Smoked Pork Belly

Smoked Pork Belly

Indulge in the savory allure of smoked pork belly, a culinary delight renowned for its rich flavor and tantalizing aroma. Succulent and tender, it's a gastronomic experience not to be missed.

Let me show you what this recipe is all about.

You can find the full instructional video at the end of this page.

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Tools

Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.

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How to

  1. Remove the skin from the pork belly and season it with PitmasterX Pork seasoning.
  2. Insert a Meater wireless thermometer into the meat.
  3. Smoke the pork belly on the Kamado Joe grill set to 110°C or 220°F.
  4. Prepare the Sweet Apple BBQ sauce.
  5. When the core temperature reaches 70°C or 158°F, remove the pork belly from the grill. Coat it with 3 tbsp of Sweet Apple BBQ sauce and wrap it in aluminum foil.
  6. Place it back on the grill set to 140°C or 280°F.
  7. Once the pork belly reaches a core temperature of 92°C or 198°F, remove it from the barbecue and slice it.

Serve with Chili Con Carne. Enjoy!

Pitmaster X Rubs: In stores now

Watch full video

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