Smoked Pork Belly
Low-and-slow smoked pork belly delivers a deep brown crispy bark on the outside and pull-apart tender, richly marbled meat within. At 225°F over apple or cherry wood, this 3–5 lb skinless slab reaches 195–203°F internal temp over 6–8 hours — the sweet spot where the fat fully renders and every bite melts.
Equipment
- Smoker offset, pellet, or charcoal kettle — any smoker capable of holding 225°F indirect heat
- Instant-read thermometer essential for hitting the 195–203°F target
- Sharp knife for scoring the fat cap in a cross-hatch pattern
- Aluminum foil optional — use at the stall if prioritizing speed over bark
- Spray bottle optional — apple cider vinegar or apple juice for spritzing after hour 3
Ingredients
Pork Belly
- 1 slab skinless pork belly 3–5 lbs, fat cap intact
Dry Rub
- 2 tbsp kosher salt
- 1 tbsp coarse black pepper freshly ground
- 2 tbsp brown sugar packed
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper adjust to taste
Optional Glaze
- 1/2 cup BBQ sauce your favorite, for finishing glaze
Instructions
- Score the fat cap in a cross-hatch pattern with cuts spaced 1 inch apart. Slice only through the fat — stop before hitting the meat layer. This allows the rub to penetrate and the fat to render evenly during the long cook.
- Combine all dry rub ingredients in a small bowl: kosher salt, black pepper, brown sugar, garlic powder, smoked paprika, and cayenne. Apply the rub generously to all sides of the pork belly, pressing firmly into the score marks. Let the seasoned belly rest at room temperature for 30 minutes while you prepare the smoker.
- Preheat your smoker to 225°F and set it up for indirect heat. Add apple or cherry wood chunks or chips — these fruit woods provide a mild, sweet smoke that complements pork belly perfectly without overpowering it.
- Place the pork belly fat-side up on the smoker grates over indirect heat. Fat-side up allows the rendering fat to baste the meat below as it drips through, keeping the interior moist throughout the long cook.
- Smoke until the internal temperature reaches 165–175°F, approximately 3–4 hours. This is the stall — the point where evaporative cooling causes the temperature to plateau. Beginning around hour 3, spritz with apple cider vinegar or apple juice every 60 minutes to keep the surface moist and promote bark development.
- Decision point: For the best bark, leave the pork belly unwrapped and continue smoking. For a faster cook (saves 1–2 hours), wrap tightly in heavy-duty aluminum foil at the stall. Either way, continue cooking until internal temperature reaches 195–203°F — the point where the fat is fully rendered and the meat is pull-apart tender. Total cook time is approximately 6–8 hours at 225°F.
- Optional BBQ sauce glaze: When the internal temperature hits 195°F, brush BBQ sauce evenly over the pork belly. Leave unwrapped and smoke for an additional 20–30 minutes until the glaze caramelizes into a sticky, lacquered finish.
- Remove the pork belly from the smoker and rest for 10–15 minutes before slicing. This allows the juices to redistribute throughout the meat. Slice into thick pieces perpendicular to the grain and serve immediately.
Notes
No-wrap is the bark default: This recipe is written for no-wrap. If you decide to wrap at the stall, expect a slightly softer bark but faster finish — a reasonable trade-off on a time crunch.
Burnt ends variation: After the first stage at 165–175°F, cube the belly into 1.5-inch pieces. Toss cubes in BBQ sauce and brown sugar, place in a foil pan, and return to the smoker at 250°F for 1–2 hours until each cube reaches 200°F and the edges are caramelized.
Wood selection: Apple and cherry are the go-to for pork belly. Hickory works but delivers a stronger, more assertive smoke — use sparingly.