Traeger Smoked Pork Belly

Everyone loves pork belly and my absolute favorite way to cook it is to smoke it! Going low and slow you get that juicy tender meat and then we finish it under the broiler to get perfect crunchy crackling! 

So if your looking for a Traeger smoked pork belly recipe then make sure you follow my simple steps below for the perfect pork belly recipe!

crispy-smoked-pork-belly

What You Need for Traeger Smoked  Pork Belly

  • Pork belly (skin on)
  • Oil (look for high smoke point oil)
  • Kosher salt
  • Mustard
  • Dash of apple cider vinegar or apple juice
smoked-pork-belly-pellet-grill

How to Smoke Pork Belly on a Traeger

How to Prep The Pork Belly

If your using frozen pork belly just ensure you leave enough time for it to defrost. Next score the fat with a very sharp knife but don’t penetrate into the meat. Sprinkle with coarse salt and leave over night to draw out moisture if you have time, otherwise leave for at least 2 hours).

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

Brush over the oil, apply yellow mustard to the meat side (so that the spices will adhere to the meat). Now pat your spice mix onto the mustard. (Do not apply any mustard or spices to the fat side, leave this side dry as we want to form a crunchy, salty crackling).

smoked-pork-belly-recipes
smoked-pork-belly-crispy-skin

Step 2: Smoking the Pork Belly

Load the pellets, prime, set the grill temperature to 250°F, and wait until up to temp.

Then wrap the entire thing tightly in foil (including the crackling) with a small amount of apple juice, about 1/4 cup, enough to cover the bottom of the meat.

Then place into smoker until 200°F, this will take about an 1 hour. Remove the pork belly from the Traeger when it reaches 165°F.

We won’t get any crispy crackling using a smoker as the temperature doesn’t get hot enough, so we need to finish it off under a broiler)

To get crispy crackling, you need to take it out of your smoker and throw it under a broiler. Turn it up to max heat. The skin should begin to puff up and turn into crackling.

Careful not to burn the cracking. Turn the tray, or lower the rack to avoid burning.

pork-belly-on-traeger

Step 3: Rest The Pork

Cover with foil and rest for at least 20 minutes.

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
my-smoked-pork-belly-after-it-was-frozen

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 cooking 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.

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

how-long-can-you-freeze-pork-belly

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

Start at low to moderate temperature of 250°F and then decrease the temperature to 200°F works best when smoking your pork belly.

As we discussed, the low indirect heat will render down the fat and break down the connective tissue.

What Is the Cooking Time for Traeger Smoked Pork Belly?

At 250°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.

traeger-smoked-pork-belly

What Internal Temperature Does Smoked Pork Belly Need to Be?

You need to reach an internal temperature for 165°F before you can pull it from the smoker.

can-i-freeze-pork-belly

How to Accurately Monitor the Internal Temp

A calibrated and reliable meat thermometer is the safest method for monitoring your pork belly A Traeger 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!

pellet-grill-pork-belly

Choosing the Right Wood Pellets for Pork Belly

My favorite type of wood to use for pork belly is applewood or cherrywood. These light fruitwood compliment pork belly. If you like a stronger flavor I recommend trying hickory or oak. You can see the other types of wood I recommend using for pork belly here.

smoked-pork-belly-with-crispy-skin

Want to Make Your Own Rub?

Prefer to a homemade rub to a store brought one? If you do combine the following ingredients in a bowl and use.

  • 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
pork-belly-smoker-recipes

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.

smoked-pork-belly-traeger

The Trick to Crispy Crackling When Smoking Pork Belly

(We won’t get any crispy crackling using a pellet smoker as the temperature doesn’t get hot enough, so we need to finish it off under a broiler)

To get crispy crackling, you need to take it out of your smoker and throw it under a broiler. Turn it up to max heat. The skin should begin to puff up and turn into crackling. Careful not to burn the cracking. Turn the tray, or lower the rack to avoid burning.

– Pat dry the skin with paper towels.

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

– Rub 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.

– After it has reached 165°F take it out of your smoker and throw it under a broiler. Turn it up to max heat. The skin should begin to puff up and turn into crackling. Careful not to burn the cracking. Turn the tray, or lower the rack to avoid burning.

smoked-pork-belly-recipes-traeger

What to Serve With Our Delicious Smoked Pork Belly Recipe?

Here are some of the sides I like to serve with pork belly

Smoked and Grilled Corn

Smoked Asparagus

Smoky Mash Potatoes

Brown Butter Carrots

Or make a pork roll with crusty French bread.

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

pork-belly-on-pellet-grill

Smoked Pork Belly on a Traeger

Follow this perfect smoked pork belly recipe to get that juicy tender meat but with a perfect crunchy skin by going low and slow!
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Appetizer, Dinner, lunch, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 servings
Calories: 402kcal
Author: Charlie
Cost: 16

Equipment

  • 1 Traeger Smoker
  • Pellets
  • 1 Digital meat thermometer
  • 1 Mixing bowl or spice blender
  • 1 Sharp chef knife or Stanley knife/razor
  • 1 Basting brush
  • 1 Aluminum foil

Ingredients

Ingredients

  • 2.2 lbs piece of pork belly skin on
  • 1 tbsp Oil or another high smoke point oil
  • 1 tbsp Kosher salt
  • 2 tbsp mustard
  • 1/4 cup 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

Instructions

  • Score the fat with a very sharp knife but don't penetrate into the meat. Sprinkle with coarse salt and leave over night to draw out moisture if you have time, otherwise leave for at least 2 hours)
  • Wipe the moisture and excess salt away with a paper towel.
  • Brush over the oil, apply yellow mustard to the meat side (so that the spices will adhere to the meat). Now pat your spice mix onto the mustard. (Do not apply any mustard or spices to the fat side, leave this side dry as we want to form a crunchy, salty crackling).
  • Load the pellets, prime, set the grill temperature to 250°F, and wait until up to temp.
  • Then wrap the entire thing tightly in foil (including the crackling) with a small amount of apple juice, about 1/4 cup, enough to cover the bottom of the meat.
  • Then place into smoker until 200° for 1 hour.
  • (We won't get any crispy crackling using a vertical smoker as the temperature doesn't get hot enough, so we need to finish it off under a broiler)
    To get crispy crackling, you need to take it out of your smoker and throw it under a broiler. Turn it up to max heat. The skin should begin to puff up and turn into crackling. Careful not to burn the cracking. Turn the tray, or lower the rack to avoid burning.
  • Remove the pork belly from the Traeger when it reaches 165°F.
  • -Cover with foil and rest for at least 20 minutes.

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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