How to smoke the pork belly:
The pork belly is cooked low and slow for at least 3 hours or until the internal temperature reaches 165 degrees F, and up to 6 hours for an even more tender pork belly. The longer the pork belly smokes, the more fall apart tender it gets. Sometimes you might want it slightly firmer and other times you may want it to practically melt in your mouth.
Remove the skin from pork belly (if it is still attached) and score the skin in a 1″ cross pattern.
Sprinkle the dry rub over all sides rubbing it in all the nooks and crannies, then cover the pork belly with plastic wrap and refrigerate for at least 24 hours.
Let the pork belly sit out to come to room temperature while you bring the smoker to 225 degrees F.
Add the wood chips and once it starts to smoke, place the pork belly in the smoker over indirect heat for 3 to 4 hours, or until it comes to an internal temperature of 165 degrees F.
Remove from the heat and let rest for at least 20 minutes.
Pork belly dry rub:
The dry rub is an essential part to enhance the flavor and tenderness. The amount of salt and sugar in the dry rub also makes it like a dry brine. Let the pork belly sit covered in the refrigerator for at least 12 hours, and preferably for 24 hours before smoking it.
- 2 lbs pork belly
- Pork Dry Rub
- 2 tbsp Kosher salt
- 1/2 cup packed brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon Dark chili powder
- 1/2 tablespoon Ground black pepper
What temp is smoked pork belly done?
- Pork belly is ready to eat when it reaches an internal temperature of 165 degrees F, which takes about 3 to 4 hours at 225 degrees F. At that time, you can wrap the pork belly in aluminum foil or butcher paper and continue to cook it until the internal temperature reaches 200 degrees F. This will make the pork belly fall apart tender, but might not be best for every day use.