Crispy on the outside, melt-in-your-mouth tender on the inside – smoked pork belly is pure perfection! If you’ve been looking for an excuse to fire up your pellet grill, this is it.
This foolproof recipe delivers perfectly balanced sweet, spicy, and smoky flavors. It’s ideal for weekend cookouts, game day gatherings, or whenever you want to treat yourself to something special.
Never cooked pork belly before? Don’t worry – I’ll walk you through every step to ensure crispy, juicy results every time!
Table of contents
What You Need to Know
Preparation Time: 20 minutes
Cooking Time: 5-6 Hours (2.6lb pork belly)
Temperature of Smoker: 250°F
Finishing Temperature of the Pork: 200°F
What You Need for Smoked Pork Belly
Pork belly
Mustard
Apple juice or beer for spritzing
BBQ Rub or use the ingredients below to make my homemade rub.
Brown sugar
Paprika
Chili powder
Salt
Cumin
Ground black pepper
Smoked paprika
Garlic powder
Onion powder
Cayenne pepper
How to Smoke Pork Belly on a Pellet Grill
Step 1: Score the Pork Belly
If you’re using frozen pork belly, ensure you allow time for it to defrost. Score the pork belly with a sharp knife. Cut the skin of the pork with diagonal lines in both directions.
If you want crispy crackling, you should leave the skin on; I like to smoke them with the skin on. If you prefer not to have crackling, you can remove the skin. Some people find it hard to get crispy skin when smoking, but if you want crispy crackling, you must finish it under the broiler.
Step 2: Apply Dry Rub
Preheat the smoker to 225°F. Mix the dry ingredients. Apply mustard to the pork. Then, apply the dry rub on top of the mustard, covering the top and bottom of the pork belly.
Step 3: Smoke the Pork Belly
Once the smoker is ready, go get the pork and put it on the grates. Place the pork belly on the grates, fat side up. Smoke fat side up until the internal temperature reaches 165°F, about 2.5 hours for a small 2.6lb pork belly. Spritz the meat with apple juice or beer every 45-60 minutes.
Then wrap the entire thing tightly in foil (including the crackling) with a small amount of apple juice, about 1/4 cup, to cover the bottom meat.
Then, place it back into the smoker until it reaches 200°F; this takes about an hour.
To get crispy crackling, take it from your smoker and throw it under a broiler. Turn it up to maximum heat. The skin should begin to puff up and turn into crackling. Be careful not to burn the crackling. Turn the tray or lower the rack to avoid burning.
Step 4: Rest and Slice
Allow the pork belly to cook until it reaches 200°F. Poke the meat with a temperature probe so you know the internal temperature. Let the meat rest for 15 minutes, then slice and enjoy.
Do You Need to Marinate The Pork Belly?
You can marinate pork, but you don’t need to. We prefer a dry rub, which helps tenderize the pork belly and adds flavor. Our dry rub uses spicy ingredients like chili powder, cumin, and cayenne pepper. We also use savory spices like garlic, onion, and paprika. We use brown sugar for sweetness and some salt and black pepper for taste.
Should You Brine Your Pork Belly?
You can bring the pork belly in advance. Some people prefer a wet brine or a dry brine. Instead of a true dry brine, we use a dry rub. It will yield similar results!
Apply the salt to the meat and let the pork chill in the refrigerator until it is time to cook it. These steps will lead to amazing results.
The Ideal Temperature for Smoking Pork Belly
Smoke the pork belly at 250°F until it reaches an internal temperature of 200°F. Cooking pork low and slow will produce flavorful and tender meat.
How Long to Smoke Pork Belly in a Pellet Smoker
At 250°F, pork takes about 90 minutes per pound to cook. Pork belly is safe to eat at 165°F; however, it is far from tender. The fat starts to render at 180°F, and from there to 200°F, the meat begins to get tender.
How to Get Crispy Smoked Pork Belly
We won’t get any crispy crackling using a smoker as the temperature isn’t high enough, so we must finish it under a broiler.
To get crispy crackling, take it from your smoker and throw it under a broiler. Turn it up to maximum heat. The skin should begin to puff up and turn into crackling. Be careful not to burn the crackling. Turn the tray or lower the rack to avoid burning.
What Wood Chips for Smoked Pork Belly
Cherry wood and apple wood chips are best for smoking pork belly. They complement the pork’s natural flavor without overpowering it. You can use any other mild wood, though. We recommend using fruit woods for a sweet taste.
Looking for More Pork Belly Recipes?
Pork belly is one of my favorite cuts to cook with, so you’ll notice that I have many recipes for it. See some of my favorites below.
What To Serve With Pork Belly
The following side dishes pair well with this recipe:
What To Do With Leftover Pork Belly
Refrigerate in an airtight container for up to a week. Leftovers can also be frozen for a few weeks. You can shred the meat into pulled pork and douse it with BBQ sauce. Make sandwiches or top it over macaroni and cheese.
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Smoked Pork Belly
Equipment
- pellet grill
Ingredients
- 1 pork belly
- Mustard for binding about 1/2 cup
- Apple juice or beer for spritzing about 1/2 cup
For the rub:
- 3 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp ground black pepper
- 2 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
Instructions
Step 1: Score the Pork Belly
- Use a sharp knife to score the pork belly. Cut the skin of the pork with diagonal lines in both directions. You should see a diamond pattern on the pork belly.
Step 2: Apply Dry Rub
- Mix the dry ingredients. Apply mustard to the pork. Then apply the dry rub on top of the mustard.
Step 3: Smoke the Pork Belly
- Cook the pork belly in indirect heat at 250°F. Spritz the meat with apple juice or beer every 45-60 minutes.
Step 4: Rest and Slice
- Wrap the meat in aluminum foil with apple juice. Remove the foil when the meat reaches 200°F. Then let the meat rest for 10 minutes before serving.
Smoke On!
Charlie
Author: Charlie Reeves
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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