Smoked pork belly

I only use pork bellies for making bacon but may try one on the smoker one day.

My issue with them is they are about 70% fat, and with my cholesterol issues, probably not a good idea to be cooking it.

i've done it 8-10 times on my offset...usually "cure" (actually a brine) with apple juice, pepper corns, clove garlic, salt and a few other things. remove after 24 hours, pat dry, trim to make uniform, 50/50 sea salt and 16 mesh black pepper, smoker rolling at 225, and lay the entire slab on it.

about 3/4 of the way through the cook, i'll take it off, cut it into 1.5 inch cubes and reintroduce it on the smoker. basically what i'm doing is pork belly burnt ends, but i'll still allow for more fat to render.

when they're done, i'll put them in a big stainless mixing bowl and season and toss. my wife drops panties when i toss with jalapeno jelly, plate and sprinkle crushed peanuts and cilantro on top.

lots of things you can do with PB...one of my fav meats to smoke.

I make pork belly burnt ends on the smoker all the time. I use howtobbqrights method. Come out great.

Put em on a little Hawaiian roll with some slaw, can’t beat em.

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Put em on a little Hawaiian roll with some slaw, can’t beat em.

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I’ll raise you smoked pork belly burnt end banh mi

I did some pork belly burnt ends last fall. I don't like big mouthfulls of fat so I let them go for a while. Delicious.

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Did you use honey? I’ve seen olive oil and dry rub then smoke for three hours. Then put in a pan with arse ton of butter, honey, bbq sauce cover then another 1.5 hours. Uncover and smoke for 20 minutes.

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I did a pretty standard pork rub to start and then did a honey and brown sugar mixture for a couple hours at the end. Did not put a bunch of butter in there. I love butter as much as the next guy, but kinda feel that pork belly doesn't really need more fat...it's got plenty already. Also, I didn't finish them in an aluminum pan...I pushed them all the way through just on the grates of my GMG and picked off the ones that were done as I saw them.

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I’ll raise you smoked pork belly burnt end banh mi

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Good call may try that next time. You do anything to kick it up a notch or make it pretty standard?

Agree with burnt ends. I have done it a couple of times. Cut them into bite size, seasoned with a rub, put in a foil pan, smoked at 275 for 2 hours. Then once around 203 internal temp, I applied a sweet bbq sauce and put back on smoker to caramelize. Big hit