How long does it take to smoke a pork belly?

Smoking a pork belly typically takes 4 to 6 hours at a temperature of 225°F (107°C) . The exact time depends on the thickness of the belly and whether you are smoking it to slice or shredding tenderness (usually around an internal temperature of 190–203°F (88–95°C) for the latter).

Is smoked pork belly just bacon?

Not exactly. Smoked pork belly and bacon both come from the same cut of meat, but bacon is cured with salt and often other seasonings before smoking, while pork belly is typically smoked fresh without curing. This difference affects the flavor and texture.

What is smoked pork belly?

A smoked pork belly is an unsliced pork belly that has been seasoned and slow-smoked to develop a rich, smoky flavor. It can be served as a main dish, in chunks, or incorporated into various recipes.

Why is my smoked pork belly tough?

Tough smoked pork belly often results from not cooking it long enough for the connective tissues to break down. This typically happens if the internal temperature hasn’t reached at least 190°F (88°C) . Smoking at too high a temperature can also cause it to dry out before it becomes tender.

Smoked Pork Belly Recipe: Mouthwatering Barbecue Delight

Description

A hearty, satisfying dish that delivers the perfect balance of smoky, savory, and slightly sweet flavors. Ideal for backyard smoking days.

Ingredients

Scale

For the Smoked Pork Belly
3 to 3.5 lbs (1.36–1.59 kg) pork belly slab
1/4 cup (50 g) dark brown sugar
1/4 cup (72 g) coarse salt*
2 tbsp (14 g) sweet Hungarian paprika
2 tbsp (14 g) garlic powder
1 tbsp (7 g) ground black pepper
For the Hoisin BBQ Sauce (Optional)
3/4 cup (180 ml) hoisin sauce
2 tbsp (30 ml) dark soy sauce
2 tbsp (30 ml) Shaoxing wine or sake
2 tbsp (30 ml) honey
1 tsp (5 ml) rice vinegar
1 tbsp (15 ml) sesame oil
2 tsp fresh ginger, finely grated
2 tbsp cilantro leaves, finely chopped

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Instructions

Prepare the Pork Belly — If the slab has skin, remove it, keeping the fat layer intact. In a small bowl, mix brown sugar, salt, paprika, garlic powder, and pepper. Score the fat cap in a shallow diamond pattern (about 1/4″ deep). Coat the pork belly generously with the rub, pressing it into all sides.
Set Up the Smoker — Prepare your smoker per the manufacturer’s directions. Preheat to 225–250°F (107–121°C). Add hot charcoal and your preferred smoking wood (chunks or chips).
Smoke the Pork Belly — Place the belly directly on the grate. Insert a probe into the thickest part. Smoke 3 to 3.5 hours, until internal temp reaches about 160°F (71°C). Remove from smoker; slice thick or cube for burnt ends.
Optional – Sear for Extra Flavor — Briefly grill over high heat ~1 minute per side, or pan-sear in a skillet over medium-high. Use caution—rendered fat can cause flare-ups.
Make the Hoisin BBQ Sauce — Combine all sauce ingredients in a small saucepan. Simmer over medium-low ~5 minutes, stirring often, until slightly thickened. Cool slightly before serving.

Notes

Place a small pan of water in the smoker to help maintain moisture on longer cooks.
Pork belly is safe to eat at 155–165°F; cook to 180–200°F for a softer, more rendered texture.
*If using Diamond Crystal kosher salt, increase salt by 1 tbsp (it’s less dense).
Nutritional info provided is for the pork belly only (sauce not included).

Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Smoked (with optional quick sear)
Cuisine: American BBQ

Nutrition

Serving Size: 1 serving
Calories: 533
Sugar: 6 g
Sodium: 3701 mg
Fat: 37 g
Saturated Fat: 13 g
Carbohydrates: 9 g
Protein: 40 g