Smoked Pork Belly On A Pellet Grill

Who doesn’t love a pork belly? And who doesn’t love a good excuse to fire up the pellet grill?

With this pork belly recipe, you” learn EXACTLY how to smoke a delicious pork belly on your pellet grill!

If you want a perfectly crisp and juicy smoked pork belly, this is a great recipe to try. It also has a delicious taste that features sweet, spicy, and smoky flavors.

If you’ve never cooked pork belly before, you may be a bit hesitant to get started. Don’t worry because we’ll tell you everything you need to know!

Should You Trim Pork Belly?

There is no need to trim your pork belly. I like to smoke it with the skin on. Some people find it hard to get a crispy skin when smoking, but you just need to follow my simple steps below.

Do You Need to Marinate The Pork Belly?

You can marinate pork, but you don’t need to. We prefer using a dry rub, this helps to tenderize the pork belly as well as add flavor

Our dry rub uses some spicy ingredients, like chili powder, cumin, and cayenne pepper. We also use some savory spices, like garlic, onion, and paprika. We use brown sugar for sweetness and some salt and black pepper for taste.

Apply this rub to the pork belly and refrigerate it for up to 24 hours before cooking. This will result in deliciously prepared meat.

Should You Brine Your Pork Belly?

You can brine 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!

Mix a variety of ingredients and apply them to the meat ahead of time. Let the meat chill in the refrigerator until it is time to cook it. These steps will lead to amazing results.

The Recommended Size and Thickness of The Pork Belly

A slab of pork belly is usually about a dozen pounds. That is too much meat for most people.

If you’re feeding a crowd, then buy a whole slab of pork belly. This is also a good idea if you want leftovers to freeze.

If you are only feeding a few people and don’t want leftovers, then you may want something smaller. It is possible to find smaller pork bellies at the store.

A lot of delis will cut down the pork belly to 3 or 6 pounds. These will also be a few inches thick.

Many people slice the pork belly into 1/2-inch slices. Other people prefer using pork belly cubes. However, that is unnecessary for this recipe. 

The Ideal Temperature for Smoking Pork Belly

Smoke the pork belly at 250°F. This should take 3-5 hours. Smoke the pork until it reaches an internal temperature of 165°F.

Cooking pork low and slow will result in a flavorful and tender piece of meat. 

Increasing the cooking temperature will decrease the cooking time. However, this means there will be less time for the smoke flavors to permeate the meat.

Pork Belly Cooking Temperature Chart

Doneness Temperature (F) Rest Time:

  • Medium-rare 145°F – 150°F 10 minutes
  • Medium 150°F – 155°F 10 minutes
  • Medium-well 155°F – 160°F 10 minutes
  • Well 160°F 10 minutes

How Long to Smoke Pork Belly in a Pellet Smoker

At 250°F, pork will take about 90 minutes per pound to cook. Ensure that the internal temperature is 165°F. This means that the meat is done cooking.

This is why smoking pork can take a long time. Fortunately, the end product is always worth it!

How to Get Crispy Smoked Pork Belly

If you want crispy skin on your pork belly, generously season it with kosher salt. 

The salt will dry up any moisture. This will prevent the crust from being soft or moist or soggy.

The crust will become very crisp! Salt is extra important when smoking meat. The smoker takes a long time to cook the meat, so the meat is generally softer.

If you want crisp skin, make sure your pork belly still has the skin. Sometimes people will remove the skin before selling it. Do not buy this meat if you want crispy skin!

How to Maintain the Temperature While Smoking Pork Belly

The easiest way to maintain the pellet smoker’s temperature is to keep the lid closed. Every time you open the lid, the temperature drastically decreases.

It is also important to clean the pellet grill between uses. Food drippings and burnt pieces can act as fuel and make different parts of the grill hotter.

The most important thing is to follow the manufacturer’s guidelines. If you start and turn off the grill properly, you will notice it works more efficiently.

Tips to Avoid Over-Smoking the Pork Belly

Wrapping meat in tin foil is a great way to prevent over-smoking. This is because the smoke never directly penetrates the meat.

Using indirect heat can also help. Another thing to keep in mind is to not create too much smoke.

Also, do not overcook the meat. Remove the meat once it reaches a safe temperature.

While the smoke can flavor the meat, there is such a thing as too much smoke. So following recipes and guidelines will help you find that sweet spot.

Different Methods for Finishing the Pork Belly

To get a crispy skin, you may want to try different methods of finishing the pork belly.

You can sear it on a grill at a high temperature to get the outer skin crispy. Another method is to broil it in the oven.

These will help make a crisp skin over the juicy meat.

What Wood Chips for Smoked Pork Belly

Cherry wood and apple wood chips are best for smoking pork belly. They complement the natural flavor of the pork 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 most favorite cuts to cook with. So you’ll notice that I have a lot of recipes for it. See some of my favroties below.

Smoked Pork Belly Strips

Crispy Smoked Pork Belly

How to Season Pork Belly

Season the pork with a homemade dry rub. Use oil or mustard to help bind the seasoning to the meat.

Let the meat sit for at least 12 hours after seasoning it for optimal results.

In this recipe, we use a rub that consists of several ingredients you probably have in your spice cabinet.

Recipe for Smoked Pork Belly

Step 1: Score the Pork Belly

If your using frozen pork belly ensure you allow time for it to defrost. 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.

What You Need for Smoked Pork Belly

Pork belly

Mustard for binding

Apple juice or beer for spritzing

Brown sugar

Paprika

Chili powder

Salt

Cumin

Ground black pepper

Smoked paprika

Garlic powder

Onion powder

Cayenne pepper

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. You can also freeze leftovers 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.

Smoked Pork Belly

If you want a perfectly crisp and juicy smoked pork belly, this is a great recipe to try.
Prep Time15 minutes
Cook Time5 hours
Resting Time10 minutes
Total Time5 hours 25 minutes
Course: lunch, main, Main Course
Cuisine: American
Servings: 6 served
Calories: 369kcal
Author: Charlie
Cost: 18

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.

If you love a good piece of pork belly, you should try this recipe.

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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