Pit Boss Smoked Pork Belly Strips
Pork belly strips salted, rubbed, and smoked at 225°F until the fat renders and the bark sets — then finished in a hot cast iron skillet until the outside caramelises and crisps. Double the batch. They go fast.
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.