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!

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

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).

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.

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

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.

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.

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.

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!

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.

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

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

(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.

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.

Smoke On!

Charlie

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