Smoking Pork belly

Discussion in 'Pork' started by igs24, Sep 17, 2015.

  1. igs24

    igs24 Newbie

    Hi all,

    I am new to the site and trying to get some help on smoking some pork belly slices. I have got some thick slices of pork belly, about 1 inch thick. How long would I need to smoke these for at 225?
  2. igs24

    igs24 Newbie

    I'm using a bullet style water smoker by the way, very new to smoking but loving it so far!
  3. I cook pork bellies to temperature rather than a specific amount of time. 

    Couple of questions:

    Are you using rub only?

    Did you brine them?

    Are you going to eat them directly from the smoker or are you going to recook them after smoking?

    You may also want to head over to the Roll Call  section and create a thread for a proper welcome. [​IMG]
    Last edited: Sep 18, 2015
  4. igs24

    igs24 Newbie

    I'm using a rub, and then was going to sauce them at the very end in my bbq sauce. I hadn't thought of brining them. The slices we get here in the UK are about an inch thick, like a rib but without the bone.
  5. igs24

    igs24 Newbie

    Depending on the timing, I intend to eat straight if he smoker, or keep them warm whilst I cook off some other things.
  6. I find that brining makes the fat more stable(firm) after smoking/cooking. For me, without a brine, I end up with a greasy and fatty texture that is undesirable, unless I re-cook the pork belly(reverse sear, fry, bake, broil, etc) after smoking.

    You can find good several brine recipes on this site using the search bar.

    For just smoking and sauce, I take the internal temperature up to 190-195 to render the fat to a consistency I prefer. You can add bbq sauce for the last hour or so, if you maintain the 225. The lower temperature won't burn the sugars in the sauce and allow it to thicken and glaze the pork belly.

    Over here in the States, I get 10-14 lbs(5-7 kilos) pork bellies then cut them to my desired size, usually 3-4 lb(1.5-2 kilos). Some I brine for several days, some a few hours. A 2 kilo piece can take up to 5-6 hours at 225.
  7. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi Igs, I do Whole Pork Belly and Pork Belly Slices. I cook around the 130'C mark for about 6 Hours.

    I apply rub to the meat only, put sliced onion, carrot & celery into a foil tray, place Pork on top Skin up, add any type of beer up to 10mm from the Skin, spray skin with Oil and Salt.

    Then let it cook, to finish place under a hot Grill to Crisp Skin!!!!!

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