The possibilities with smoked pork belly are many, so go ahead and experiment to find what you like best. All you need to do is simply grill the pork belly for a minute or two over High heat and get after it!īasically, you have entered the realm of meat heaven. Chill completely and then slice into large pieces the next day for sandwiches.Cube and eat as much as you want, like tender and moist ribs without the bone.Shred for the juiciest pulled pork of your life.Once you have your pork belly beautifully smoked and rested, the options at this point are really endless. I use my ThermoWorks thermometer to track the correct temperature while smoking, and I love it! This thermometer is the industry standard for accuracy. The whole process from start to finish took about 8 hours for a 4 pound belly, but as with any low and slow cook that can vary based on the thickness of your meat and temp swings in your grill.Īlways shoot to cook for internal temperature instead of time. Voila! You’ve now cooked the perfect smoked pork belly. After that, remove the glorious belly from the foil cocoon and glaze it lightly with your favorite BBQ sauce before returning it to the smoker for a few more minutes to tighten the sauce. Once the belly hits an internal temperature of 165 degrees F, wrap the belly in foil with a little extra apple juice and cook until the internal temperature reaches 200 degrees F. Spritz with apple juice every hour to help deepen the color of the bark and keep things moist. I used apple wood for this recipe, but go with whatever is your favorite for pork. To begin, liberally season the pork belly with my Sweet Rub and then stick in in the the smoker (I used my SmokePro pellet grill) at 225 degrees F. You can also scroll down to the recipe card to view the video for additional help in this process. The ingredients are few, and the process is a cinch. Here’s the breakdown on how to smoke a pork belly. Otherwise, you can remove it yourself with a sharp fillet knife. If you would also like to start with the skin removed on your pork belly, I’m sure your butcher would do this for you. I bought my belly with the skin already removed. Having the rind removed will allow the smoke and flavor from the rub to better penetrate the meat. I used a pork belly with the skin/rind removed, and I definitely recommend it. The direction I took with this particular BBQ smoked pork belly was to keep things as simple as possible and really maximize the natural flavor of the meat itself. The meat-to-fat ratio in pork belly makes it ideal for both the quick cooking crisping (like in bacon) and the low and slow style of cooking to render the fat and tenderize all of the muscle. I have played with pork belly before when curing my own bacon and making my famous pork belly baked beans. With it more readily available, it’s a great option for making some delicious smoked pork belly! Pork belly used to only be available as cured bacon or off of the whole hog, but nowadays it is easy to get your hands on a slab of the uncured stuff at most butchers (even Costco!). It combines everything you love in good BBQ: luscious smoky flavor of slow barbecued pork dripping with finger lickin’ juiciness. Smoked Pork Belly is the next big thing in low and slow barbecue. A complete meal is packed on with the proper white bread, dill chips, chopped raw onions and fixings ($3, small $6, large) of blue cheese and bacon potato salad, cabbage and jicama slaw and heirloom baked beans.Jump to Recipe Jump to Video Print Recipe (Sorry burnt ends fans, no charred tips here, just "moist" and "lean.") Pork fans can get their grub on pulled pork ($5, 1/4 pound $9, 1/2 pound) and pork ribs ($12, half rack $24, full rack), while poultry lovers can sink their teeth into brined and smoked chicken (Mary's organic, no less). As any good Texan would know, brisket ($6, 1/4 pound $12, 1/2 pound) is the star here-dry rubbed and smoked for 15 hours over oak wood. With no more than a queue-and-order window and alfresco communal picnic tables, Horse Thief BBQ serves the local lunchtime crowd and hungry groups everyday from 11am to 6pm (and later on weekends), or until sold out. Native Texans Wade McElroy and Russell Malixi met at school in Austin, and have brought their self-taught 'cue chops (and a trip of hickory smokers and elevated ingredients) to DTLA's historic Grand Central Market. At Horse Thief BBQ, Angelenos get schooled on the ways of low-and-slow cooking, namely central Texas-style BBQ.
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