Pit Boss Smoked Pork Belly
This Pit Boss smoked pork belly is juicy, succulent when done right on the smoker.
Equipment
- Smoker
Ingredients
- 1 3 to 3-1/2- pound section of pork belly
- 3 tbsp mustard
- Freshly ground salt & pepper to taste
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 Tablespoon ground black pepper
- 1/2 Tablespoon mustard powder
- 1 Tablespoon granulated garlic
- 1 Tablespoon chilli powder
- 1 Tablespoon ground cumin
- 2 Tablespoons kosher salt
- 2 Tablespoons sugar
- 2 Tablespoons sweet paprika
Instructions
- Score the pork belly. Do not cut too deep, just deep enough for salt and rub to permeate the meat. The slits should make 1-inch squares on the surface.
- Apply a binder like mustard then season all sides liberally with the dry rub and salt.
- Preheat the smoker to 250°F and set it up for indirect cooking. Place the pork belly in the smoker and insert the temperature probe. We used apple wood chip wood for this cook.
- Cook the pork for about 2 hours per pound. Spritz occasionally with apple juice or beer every 45 minutes, this helps to develop the crispy skin.
- Once you reach an internal temperature of 165°F you can either pork belly in foil with apple juice or leave it as is. If you do decide to wrap the it may affect how crispy the skin goes. If you wrap the pork you can try and get crispy skin by allowing it to cook until you reach 200°F then remove the foil and let the skin crisp for 10 minutes before removing it from the smoker.
- If you the pork belly, just cook it until it reaches 200°F.
- Let the meat rest for about 15 minutes. Then serve with your chosen sides.