Smoked Pork BellyJanuary 27, 2020
What on earth could be better than bacon? Could it be pork belly, slow cooked in the smoker? Check out this ridiculously easy recipe to make a new kind of meat candy.
Simple is better
You can give the bacon lovers at your next tailgate the ultimate (well… if not ULTIMATE… seriously above average) delicious football food. Anyone that knows me, knows that “I never met a dead pig that i didn’t like”. 🙂 I’m pretty sure that your guests will love this simple recipe made with pork belly.
Start with a nice cut of pork belly. For this experiment, I used a very small portion that was about a pound, but you can adjust your time in the smoker according to how large your cut of meat is. As we always say, “Cook to TEMP – not TIME”.
- Pork Seasonings/Rib Rub (I used Tears of our Rivals)
- Brown Sugar
- Apple Wood
Bring your pork belly up to room temperature.
Rub your favorite pork seasoning on, completely covering your meat.
Add A LOT of brown sugar… again… completely covering the entire surface of the pork belly.
Place in your smoker, add your wood and of course fill your water basin.
Cook low and slowly. (For this one pound, I cooked at approximately 210 degrees F for 3 hours). Check with a digital thermometer… the center of the cut should reach 165F before removing.
Remove and let rest for 5-7 minutes before cutting.
Pair with your favorite BBQ sauce.
Toothpicks when serving are optional but very welcome at the tailgate.
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