Voila! You've now cooked the perfect smoked pork belly. How Long to Smoke Pork Belly The whole process from start to finish took about 8 hours for a 4 pound belly, but as with any low and slow cook that can vary based on the thickness of your meat and temp swings in your grill. Always shoot to cook for internal temperature instead of time. Step 1: Score Your Pork Belly If you want crispy pork you need to score and rub it with sea salt. See how I did it below Step 2: Apply Rub to Pork Belly First, we applied the binder, which was mustard then applied the pork rub. Sometimes we also use a texas style rub I have included the recipe for it below.
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together. To create the best-tasting pork belly, give yourself 24 hours prior to your event to prepare it properly. Where Can I Get Pork Belly? You can grab a slab of uncured pork belly at your local butcher or even wholesale stores like Costco or Sam's Club. For best flavor, remove the skin/rind. Steps 1 When ready to cook, set the Traeger temperature to 275℉ and preheat with the lid closed for 15 minutes. 275 ˚F / 135 ˚C 2 Season the pork belly on both sides with the salt, pepper, and Traeger Pork & Poultry Rub. Ingredients 1 (3 lb) pork belly, skin removed 4 Tablespoon kosher salt 1/2 Teaspoon Black pepper Maintaining a low temperature in your smoker of around 225F-250F degrees is your best bet to get tender meat. How do I serve pork belly? Pork belly is great as an appetizer! Serve it sliced in chunks and pop in some toothpicks. Serve with extra BBQ sauce for dipping. What type of smoker works best? I used a Traeger pellet smoker for this. Prep Time: 30 minutes Cook Time: 6 hours Smoker Temp: 225°F (107°C) Meat Finish Temp: 200°F (93°C) Recommended Wood: Cherry and/or Apple What You'll Need 1 whole Pork Belly (tough skin/rind removed) ¼ cup Jeff's barbecue sauce ¼ cup Yellow mustard (optional) ½ cup Jeff's original rub ½ cup Jeff's Texas style rub Finding/Purchasing Pork Belly
Best Smoked Pork Belly Burnt Ends Recipe Oklahoma Joe’s NZ
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 at 225 degrees F. Let's get smoking. What is Pork Belly? Pork belly is a fatty and boneless meat cut from the belly of the pig. It's characterized by a thick layer of fat on top and beautiful marbling through the muscle. This high-fat content is what makes it perfect for all slow cooking methods, especially backyard barbecue smoking. Step One: Mix the dry ingredients for your sweet rub in a small bowl. Then, over a cooking pan or cutting board, sprinkle it over all sides of the strips of pork belly. Be sure to coat every side. Then as you turn each piece, rub it in the rub that is remaining on the tray to really get it to rub in well and ensure it is thoroughly covered. Preheat your smoker to 225 degrees F. Place the pork belly fat side up in your smoker. Place a foil pan with an inch or so of water in under the pork belly to catch the dripping. You can replenish the water as needed throughout the smoking process. Smoke the pork belly using applewood until it reaches an internal temperature of 165 degrees F.
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💬 Reviews 🥘 Smoked Pork Belly Ingredients You don't need much to make perfectly smoked pork belly. You just need to make sure you have a quality cut of meat! Pork Belly Slab - A 4-pound slab of pork belly with the skin trimmed. Pork Dry Rub - ½ cup of pork dry rub (1 batch of my dry rub or your favorite brand). Prepare the Dry Rub In a small bowl, mix together 2 tablespoons of brown sugar, 2 tablespoons of paprika, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. This mixture will form the dry rub for your smoked pork belly.
Prepare hot charcoals in chimney, once covered in white ash add to firebox. Preheat smoker to 225-250 F and add smoke wood chunks, chips of both, according to the manufacturer's instructions. Place the pork belly directly onto the grate or rack and (if using) stick a meat thermometer probe into the thickest part. August 10, 2022 by Erin Jump to Recipe Smoked Pork Belly Strips are the only thing better than bacon! Seasoned with an easy dry rub, the pork is cooked low and slow until it's tender, juicy, and melts in your mouth. It's a smoky and deeply flavored cut of meat that must make an appearance at your next barbecue. Jump To Bacon vs. pork belly
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The Directions. 1. Fire up your smoker to 225 degrees. Meanwhile, trim the pork belly, paying special attention to remove any silver skin. 2. Using your sharpest knife, slice pork belly into long pieces, like the above. 3. Apply yellow mustard to the pork to act as a binder. 4. Ingredients You Will Need How to Smoke Pork Belly in an Electric Smoker Why It's Crucial To Use a Pork Belly Dry Rub To Get the Best Flavor Why You Smoke to a Temperature and Not for Time Where Can You Buy a Pork Belly Best Wood Chip Flavors for Your Pork Belly What To Serve With Smoked Pork Belly How To Store Smoked Pork Belly
