This smoked pork belly recipe is an absolute must try for any BBQ lover! This pork belly brisket uses simple ingredients and cooks in less time than the traditional beef brisket. As a bonus, it also costs less. Let me show you the process.
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Ingredients Needed
Here’s all you need for this easy recipe:
- Pork belly (about 3-5 lbs.)
- Kosher salt
- Pepper (medium mesh)
- Apple juice
- Apple cider vinegar
- Beef Tallow (optional)
Can You Smoke Pork Belly Like a Brisket?
You absolutely can smoke pork belly like a brisket. It has great flavor and cooks in less time. Pork belly is also more affordable than beef brisket, which less time and less cost makes this more desirable to make.
Did you know that pork belly is where bacon comes from? Knowing this makes this cut more desirable!
Do You Need to Brine Pork Belly Before Smoking?
While it is necessary to brine pork belly when making bacon, it is not required for smoking like a brisket. We don’t brine beef brisket before smoking, so same rules apply with pork.
Getting Started
The pork belly should be around three to five pounds. Some stores sell them this way while others, like Costco, sell the full slab. A full slab will be around 10 pounds.
If you have a full slab, cut out the center portion, leaving two ends. The center will have the highest ratio of meat to fat. Save the two ends for other recipes like pork belly burnt ends or bacon.
Prep the pork belly by scoring the fat on top. Lay the meat on the cutting board fat side up, take a sharp knife and make a diagonal cut across the fat about 1/4 inch deep. Repeat this every couple of inches.
Once all of those cuts are made, make additional cuts on top in the opposite direction. When done, scoring the fat will give it a checkerboard look.
How to Season
Since we are cooking pork belly brisket, it makes sense to season it like a brisket. For this pork belly recipe, I’m using an equal mix of kosher salt and medium mesh black pepper. Apply a light to moderate amount of seasoning as the larger granules will produce more flavor. Season all sides equally.
When it comes to binders, such as mustard, mayonnaise, or olive oil, I prefer to skip it. It’s not necessary and doesn’t add much flavor. Unless you’re using hot sauce or even BBQ sauce. Sweet and spicy flavors will stand out.
Cooking on the Smoker
With the grill preheated to 250 degrees over indirect heat, place the seasoned pork belly on the grill grates fat side up. This allows the fat to render into the meat, producing more flavor in each bite.
Spritz the meat once an hour with a mix of equal parts apple juice and apple cider vinegar. This will help prevent the outside of the meat from drying out.
When it comes to smoking woods, pork lends itself very well to all sorts of fruit woods and hard woods. Fruit woods such as cherry, apple, or peach give off sweet, mild flavors. Hard woods like oak, maple, and hickory are rich and savory and help the natural flavor of the meat stand out. With that said, I use a blend of cherry and hickory with smoked pork belly.
Should You Wrap Pork Belly When Smoking?
Wrapping smoked pork belly with pink butcher paper helps trap some additional heat while allowing some air flow. Also known as the “Texas crutch”, this helps the meat cook faster and push it past the “stall”.
The stall happens when meat reaches a point that it starts to “sweat” and cool itself down. This means the meat is regulating its own temp and stops progressing. This can take an hour or two to get past. Wrapping helps meat cook faster.
When wrapping, pull meat off the grill when it hits an internal temp of around 165 degrees. Wrap in pink butcher paper is preferred, but foil works too. Keep in mind when wrapping in foil that the meat will cook faster and texture will be soggy. If wrapping in foil, remove it near the end of the cook to let the outside of the meat develop that bark-like texture.
How Long Does it Take to Smoke Pork Belly?
All in all, it will take around six hours to fully smoke pork belly like a brisket. When it comes to barbecue, it is best to go off of temperature, not time. The internal temperature we are looking for the meat to be at is 202 degrees.
Resting and Slicing
Resting meat is important as it allows the the food to finish cooking internally and let those savory meat juices build up inside. Slicing too early will allow all of that flavor to run out. Rest the smoked pork belly in a cooler for about an hour before removing.
Cut the pork belly brisket into pencil thin slices. Make sure to slice against the grain. In this case, it should look like you’re slicing bacon.
Similar Recipes to Try
BBQ Maple Pork Belly Burnt Ends
Smoked Pork Belly (Brisket Style)
This smoked pork belly recipe is an absolute must try for any BBQ lover! It uses simple ingredients and cooks in less time than the traditional beef brisket.
Ingredients
- 1 pork belly (3-5 lbs.)
- 2 Tbsp kosher salt
- 2 Tbsp black pepper
- 2 Tbsp apple juice
- 2 Tbsp apple cider vinegar
Instructions
- Preheat grill to 250 degrees over indirect heat with a blend of hickory and cherry woods.
- Score the fat of the pork belly 1/4 inch deep with a sharp knife. Cuts should go diagonally across the fat side about two inches apart.
- Season all sides of pork belly with equal parts salt and pepper mix.
- Place on smoker for three hours, spritzing once an hour with a mix of equal parts apple juice and apple cider vinegar.
- When meat reaches internal temp of 165 degrees, remove and wrap in pink butcher paper or foil.
- Place back on grill and cook until internal temp reaches 202 degrees. Remove and rest for 30 to 45 minutes before slicing and serving.
Notes
- Substitute salt and pepper for your favorite seasoning blend for pork.
- After cooking, rest in cooler for two hours if eating later.
- Ensure meat temps are accurate with a reliable digital meat thermometer.
Nutrition Information:
Yield: 16 Serving Size: 4 ouncesAmount Per Serving: Calories: 332Total Fat: 24gSaturated Fat: 9gCholesterol: 96mgSodium: 108mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 26g
NOTE: Nutrition information isn’t always accurate.
