Pit Boss Smoked Pork Belly Strips
You'll love this smoked pork belly strips recipe because once you know how to do it once, you'll want to make them again and again. They turn out absoluley delicious and so moreish!
Equipment
- 1 Pit Boss
Ingredients
- 2.4 lb Pork belly
- 3 tbsp Kosher salt to taste
- 1/2 cup Bbq rub
Instructions
Step 1: Prepare Sliced Pork Belly & Add The Dry Rub
- Pat the pork belly dry with paper towels
- Trim the fat cap to 1/2 an inch.
- Score the fat with a very sharp knife but don't penetrate the meat.
- Cut the belly into even strips with a thickness of 2 inches.
- Apply kosher sea salt to pork belly strips and let sit for 1 hour uncovered in the fridge to draw out moisture.
- Then wipe off excess salt and pat dry with a paper towel.
- Next, add your bbq rub on both sides to dry brine overnight.
Step 2: Smoke The Pork Belly
- Load the pellets, prime, set the grill temperature to 220°F, and wait until up to temp.
- Evenly place the pork belly slices in an oven dish & place them in the smoker.
- Insert the temperature probes and monitor until 205°F this usually takes around 90 minutes.
Step 3: Sear The Pork Belly Strips
- If you plan on serving the pork belly strips immediately; crank up a skillet or griddle and sear the strips on high heat to get crispy pork crackling then serve.
- If you plan on serving them later, place when in the fridge, and just before you plan to serve then crank up a skillet or griddle and sear the strips on high heat to get crispy pork crackling then serve.
- Remember you want to sear them but turn the strip black.