BBQ & Smokehouse
Free recipe
Hickory Smoked Pork Belly
Dense slabs of belly with a crackling exterior and rendered, mahogany layers throughout.
In the kitchen
Ingredients
- 4 lb skinless pork belly
- 3 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp black pepper
- Hickory wood
- Maple syrup for glaze
Method
Score the belly fat in a tight crosshatch. Combine sugar and spices and rub into the meat.
Smoke fat side up at 225 F over hickory for 3 hours.
Brush with maple syrup, raise heat to 275 F, and cook 90 more minutes until 195 F internal.
Rest 20 minutes, then slice into thick strips against the grain.
Cook the rest of BBQ & Smokehouse
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