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Frequently paired with
The best thing to pair and share with Smoked Belly
Ingredients
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Main Ingredients
Optional Garnishing Ingredients
Method
Preparation
Brining the Pork Belly
In a large bowl, combine kosher salt, brown sugar, black pepper, garlic powder, and onion powder. Mix well to create a dry rub.
Applying the Dry Rub
Rub the mixture generously all over the pork belly. Ensure it is well coated on all sides.
Resting the Pork Belly
Wrap the pork belly in plastic wrap and refrigerate for at least 24 hours, allowing it to brine in the rub.
Smoking Process
Preparing the Smoker
Soak the wood chips in water for at least 30 minutes. This will help to create smoke when added to the heat.
Setting Up the Smoker
Preheat your smoker to 225°F (107°C). Once at temperature, add the soaked wood chips to the smoker box or directly onto the coals.
Smoking the Pork Belly
Remove the pork belly from the refrigerator and discard the plastic wrap. Place the pork belly in the smoker, fat side up, and smoke for 4-6 hours or until the internal temperature reaches 190°F (88°C).
Glazing with Honey
During the last 30 minutes of smoking, brush the pork belly with honey to create a sweet, sticky glaze.
Serving
Resting the Smoked Belly
Once the pork belly reaches the desired temperature, remove it from the smoker and let it rest for at least 15 minutes before slicing.
Slicing and Serving
Slice the smoked belly into thick pieces and serve warm. Garnish with fresh herbs and cracked black pepper if desired.