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!
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!
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!
