Smoked Pork Belly is absolutely INCREDIBLE! || How To

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Smoked Pork Belly is one of the best things in low and slow barbecue. It combines everything you love in good BBQ: luscious smoky flavor of slow barbecued pork dripping with finger lickin’ juiciness!

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0:00 - Intro
0:35 - Prepare your Pork Belly
4:13 - Smoking Pork Belly
4:50 - Wrapping in Foil
6:40 - Basting in BBQ Sauce
8:33 - Slice and Serve

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[SmokedReb]

Pork belly is one of those meats you don't hear about very often but are always glad you did. Thanks for sharing!!

[georgecook]

this is the 1st tie i seen something done besides bacon and burnt ends with it. Love the idea and thank you for new use of this hunk off deliciousness think I will try it this weekend and make it your way and then use 1/2 for burnt ends and get a double use from it.

[MrFuzzleupagus]

I made this yesterday in my charcoal smoker. It took me just 4 hours for an internal temperature of 165°. I was trying to smoke it between 225-250° but I couldn’t get the temperature below 300° for the first hour. I finished it by wrapping in foil for 3 hours and then brushed the sauce on and cooked for another 5 minutes.

I basically followed your video and the pork belly turned out great! It was so delicious.

Thank you for sharing!

[saskgreenthman]

OMG
I just tried this
Never smoked one before
Only thing I did different is after wrap I put honey on it when I put it back in smoker.
Thank you thank you
Cheers from Here’s

[georgekellogg]

Just tried this and everyone loved it.

[fiberjunkies]

Tried this today on our offset and turned out UNREAL! Ended up buying your Hey Grill Hey rub that was used in the video and I'm glad we did. Turned out absolutely AMAZING. Thank you for making this video!

[Dalek_genocide]

Sliced up this would make an amazing sandwich

[mikezupancic]

When I had my electric smoker I would buy the slab from Costco, cut in half, freeze half using the foodsaver, and then smoke the other half. Used rub and the same method of temp, time, and foil to done. Then when done I would chill it. When chilled I would slice it into thick strips and lay them on a baking sheet, baste with Blues Hog BBQ sauce and then bake at 350 for about 10 minutes to warm it and thicken up the sauce. Would be fork tender when done and not a single person ever didn't want more.

[azricky]

Love your vídeos! Not to mention the recepies. Everything looks so delish! Can't wait for more.

[kenpeters]

This might be one of the best bites I have ever tasted, well done!

[orional]

Well, guess I'll be heading to Costco tomorrow after work....

[StomachAche]

That's a cool table! Where buy it? The pork belly looks mouth watering...

[sargentj]

Left it an extra day in dry brine by accident any issue?

[samemtp]

I can't find pork belly anywhere. Sam's Club usually has most cuts of meat but they don't have pork belly.

[sec]

...but the crunchy skin is amazing!!!! :-(

[andycohen]

Your prep is good but no pellet smoker as it puts a fake smoke flavour on the meat!! Try doing it on an offset smoker or a Big Green Egg???