- 3 ½ to 4-pound pork belly, skin removed
- ½ cup Signature Sweet & Smoky Rub
- ¼ cup apple cider vinegar (for spritzing)
- Score the top of the pork belly with a crosshatch pattern, carefully cutting into the fat cap. Be careful not to slice down to the meat, just about ⅛” should be deep enough.
- Season the pork belly on all sides generously. Allow the pork belly to rest for at least 30 minutes with the seasonings, or you can choose to dry-brine overnight by having it rest on a wire rack with a baking sheet in the fridge uncovered.
- Preheat the smoker for 275°F. Place the pork belly with the fat-side up into the smoker. Allow it to cook for about 4-5 hours.
- Check the pork belly. Make sure that juices are not pooling on top – simply tip it to let the juices drop off the side. If you notice the sides are drying out slightly, spritz it with apple cider vinegar once or twice during the cook.
- Smoke the pork belly until it’s probe tender, where there is little resistance when you prod the meat. This will happen around 200-210°F, which can vary.
- Remove the pork belly from the smoker. Wrap it loosely in pink butcher paper. Allow the pork belly to rest at room temperature for about 30 minutes before slicing.
- Use a sharp blade or a brisket slicer to cut into ¼” slices. Serve, roll your eyes, drool, or however else you’d react when you take a bite.
- The meat is done when it’s done. Don’t focus too much on temperature as much as you should to feel for tenderness. Start checking around 200°F.
- Prep Time: 10 minutes
- Marinade Time: 30 minutes
- Cook Time: 5 hours
- Category: Pork
- Method: Smoking
- Cuisine: Barbecue
Keywords: smoked pork, smoked pork belly, pork belly, bacon brisket, texas-style pork belly, bbq pork