For a long time we didn’t cook pork belly because, to be honest, it sounded kind of gross…UNTIL we found out that it’s the same cut that bacon comes from.
It’s a very versatile cut of meat – after smoking it, you can dice it up and make burnt ends, slice it for sandwiches (like our Chicken Malibu Sandwich), or freeze it for future use.
Check out our recipe below for our signature Smoked Pork Belly.
Smoked Pork Belly
- Pork belly
- 1/3 cup Lambert's Sweet Brine O'Mine Marinade Mix
- 3 cups warm water
- Montana Outlaw BBQ Pork Rub
- Cut pork belly slab into a manageable size and add to plastic bag.
- Combine marinade mix with water and add to bag with pork belly.
- Marinate pork belly for 3 hours to overnight.
- Meanwhile, heat smoker to 260°.
- Remove pork belly from bag, dab off extra liquid.
- Season all sides generously with Montana Outlaw BBQ Pork Rub. You want the rub to completely cover the meat, then pat it in.
- Allow the pork belly to rest for 2-3 hours in the fridge to allow seasoning to penetrate.
- Smoke pork belly, fat side up for approximately 3 hours until the internal temperature reaches 165°-170°.
- Let it rest 15-20 minutes.