Smoked Pork Belly Recipe

This brisket-style smoked pork belly is seasoned with layers of BBQ rub and SPG, then smoked low and slow at 275°F until the fat renders and the meat is incredibly tender. After a long rest, slice it into thick pieces just like brisket for a rich, smoky BBQ main course.

Course Appetizer, BBQ, dinner, Grilling, Main Course

Cuisine American, BBQ, Cajun, Mediterranean, Southern

Keyword comfort food, easy, low carb, party food, smoked pork belly

Prep Time 15

Cook Time 3

Resting Time 2

Servings Servings

Calories 17kcal

Author Bon Appeteach

Ingredients

4-5 lb Skinless Pork Belly (full slab)
2-3 tbsp Mayo or other preferred binder
1/4 cup BBQ Dry Rub
3 tbsp SPG Rub for added texture and layering

Spritz

1/4 cup Apple Cider Vinegar
1/4 cup Water

Instructions

Preheat the smoker. Preheat your smoker to 275°F and set it up for indirect heat. Add your preferred smoking wood as needed.
Prep the pork belly. Place the pork belly onto a large cutting board and pat it dry with paper towels. Trim away any excessively thick or hard pieces of exterior fat if needed.
Add the binder. Coat all sides of the pork belly with a thin, even layer of mayonnaise or your preferred binder.
Season the pork belly. Generously coat the pork belly with your BBQ dry rub. Follow with an even layer of SPG seasoning to add additional salt, pepper, garlic flavor, and texture to the bark.
Smoke. Place the pork belly directly onto the grill grates, positioning the fat side toward the primary heat source. Smoke at 275°F for approximately 3.5–4 hours.

Time may vary! Use temperature and tenderness to truly determine "doneness".

Spritz. Combine the apple cider vinegar and water in a spray bottle. Once the bark has set, lightly spritz the pork belly a few times throughout the remainder of the cook as needed. Avoid overspritzing.
Check for tenderness. Begin checking the pork belly once the internal temperature approaches 195°F. Continue smoking until it reaches approximately 200–205°F and a meat thermometer or probe slides into the thickest portions with very little resistance.
Rest. Remove the pork belly from the smoker and allow it to rest for at least 2 hours before slicing. Loosely tent or wrap it during the rest if desired.
Slice and serve. Use a sharp slicing knife to cut the pork belly into thick slices, similar to slicing a beef brisket. Serve warm with your favorite BBQ sides or use the slices for sandwiches.

Notes

Cooking time: Thickness matters more than weight, so larger or thicker slabs may require additional time.
Resting: Don't skip the long rest. It helps the rendered fat settle and gives you cleaner, more tender slices.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.

Nutrition