Smoked Pork Belly

This Smoked Pork Belly is rich, smoky, and packed with bold barbecue flavor. Seasoned with Killer Hogs Hot Rub and TX Brisket Rub, then smoked low and slow until perfectly tender, it's an easy recipe that delivers juicy slices with incredible bark and real pit barbecue flavor.

Smoked Pork Belly

Pork belly seasoned with Killer Hogs Hot Rub and TX Brisket Rub, smoked low and slow until tender, then sliced for rich, smoky barbecue with incredible bark.

Author: Malcom Reed

Ingredients

5 lb pork belly, cut in half
2 Tablespoons Killer Hogs Hot Sauce
2 Tablespoons yellow mustard
Killer Hogs Hot BBQ Rub
Killer Hogs TX Brisket Rub
¼ cup apple cider vinegar
¼ cup water

Directions

Pat the pork belly dry with paper towels and cut it in half for more even cooking.
Coat each piece with Killer Hogs Hot Sauce and yellow mustard.
Season generously with Killer Hogs Hot BBQ Rub, followed by Killer Hogs TX Brisket Rub.
Preheat your smoker for indirect cooking to 275 to 300°F.
Place the pork belly on the smoker and cook for about 2 hours.
Combine the apple cider vinegar and water in a spray bottle.
After the first 30 minutes, spritz the pork belly every 30 minutes to keep it moist and help develop the bark.
Continue cooking until the internal temperature reaches 202 to 208°F.
Remove the pork belly from the smoker and let it rest for 20 to 30 minutes. For even better results, rest it in a dry cooler for 1 hour.
Slice to your preferred thickness and serve.