This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Smoked Pork Belly

  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked Pork Belly

    I was going to smoke a belly tomorrow (first time) and was surprised that there isn’t a recipe on site except for sous vide and burnt ends… anyway I was planning to smoke at 225 to maybe 165 then wrap it with apple juice and continue to 203F?

    Maybe Meathead Memphis dust for a rub? Or just salt and pepper?

    Any help & hints?

    This is how we do it. (just a little less butter.)

    Smoked Pork Belly Burnt Ends by How to BBQ Right — The Smoke Sheet – Weekly Barbecue Newsletter and Events List (bbqnewsletter.com)


    • bbqLuv
      bbqLuv commented
      Editing a comment

    A couple video recommendations using Pork Belly, two of my favorite YouTube videos

    Pork Belly Burnt Ends Video from Meat Church https://www.youtube.com/watch?v=omEpZI18OtM&t=25s

    Pork Belly Burnt Ends Video from How to BBQ Right https://www.youtube.com/watch?v=nL82hlORY-k


      I smoke plenty pork bellies (bone in and out)
      Dry brine at least overnight.
      MMD (I like to add some chili flakes)
      Cook indirect at 130C (270F) even higher sometimes. It usually takes sround 4 -5 hours to probe tender dependant on size. I find mine probe tender anywhere from 84C upwards.
      I love pork belly.
      Last edited by holehogg; May 19, 2021, 12:36 PM.


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        For us backwards Yanks, 84C is about 183°F. 😁

      • Troutman
        Troutman commented
        Editing a comment
        What statin did you say you were taking? holehogg

      I do skin on bellies on the kettle with rotisserie. Score the Skin and rub with plenty of salt. I don't use any other rub, I prefer the taste of the meat itself, but any rub you prefer would be OK.

      Here's a post from a couple of years ago with a piece of bone-in belly. I've done the same with belly without the bones.


      • Bkhuna
        Bkhuna commented
        Editing a comment
        I'm glad you showed up on this thread. The link to the smoked belly is awesome. I can see some of that showing up in homemade ramen.

      Thanks all for the tips.

      I was a little taken aback by the huge varience in cooking times.

      The longest was this one at 8 hours (@225F) on a pellet grill. Others were only a few hours....Since this is my first rodeo with belly, I'm going to plan on 8 hours max and put it in a cooler if it is done in half the time.

      Most of the recipes are burnt ends.

      I'm not doing burnt ends - or maybe I'll make a portion as burnt ends just for a taste.


      • Henrik
        Henrik commented
        Editing a comment
        I’ve done a ton of pork belly, both for me and at events (then I do 25 at a time). Never gone longer than 4 hours on any of them. I smoke ‘em at 265 (give or take)

      • dlaslo
        dlaslo commented
        Editing a comment
        I started in the morning expecting an 8 hour smoke. In almost no time the thermometer was at 150F. I ended up pulling it and sticking it in the fridge for 4 hours. Put it on again at 2PM and it was done at 5:00 --- total of 4 hours.

        It was a little dry but strangely the second day - I put some leftovers in the microwave with BBQ sauce and it was fantastic.

      The pork Belly bahn mi recipe on the site....it’s phenomenal. That’s the only way I’ve done pork belly besides curing it for bacon. Enjoy!


        I cut one into 3 sections and seasoned all three differently - one with MMD, one with an Asian chili marinade, and one with just S&P.

        I was amazed at how it was just with S&P. MMD was 2nd, Asian was distant 3rd - it didn't take on much of the marinade.

        I cooked at around 250 up to IT of about 195-200, let it rest and sliced it into prolly 1/2" strips.


          I've made Henrik 's version and it was wonderful: https://pitmaster.amazingribs.com/fo...ith-cracklin-s


            You could always do a porchetta…



              Originally posted by Troutman View Post
              Yup....I'm gonna try a porchetta


                Originally posted by dlaslo View Post
                Maybe Meathead Memphis dust for a rub? Or just salt and pepper?
                I used MMD on pork belly burnt ends last weekend, and thought it worked well. I'm sure it would work well on a whole one.



                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker

                Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                Click here to see our list of Gold Medal Gifts

                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                Click here for our review of this superb smoker

                Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                Click here to read our detailed review and to order

                The Cool Kettle With The Hinged Hood We Always Wanted

                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special

                Grilla Pellet Smoker proves good things come in small packages

                We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                Click here for our review on this unique smoker

                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review