Smoked Pork Belly: The Ultimate Guide to Crispy, Juicy Perfection

Everything You Need to Know About Smoking Pork Belly

Few cuts of meat in BBQ are as indulgent and versatile as pork belly. This rich, flavorful cut—best known as the source of bacon—has earned a reputation on the smoker for producing crispy edges, juicy interiors, and unforgettable flavor. Whether you’re aiming for melt-in-your-mouth pork belly burnt ends, a whole slab of crispy smoked pork belly, or perfectly seasoned slices, mastering this cut will change your BBQ game forever.

In this guide, we’ll explore how to prep, season, smoke, and finish pork belly with championship-level results. We’ll cover temperatures, timing, wood pairings, seasoning ideas, and step-by-step methods using proven techniques on Green Mountain Grills pellet grills and Myron Mixon Smokers.

What Is Pork Belly?

Pork belly is a boneless, fatty cut from the underside of the hog. Unlike bacon, which is cured and smoked, raw pork belly is fresh and versatile. It can be roasted, grilled, braised, or—our favorite—smoked low and slow until the fat renders and the surface crisps. Because of its fat content, it’s naturally juicy and perfect for BBQ creativity.

Why Smoke Pork Belly?

There’s no shortage of reasons why smoked pork belly has become a BBQ staple:

• Flavor: Rich marbling keeps it juicy, while smoke and rubs add layers of taste.
• Texture: Perfect balance of crisp edges and tender meat.
• Versatility: Can be smoked whole, cubed into burnt ends, or sliced for sandwiches and tacos.
• Showstopper Appeal: Whether served at a backyard cookout or a competition, smoked pork belly always turns heads.

Preparing Pork Belly

Proper prep makes the difference between good and great pork belly.

1. Trimming: Remove any thin edges that might overcook. Some cooks score the fat cap in a crosshatch pattern to help seasoning and smoke penetrate.
2. Seasoning: Apply a BBQ rub generously on all sides. Pork belly pairs well with sweet, savory, or spicy rubs.
3. Optional Curing: Some pitmasters dry brine with salt overnight to improve texture and flavor.

Temps and Times for Smoked Pork Belly

One of the most common questions is: “How long to smoke pork belly?” The answer depends on your cut and cooking style.

• Temperature Range: Smoke at 225–250°F for low and slow, or 275–300°F for a faster cook with crispier bark.
• Whole Pork Belly: Plan on 4–6 hours at 250°F until internal temp reaches 195–200°F.
• Pork Belly Burnt Ends: 2.5–3 hours smoked, plus 1.5–2 hours braising and glazing.
• Slices: Thinner slices cook in 1–2 hours depending on thickness.

Target Internal Temp: 195–200°F for pull-apart tender burnt ends or whole slabs. For sliced pork belly, 180°F gives a tender yet sliceable texture.

Pork Belly Burnt Ends Recipe

Smoked pork belly burnt ends are sometimes called “meat candy” for a reason. Here’s a step-by-step recipe:

1. Cube: Cut pork belly into 1.5–2 inch cubes.
2. Season: Coat generously with your favorite BBQ rub.
3. Smoke: Place cubes on a wire rack at 250°F for 2.5–3 hours until they hit 165°F.
4. Braise: Transfer to a foil pan, add butter, brown sugar, and a splash of apple juice or sauce. Cover and cook another 1.5–2 hours until cubes reach 195–200°F.
5. Glaze: Uncover, toss in BBQ sauce, and return to smoker uncovered for 15–20 minutes to set the glaze.

The result: bite-sized cubes with a caramelized crust, tender inside, and layers of smoky sweetness.

Whole Smoked Pork Belly

If you want to impress a crowd, smoke a whole slab of pork belly. It delivers dramatic presentation and bold flavor.

Method:

• Smoke fat side up at 250°F until internal temp reaches 195°F (about 5–6 hours).
• Optional: Wrap in butcher paper once it hits 165°F to push through the stall.
• Finish unwrapped to crisp the bark.

Slice and serve with classic BBQ sides or use in sandwiches.

Sliced or Pulled Pork Belly

Pork belly doesn’t have to stay whole or cubed. You can slice it into 1-inch strips before smoking, creating something between bacon and ribs. Or smoke it whole and shred it like pulled pork. Both make great taco or slider fillings.

Best Smokers for Pork Belly

Your smoker choice impacts flavor and ease of cooking:

• Green Mountain Grills Pellet Grills: Pellet-fed convenience, steady temps, and great smoke flavor. Perfect for burnt ends and whole slabs.
• Myron Mixon Smokers: Water smokers that excel at holding moisture while producing competition-quality results. Ideal for long pork belly cooks.

Best Woods for Pork Belly

Pork belly pairs well with fruit woods and medium-strength hardwoods:

• Apple: Sweet and subtle, balances the richness of pork belly.
• Cherry: Adds color and mild sweetness.
• Oak: Medium smoke that complements pork without overpowering.
• Hickory: Stronger, classic BBQ flavor—use sparingly for balance.

Glazes, Sauces, and Finishing Touches

While smoked pork belly shines on its own, finishing with sauce or glaze elevates it:

• Sweet Glazes: Honey, maple, or brown sugar-based glazes add caramelization.
• BBQ Sauces: Tangy or spicy sauces cut through richness.
• Asian-Inspired Glazes: Soy, ginger, and chili paste add fusion flair.

FAQs

How long does it take to smoke pork belly?

A whole slab takes 4–6 hours at 250°F. Burnt ends take about 4–5 hours including the glaze phase.

What temp should pork belly be smoked to?

For tender results, target 195–200°F internal temperature. For sliced pork belly, 180°F is sufficient.

Do you need to wrap pork belly while smoking?

Wrapping at 165°F helps push through the stall and keeps meat moist. Some prefer to leave unwrapped for extra bark.

What’s the difference between pork belly and bacon?

Pork belly is uncured, unsmoked fresh meat. Bacon is cured and smoked pork belly.

Can you smoke pork belly on a pellet grill?

Yes—Green Mountain Grills pellet grills are perfect for pork belly thanks to consistent low-and-slow performance.

Conclusion

Smoked pork belly is one of the most rewarding cuts you can cook. Whether you cube it into pork belly burnt ends, slice it for tacos, or serve a whole slab at the table, it delivers unmatched richness, tenderness, and flavor. With the right prep, seasoning, temps, and smoker, you can create unforgettable BBQ that rivals any restaurant.

At DDR BBQ Supply, we carry everything you need—from championship BBQ rubs and BBQ sauces to smokers from Green Mountain Grills and Myron Mixon. Fire up your pit and get ready to make pork belly your new BBQ favorite.