Smoke Pork BellyThis is how to Smoke Pork Belly – just like you would get out of your whole hog (the bacon part) without smoking the whole hog. This smoked pork belly recipe will melt in your mouth. mmmm…. Bacon! For a while now, I’ve been wanting to smoke pork belly on my backyard smoker. The only time I get true bacon is off a whole hog, and I wanted to duplicate that “whole hog” style bacon on a smaller scale – something anyone can do. So I went and bought myself a case of pork bellies earlier this week. I had 5 bellies total. (I’ve got some homemade, cured bacon in the works – and I’m going to share that too… so be on the look-out). But today it’s all about un-cured, slow-smoked, melt-in-your-mouth goodness that is Smoke Pork Belly. The pork belly I had averaged about 12lbs – which was a little too large for my UDS. So I trimmed it down to about a 6lb slab. This was much more manageable, provided plenty of meat, and left me with some smaller roasts to play with later. (I’m thinking braised pork belly) I left the skin on to hold in moisture and flavor – and to protect the meat while it was cooking in the smoker. Then I gave the skin a good coating of vegetable spray to prevent it from burning and give it that golden color. Next, I slathered on a light coat of plain yellow mustard and dusted on a good coating of Killer Hog’s The BBQ Rub. The pork belly has about 50% fat internally – and that’s massive flavor. But I also wanted to inject it to add even more flavor. The thicker parts of the belly did really well taking the injection, but I did have a little trouble in the thinner areas. The goal was to use about a 12oz of injection in the whole thing. Here is the Smoke Pork Belly injection recipe:
- 16oz Apple Juice
- 2oz Worcestershire Sauce
- 2oz Soy Sauce
- 1 Tablespoon finely ground Killer Hog’s The BBQ Rub.
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I enjoy your videos and cooking very much. I am in the process of building a UDS as soon as it warns up here. Thanks again, John.
I love my UDS. Cook on it all the time. Best cheap smoker you can build yourself. And if you can find someone to weld the fire box for you, it’s a quick process to build.
I am in my second year of doing competition BBQ. with no KCBS wins as of yet, (I seem to be able to almost always pull off some kind of wins at local non sanctioned events, but cant score when I get off the porch and play with the big dogs) I work with Moe Cason, and he is responsible for sicking the BBQ bug on me… I do my all of my BBQ on 3 UDS smokers that I built with your plans,, with a few modifications. I have watched your video on the pork belies several times, and I just got back from our local mexican grocery store, and purchased a 5lb belly, and tomorrow I am trying this…Your information on this sight has been invaluable to me. THANK YOU for your hard work and dedication to this sight!!!!
Thanks a lot. As you know, it’s a labor of love.
And tell Big Moe hello for me!
Hey looks amazing. Cooking pork belly on a Weber this weekend. Do you have the recipe somewhere? Thanks.
Here is the recipe for smoking a whole pork belly. You can use a 2-zone fire on your weber to smoke it: https://howtobbqright.com/blog/?p=1360
Just finished my first pork belly on my UDS. I followed your video and this was amazing. Thank you.
Hi Malcom, I’m planning on cooking this recipe in a few days on my Yoder YS640. Is there anything significant that you would do differently as opposed to the UDS? Thanks, love your site, youtube channel and The BBQ Rub you guys make.
No, just keep those temps steady and you’ll be fine.
Cooked this today for a group of people. From prep to serve was about 10 1/2 hours. From serve to all gone was about 10 1/2 minutes!
Sounds like you had a good cook!
Dude! First off, I love your recipes! They make me look like I know what I’m doing. I smoke on a Vision Kamado. I’ve done this pork belly recipe a number of times. Let me tell you about my little “twist” to this recipe. In Kinston, NC there is a restaurant called The Chef & the Farmer. They make an eastern NC style, vinegar based sauce…with blueberries. I’ve been using THE BBQ Rub (one of the few rubs I EVER use), and then use the blueberry sauce for my glaze. It is crazy good! Again, thanks for the recipes, and for making this amateur look like a BOSS!
What did you do with skin after you pulled the meat?
If I don’t have a belly with skin on do I cook fat side up or doesn’t matter. Thanks
Trying this out right now. Siting at 169 last checked temp. Pork bellies are just absolutely beautiful!
Hi Reed; Have you ever made Bacon using a Pork Butt?
I’ve only seen bacon made from pork belly
Question …Can you season and inject a pork belly the night before and leave it in the fridge
overnight or is that a Bad idea ??
When you are glazing at the end, is the temp still sitting around 250?
What temp is the smoker for the glaze portion? Y’all kick it up or leave it at a low temp?
First time ever using a smoker or even cooking made this recibe and my family love it.