Smoked Pork Belly on a Traeger

Everyone loves pork belly! 

But my absolute favorite way to cook it is to smoke it!

Going low and slow you get that juicy tender meat but with a perfect crunchy skin! 

Follow my simple steps below for the perfect pork belly recipe!

What You Need for Traeger Smoked  Pork Belly

• 1kg piece of pork belly (skin on)
• Vegetable oil (or another high smoke point oil)
• Kosher salt
• Dash of apple cider vinegar or apple juice

Pork Rub Ingredients

• 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

Equipment Required

• Traeger Smoker
• Traeger hickory pellets or wood chips
• Digital meat thermometer
• Mixing bowl or spice blender
• Sharp chef knife or Stanley knife/razor
• Basting brush
• Aluminum foil

Why Are We Smoking Pork Belly?

• Pork belly is high in gelatine and connective tissue. When you cook low and slow you allow the connective tissue and gelatine to breakdown into leaves the meat moist and juicy.
• Helps render the high level of fat in the pork
• The slow cooking time stops the meat from becoming dry
• A simple way to add flavor without a complicated recipe

What to Expect When Smoking Pork Belly

If you haven’t smoked pork belly before there are a few things to consider.

As this cut needs a bit of slow cookinh to come alive.

A good quality pork belly typically contains 30% or more fat!

We know that fat = flavor but it needs some special treatment for it to render.

This is why smoking low and slow with indirect heat works so well.

The fat molecules have the time to render and absorb all those delicious seasonings.

Can’t find pork belly at your local supermarket? Here are some alternatives you can use for pork belly.

What Temperature Do I Smoke the Pork Belly on a Traeger?

A low to moderate temperature of 225°F works best when smoking your pork belly.

As we discussed, the low indirect heat will render down the fat and bask the meat.

It will also prevent the fat from burning too quickly before the meat is cooked and tender.

What Is the Cooking Time for Traeger Smoked Pork Belly?

At 225°F a pork belly will take 2 hours per pound to cook

Other things like the thickness of the fat cap may also impact the cooking time of your pork belly recipe.

It is always better to estimate the timings to help you organize and plan.

Keep in mind working out the cooking time is a guide.

It can easily change if there are inconsistencies in the smoking process.

This is another reason why smoking on a Traeger is key as there is less margin for error.

What Internal Temperature Does Smoked Pork Belly Need to Be?

The internal temperature for pork before consumption is 165°F.

How to Accurately Monitor the Internal Temp

A calibrated and reliable meat thermometer is the best.

It is the safest method for monitoring and being sure you don’t get food poisoning.

A Traeger Pellet Grill comes with probes that feed directly into the display.

Some of the fancier smokers in the Traeger range come with a wireless connection.

This means you can accurately monitor the internal temp on your phone remotely!

Choosing the Right Wood Pellets for Pork Belly

The high-fat content in your pork belly is yearning for smoke.

Flavor particles from the flavored wood chips will infuse with the natural flavor.

Resulting in a smoky heaven!

Traeger offers a range of fresh wood chips to choose from.

A medium-sweet smoke from the hickory is preferred for this recipe.

What if I Don’t Have a Traeger Pellet Smoker?

A charcoal smoker or gas smoker will work fine, just be extra careful of the cooking temperature.

If you aren’t using a temperature gauge you will need to buy one.

The Trick to Crispy Crackling When Smoking Pork Belly

The trick to the crispiest cracking is reducing the moisture by adding vinegar.

This is a widely used technique in Asian cooking.

It will also help to start breaking down the fat even before cooking with a sharp knife.

– Pat dry the skin with paper towels.

– Score the fat with a very sharp knife but don’t penetrate into the meat.

– Rub your choice of vinegar over the fat and salt liberally, this will help to tenderize the pork belly before cooking it.

– Put into the fridge uncovered for 2 hours.

– Wipe the moisture and excess salt away with a paper towel.

Cooking Tip: If your skin is cooking too fast then you can cover it with aluminum foil.

But try not to cover the fat for more than 30 minutes as it can turn soggy!

What to Serve With Our Delicious Smoked Pork Belly Recipe?

Some hearty grilled corn or asparagus works well.

Or even make a pork roll with crusty french bread.

If you have leftover pork belly you can make burnt ends.

Traeger Smoked Spiced Honey Pork Belly

How to Prep The Pork Belly

– Source from a reliable butcher with an even meat-to-fat ratio. You can use frozen pork belly just ensure you leave enough time for it to defrost as well as try in the fridge after you apply the salt.

– Prepare the skin as per the directions above.

Step 1: Prepare the Pork Belly

– Pat dry the skin with paper towels.

– Score the fat with a very sharp knife but don’t penetrate into the meat.

– Rub your choice of vinegar over the fat and salt liberally.

– Put into the fridge uncovered for 2 hours.

– Wipe the moisture and excess salt away with a paper towel.

– Brush over the oil.

– Combine the spices and apply liberally over the whole pork belly.

Step 2: Smoking the Pork Belly

– Load the pellets, prime, set the grill temperature to 225°F, and wait until up to temp.

– Place the pork belly directly on the grill grates fat side up and away from the heat

– Insert the temperature probes and monitor until 150°F.

Step 3: Rest & Enjoy

– Remove the glazed pork belly from the Traeger when it reaches 165°F.

– Cover with foil and rest for at least 20 minutes.

– Serve & Enjoy!

Smoke On!

Charlie

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