This salty and savory Texas-Style Smoked Pork Belly slab needs to be on your menu. Smoked low and slow like a brisket, each slice is like a juicy, tender slab of smoked bacon. The process is straightforward and fool-proof, one of the easiest cooks in barbecue!
Texas-Style Smoked Pork Belly
Description
This salty and savory Texas-Style Smoked Pork Belly slab needs to be on your menu. Smoked low and slow like a brisket, each slice is like a juicy, tender slab of smoked bacon. The process is straightforward and fool-proof, one of the easiest cooks in barbecue!
Ingredients
Texas Dry Rub for Pork
Instructions
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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.
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Preheat the smoker to 250°F. Place the pork belly with the fat-side up into the smoker. Allow it to cook for about 4-5 hours.
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Check for doneness. 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.
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Rest the pork. Wrap it loosely in pink butcher paper. Allow the pork belly to rest at room temperature for about 30-40 minutes before slicing.
Note
Spritzing is not necessary. You can use a spritz to add extra flavor or to hydrate the edges if the pork is drying out. There is generally enough moisture with the fat from the pork belly, it’s not required.
Liquid might pool on the top. This is normal and can happen if the top of the pork has a dip where the liquid can pool. Just lift the meat gently and let it drip off.
Fat-side up is crucial. Pork belly has fat that renders down into a soft, gelatinous texture that tends to stick to the grill grates. It’s not a guarantee that it will happen, but it’s best to keep the fat cap on the top to prevent the pork belly from sticking and ripping away on the grill grates.
The pork belly slices can be served immediately with sides, piled onto sandwiches, or even pan-fried to a crisp for breakfast. Endless recipe options create some delicious meal opportunities with smoked pork.
If you try to slice through too soon, the fat might shred. It’s important to use a very sharp knife or even a brisket slicer. I mean, you just smoked the pork belly like a brisket, might as well slice it like one too!
