We're smoking a pork belly like a brisket! We decided to switch things up for this week's recipe and do something we've never done before. So juicy and tender. I might keep cooking my pork belly like this in the future!
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Products Used:
• Heath Riles BBQ Beef Rub bit.ly/37herYH
• Heath Riles BBQ Competition BBQ Rub bit.ly/3MiC9sk
• Heath Riles BBQ Heat Resistant Gloves bit.ly/3BfFkvW
• Outlaw BFO Smoker outlawbbqsmoke...
• Royal Oak Charcoal Hardwood Charcoal amzn.to/3WvvCPZ
• Thermoworks Thermapen One bit.ly/43qX2Za
• Black Nitrile Gloves amzn.to/43nOSRw
• French's Mustard amzn.to/43mjMde
• Aluminum Pan amzn.to/3WtLyCg
• Aluminum Foil amzn.to/41WaFPe
Ingredients:
• 8lb Pork Belly, cut in half
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Competition BBQ Rub
• Mustard
Directions:
1. Fire up smoker to 300º.
2. Cut pork belly in half. We had a 8lb pork belly that we cut into 4lb squares.
3. Coat pork belly with mustard and season with Heath Riles BBQ Beef and Competition BBQ Rubs.
4. Place on smoker for 45 minutes.
5. Spritz after an hour and 15 minutes.
6. Pull off the smoker once your pork belly hits 160-165º internal. It took 3 hours for us to reach this internal temp.
7. Wrap pork belly in aluminum foil and place back on the smoker for at least another 2 hours.
8. Once your pork belly is hitting at least 203º internal and is probe tender, pull from the smoker and let it rest for at least 30 minutes to an hour. It's a a larger piece of meat, so you want to give it a proper rest time.
9. After it has properly rested, slice and enjoy!
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Heath Riles, pitmaster
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