ tbsp 16-mesh black pepper
- 1 tbsp kosher salt
- ½ tbsp granulated garlic
- Yellow mustard (as a binder)
How to Smoke Pork Belly
Step 1: Prepare the Best Pork Belly Rub
Just like with a brisket, we’re making our own simple rub:
- In a small bowl, mix 1 ½ tablespoons of 16-mesh black pepper, 1 tablespoon of kosher salt, and ½ tablespoon of granulated garlic.
- Stir until well combined.
Step 2: Prep the Pork Belly for Smoking
- Pat the pork belly dry using a paper towel to remove excess moisture.
- Apply a thin layer of yellow mustard as a binder. You won’t taste the mustard, but it helps the rub adhere better.
- Liberally season all sides of the pork belly with the rub, ensuring an even coat.
- Let the pork belly sit for a few minutes while you get your smoker to temperature.
Step 3: Get the Smoker Ready
- Preheat your smoker to 275°F.
- Use your preferred wood (oak, hickory, or fruitwood work great).
- Place the pork belly fat side up on the top rack. This allows the heat to come up and render the fat properly.
Step 4: Smoking the Pork Belly
- Smoke the pork belly at 275°F for about 1.5 to 2 hours, allowing the bark to start setting.
- Check for dryness; if needed, spritz with water or apple cider vinegar.
- Continue smoking for another 2 hours, checking every hour to ensure it isn’t drying out.
Step 5: Checking for Doneness
- After about 4.5 to 5 hours, check the internal temperature—you’re looking for around 203°F.
- If the fat has kept the meat moist, no wrapping is necessary.
- Once it hits the target temp, remove it from the smoker and let it rest for about an hour.
Step 6: Slice and Serve
- Slice the pork belly to your desired thickness.
- Enjoy immediately or cool it down and save it for breakfast—it makes an excellent substitute for uncured bacon!
Expert BBQ Tips
- Why Cook Fat Side Up? This allows the fat to render properly, keeping the pork belly juicy.
- How Long to Smoke Pork Belly? Around 5 to 6 hours at 275°F for the perfect tenderness.
- Should You Spritz? Only if the meat starts drying out.
Final Thoughts
This smoked pork belly recipe is rich, flavorful, and incredibly easy to make. It doesn’t take as long as a brisket, but the results are just as satisfying. If you haven’t tried smoking pork belly like this before, give it a shot—you won’t be disappointed!
Tried this recipe?
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Enjoy your cook, and see you next time for another delicious BBQ recipe!
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