Pit Boss Smoked Pork Belly

This Pit Boss smoked pork belly is juicy, succulent when done right on the smoker. When tender meat melts in your mouth, you know you’ve done something right.

But how do you achieve this result of pure deliciousness? Don’t worry because we’ll walk you through it with this recipe. Whether you choose to slice, cube, or shred this meat, you’ll be glad you smoked it!

Why You’ll Love This Pit Boss Smoked Pork Belly Recipe

This recipe is super easy to make and so It’s also easy to customize. Just choose your favorite pork rub or use the seasonings I suggest below.  Just remember to prepare some of your favorite sides to go alongside it, 

I have included some of my favorites below if you need some inspiration.

What You’ll Need to Cook Pit Boss Smoked Pork Belly

  • Pork Belly
  • Mustard
  • Freshly Ground Salt & Pepper
  • Ground White Pepper
  • Cayenne Pepper
  • Ground Black Pepper
  • Mustard Powder
  • Granulated Garlic
  • Chilli Powder
  • Ground Cumin
  • Kosher Salt
  • Sugar
  • Sweet Paprika

How to Make Pit Boss Smoked Pork Belly

Step 1: Prepare the Pork Belly

Score the pork belly. Do not cut too deep, just deep enough for salt and rub to permeate the meat. The slits should make 1-inch squares on the surface.

Apply a binder like mustard then season all sides liberally with the dry rub and salt.

Ingredients for Rub

  • 3 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon cayenne pepper

Step 2: Smoke the Pork Belly

Preheat the smoker to 250°F and set it up for indirect cooking. Place the pork belly in the smoker and insert the temperature probe. We used apple wood chip wood for this cook.

Cook the pork for about 2 hours per pound. Spritz occasionally with apple juice or beer every 45 minutes, this helps to develop the crispy skin.

Once you reach an internal temperature of 165°F you can either pork belly in foil with apple juice or leave it as is. If you do decide to wrap the it may affect how crispy the skin goes. If you wrap the pork you can try and get crispy skin by allowing it to cook until you reach 200°F then remove the foil and let the skin crisp for 10 minutes before removing it from the smoker.

If you the pork belly, just cook it until it reaches 200°F.

Step 3: Finish the Pork Belly

Let the meat rest for about 15 minutes. Then serve with your chosen sides.

Picking a Rub for Pork Belly

There are a lot of dry rubs designed especially for pork. You can use a pork rub from your favorite seasoning brand! I have included the recipe for my rub above if prefer to make your own rub. 

A lot of people like to use good old kosher salt and cracked black pepper. This simple combination can be delicious!

Garlic powder and onion powder are classics that you can rub onto the pork. Or you can try more exciting spices like cumin, chili powder, sage, or rosemary.

What Temperature to Smoke Pork Belly 

Smoke the pork meat at 225°F. This temperature allows the meat to cook low and slow.

A smoky flavor will permeate the meat throughout the time the pork cooks in indirect heat. This will ensure that you have juicy pork and a delicious flavor!

How Long to Smoke Pork Belly

Cook the pork for about 2 hours a pound at 250°F, so it will take about 3-5 hours to smoke 3 pounds of pork belly. However, that can vary on the temperature of your smoker and the thickness of the meat.

You want the pork belly to have an internal temperature of 165°F before you remove it from the smoker. Then place it in a foil with beer/ juice and place it back on the smoker until you reach 200°F.

How To Store Leftover 

You can store the leftovers in an airtight container in the refrigerator for 3-4 days. If you have a freezer-proof container or bag, you can freeze the pork belly for two months. Pulled pork and pork belly cubes will thaw more quickly if this is the route you take.

There are several recipes you can use leftover pork belly for. If you make extra and freeze it, you’ll be able to use it in a delicious recipe later!

My Favourite Wood Chips for Pork Belly

Apple wood chips are a great option for smoking pork, the mild flavor will complement the pork well.

There are other subtle flavors you could choose, such as cherry wood or pecan wood. For something a bit more exciting, try maple or hickory.

What To Serve With Pit Boss Smoked Pork Belly

Whether you’re doing pork belly tacos, pulled pork sandwiches, or pork belly bites, you need a side dish. Try serving your pork with one of the following sides:

Pit Boss Smoked Pork Belly

This Pit Boss smoked pork belly is juicy, succulent when done right on the smoker.
Prep Time10 minutes
Cook Time3 hours
Resting Time15 minutes
Total Time3 hours 25 minutes
Course: Appetizer, Dinner, lunch, main, Main Course
Cuisine: American, Barbecue, bbq
Servings: 8 serves
Calories: 526kcal
Author: Charlie
Cost: 27

Equipment

  • Smoker

Ingredients

  • 1 3 to 3-1/2- pound section of pork belly
  • 3 tbsp mustard
  • Freshly ground salt & pepper to taste
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 Tablespoon ground black pepper
  • 1/2 Tablespoon mustard powder
  • 1 Tablespoon granulated garlic
  • 1 Tablespoon chilli powder
  • 1 Tablespoon ground cumin
  • 2 Tablespoons kosher salt
  • 2 Tablespoons sugar
  • 2 Tablespoons sweet paprika

Instructions

  • Score the pork belly. Do not cut too deep, just deep enough for salt and rub to permeate the meat. The slits should make 1-inch squares on the surface.
  • Apply a binder like mustard then season all sides liberally with the dry rub and salt.
  • Preheat the smoker to 250°F and set it up for indirect cooking. Place the pork belly in the smoker and insert the temperature probe. We used apple wood chip wood for this cook.
  • Cook the pork for about 2 hours per pound. Spritz occasionally with apple juice or beer every 45 minutes, this helps to develop the crispy skin.
  • Once you reach an internal temperature of 165°F you can either pork belly in foil with apple juice or leave it as is. If you do decide to wrap the it may affect how crispy the skin goes. If you wrap the pork you can try and get crispy skin by allowing it to cook until you reach 200°F then remove the foil and let the skin crisp for 10 minutes before removing it from the smoker.
  • If you the pork belly, just cook it until it reaches 200°F.
  • Let the meat rest for about 15 minutes. Then serve with your chosen sides.

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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