Smoked Pork Belly

I have only tried to smoke pork belly once, and at that time I did pork belly burnt ends with minimal success. This time, I tried to just do a standard smoked pork belly. I purchased the skinless pork belly from Sams and it was approximately 4 pounds and was under $15. I sliced the belly into 4 equal strip about 2″ wide each. I used my food saver container and then added lime juice, soy sauce, garlic, green onions and black pepper. I removed the air from the container and let it marinate for two hours. I prepared the smoker and planned to smoke for about 5 hours. I had a target temp between 225 and 250 and used hickory wood for the flavor.

 

 

 

 

 

 

Not really a whole lot of work or monitoring for this cook, I did check on it every hour or so since I was working in the back yard and also since it was not something I was used to cooking.  I did flip it twice during the 5 hour process. I did not add any glaze or anything else during the process.

 

 

 

 

 

 

At the two hour mark, it beginning to take on some color.

 

 

 

 

 

 

At the 5 hour mark I removed the belly, it had a nice char on both sides.

 

 

 

 

 

 

I let it cool for about 10 minutes and then sliced it into about 2″ x 2″ chunks. I ate it with a little soy sauce on it, and it was a good addition to the finished product. The family liked it, and I liked it, so I will definitely cook this again.

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