Smoking a Pork Belly

[intrepid27]

Having had good luck with pulled pork, brisket, and ribs I'm ready to smoke a pork belly.
Looking for any tips, tricks, or advice. Time? Temp? Type of rub? Type of Pellets?

 

[ianoconnor]

Following, would like to try this also. I've seen a few pork belly burnt ends recipes that look intriguing.

 

[JP4CY]

I've done many. I leave skin on, usually start curing on a Wed, flip every day, and then smoke on the weekend (9-10 days later).
I have had good luck with maple syrup rubs.

 

[CubsClones1]

I've smoked it and sliced for homemade bacon and I've smoked it to 190 internal, cut into cubes, toss with rub and a little bbq sauce and then put back on the smoker until caramelized for poor man's burnt ends (these are awesome btw).

 

[cycloner29]

I use the I smokeHogs Cure Calculator app. Just recently did two 3 lb pieces. I added a tad bit more salt as I added brown sugar and maple syrup to it. Cured for 7 days flipping each day. I washed it and let it set overnight uncovered to help form a pellicle. Smoke at 150 for about 6 hours. Let cool overnight and then vac sealed. Here is the result:

 

[Cyclones_R_GR8]

This guy's videos seem pretty straight forward.

 

[Isualum13]

I've made the pork belly burnt ends. They are quite delicious.
Be careful though, I'm pretty sure each piece may take a year off your life.

 

[Acylum]

I’ve done two whole bellies and each time my oldest daughter and son in law have pretty much commandeered every package of bacon. So screw that. They did say it was the best bacon ever, so that’s nice.

 

[Cybyassociation]

I've only ever cured/smoked pork belly into bacon, I've never smoked it for pulled pork or carnitas. We have tossed it into the InstantPot before though.

For wood, I try to stay pretty mild and stay away from Hickory or Mesquite. Apply, cherry, pecan, are some of my favorite blends.

 

[discydisc]

Having had good luck with pulled pork, brisket, and ribs I'm ready to smoke a pork belly.
Looking for any tips, tricks, or advice. Time? Temp? Type of rub? Type of Pellets?

Are you looking to make bacon or something that is fork tender?
The burnt end recipes have always been a hit when I've done them provided it wasn't an overly fatty piece of belly (i.e 95% fat). For Bacon, if you are using a smaller piece/not a full side I would recommend only curing 3 or 4 days.

 

[intrepid27]

Thanks to all. Probably going with something to slice and eat on sandwich or burnt ends versus bacon this time.

 

[NATEizKING]

I use the I smokeHogs Cure Calculator app. Just recently did two 3 lb pieces. I added a tad bit more salt as I added brown sugar and maple syrup to it. Cured for 7 days flipping each day. I washed it and let it set overnight uncovered to help form a pellicle. Smoke at 150 for about 6 hours. Let cool overnight and then vac sealed. Here is the result:

View attachment 64044

Link to app? Can't find it

 

[cycloner29]

Link to app? Can't find it

https://itunes.apple.com/us/app/ismokehog/id965533201?mt=8

 

[JP4CY]

Thanks to all. Probably going with something to slice and eat on sandwich or burnt ends versus bacon this time.

If you haven't been to Barntown they have great thick home made slices.

 

[josh4cy]

I have made burnt ends several times. I like to buy a whole belly and cut it into smaller pieces, then cook maybe 1/4 of a belly the same time I make ribs, then freeze the rest. They usually get done before the ribs and makes a great appetizer. Previous poster is right, they might take years off your life. Not everyone can make a meal out of them. But make an excellent snack before dinner.

 

[Tailg8er]

I've smoked it and sliced for homemade bacon and I've smoked it to 190 internal, cut into cubes, toss with rub and a little bbq sauce and then put back on the smoker until caramelized for poor man's burnt ends (these are awesome btw).

If those are poor man's burnt ends, what exactly are rich man's burnt ends? (Legitimately curious)

That seems pretty awesome, so if the restaurant ones are prepared different that makes me feel better about their cost (not that I don't think they're worth it as is).

 

[CubsClones1]

If those are poor man's burnt ends, what exactly are rich man's burnt ends? (Legitimately curious)

For beef, it comes from the point portion of the brisket. For pork, there's a section from the pork shoulder that is used. Like the pork belly burnt ends, I've used beef chuck roast for poor man's beef burnt ends and they work awesome too.

 

[nocsious3]

Q39 down here in Kansas City serves a pork belly appetizer. They smoke it and then cut it into super thick strips a couple of inches long. They then throw it on the grill and get those nice char marks from the grill grates. It served on top of a white bean cassoulet that acts to cut the fat on your palate. Thin crispy onion straws are served on top. It's fantastic along with their burnt ends and chicken wings.

 

[JP4CY]

Q39 down here in Kansas City serves a pork belly appetizer. They smoke it and then cut it into super thick strips a couple of inches long. They then throw it on the grill and get those nice char marks from the grill grates. It served on top of a white bean cassoulet that acts to cut the fat on your palate. Thin crispy onion straws are served on top. It's fantastic along with their burnt ends and chicken wings.

Q39 is fantastic. Been there a few times and always have had good food.

 

[fatkid1974]

Looks like some good recipe's being shared, only thing I'd make sure to pay attention 2 that hasn't been mentioned is to make sure the cubes you make aren't too big. I made that mistake first time and it affected the cook and taste. Keep in the 1/2-3/4" cube range for best results IMO. The Malcom Reed video above is probably the best one out there for the recipe's.

On a side note, be prepared for the fallout from making homemade bacon. My family won't eat store bacon anymore since I started making a couple years ago. My favorite is a cilantro/jalepeno brine with applewood for smoking. Can never go wrong with anything maple though, don't go cheap on the syrup.