Yesterday was a great day to run the smoker. This picture is the before shot. There are full spare ribs rubbed wit Memphis dust, SPG, and pork belly with Saltgrass 7 spice rub on it. This was my first time smoking a belly like I would a brisket. It won’t be the last. This was a small Prairie Fresh belly from Walmart. I smoked it to a 204F internal then wrapped it for a two hour rest in a 170F oven. It was incredible! First it was so rich it was almost decadent. It just melted in your mouth with that hard to describe great flavor. If fat is flavor this may be its finest form. The probe on the thermometer slid through it truly like it would have warm butter. The ribs turned out very well but the belly was by far my favorite. Sorry about no after pictures but things got busy as this was finishing up. 
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My wife keeps us pretty stocked up on pork belly. I think her fav meal may be smoked pork belly in about anything, especially ramen, -
I’ve cooked a ton of pork belly. Reading your description is spot on, you summarized it well. It’s so tasty it’s ridiculous, one of my absolute favorites when it comes to smoked meats.Comment
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I bet that was tasty. Did you cook on your kamados or what pit? Envious.Comment
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Smoked pork belly is awesome! I've smoked them whole and as burnt ends - both are great. One of these days I'll score a bone-in pork belly to try.Comment
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At the MeatUp in Spring, TX, we went to Tejas Chocolate and BBQ in Tomball, TX. We had fantastic smoked pork belly that they called their White Brisket.
Last edited by Purc; June 14, 2026, 04:20 PM.Comment
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Smoked pork belly? You mean bacon? JK! 🤪
those look amazing! I’ve done bone-in belly before. Sublime!!!Comment
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It is incredible. I have an 11 lb belly I'm turning into burnt ends for a big party at the end of the month. I cannot wait.Comment
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I just recently posted that I smoked some Costco pork belly to perfection. It was like butter. However, it was like eating butter. Way too much fat. No one would eat it. I wish I would have trimmed the thick fat to way less. It melted in my mouth but not my favorite.
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I cook pork belly in a similar way. I often either slice it like brisket or pull it like a pork butt.Comment
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Smoked pork belly.....the only way to do a Bahn Mi.
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I keep sidling up to pork belly but back off each time. The reason? Husband is fat-phobic when it comes to meat on his plate. So I'd be smoking it just for me. That's no fun.
That said, I'm impressed by the really excellent pit masters here who rave about smoked pork belly. Now, Oak Smoke , I've got you waxing so poetic about it that the temptation to copy your method rivals my temptation for that new pair of shoes I've been eyeing. I like your idea of smoking a small one with ribs or something else. I'll let that percolate in my brain for a while and see what I can score when I go meat shopping again. Thanks for the temptation. I think.
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Oak Smoke I'll make ya a suggestion. I've done pork belly so many times, in so many different ways... rubs, glazes, pulled, sliced, whatever.
Here's what I think you should do - take a pretty big chunk, like a half a pork belly - so around 5-6lbs or so - and cut it into 3 equal pieces. Score the top in a checkerboard fashion and apply 3 different rubs. I'd suggest Memphis Dust with plenty of kosher salt (since MMD is salt-free), some commercial rub (and I might still apply a little salt first on this one, since... you know, pork belly), and the third one, just do kosher salt and black pepper ALONE. Nothing else. Make sure you salt it well, but just do that - I was amazed when I did a side by side comparison of pork belly like this, everyone picked the S&P pork belly as the best. Rubs are good and all sometimes, but they also can hide or obscure the flavor of the meat. The plain-Jane pork belly, the pork FLAVOR came through so much, and like you said, that rich, fatty, unctuousness... OMG. I'm drooling now.
Pork belly, with nothing but S&P, is freaking delicious!Comment
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