Bbq Smoked Pork Belly Food

SMOKED PORK BELLY

Steps:

• Fire up smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set up for 2-zone indirect cooking. Add applewood chunks to the coals.
• Use a fillet knife to score the pork belly in a crosshatch pattern, only slicing the fat and not reaching the meat.
• Combine the dry rub ingredients in a small bowl, using a fork to remove or crush any lumps that may have formed.
• Apply dry rub generously to the pork belly, covering all sides and working it into any creases and also the crosshatch cuts
• Place pork belly on smoker grates. Close lid and smoke until the pork's internal temperature reaches 165°F (74°C), about 4-6 hours. Use a digital meat thermometer for accurate measurements.
• Remove pork belly from the smoker. Tent in foil and rest for at least 10 minutes.
• Slice to serve and enjoy.

SMOKED PORK BELLY

Steps:

• Start by getting a 3-4 pound piece of pork belly and trimming off any excess fat.
• Mix together 2 tbsp brown sugar, 2 tbsp paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder to make a dry rub.
• Rub the dry mixture all over the pork belly and let it sit for at least 30 minutes to allow the flavors to blend.
• Fill the pellet smoker hopper with your favorite flavor of pellets and set the temperature to 225°F.
• Place the pork belly on the grate and smoke for about 6 hours or until the internal temperature reaches 165°F
• Remove pork belly from the smoker, spritz with apple juice, and wrap it in foil.
• Return it to the smoker and continue to smoke until the internal temperature of the pork belly reaches 200°F.
• Once the pork belly reaches 200°F, remove it from the smoker, brush it with BBQ sauce, and return it to the grill for 10 more minutes
• Remove and let it rest for 15 minutes before slicing and serving.

BARBECUED PORK BELLY

Steps:

• If you have time, season the pork all over with 2 tbsp sea salt a few hours before cooking - this acts as a dry brine but it isn't essential. If you don't have time, simply salt the pork all over. To make the rub, toast the peppercorns, cumin seeds and fennel seeds in a dry, hot pan, then grind them with the bay leaves. Mix thoroughly with the other rub ingredients. Will keep in an airtight container for one week.
• Set a lidded barbecue up for indirect cooking with a foil drip tray (see tip below) on the coal-free side. Light the coals and wait for them to die down to ashen. Put the lid on, then arrange the vents so a small stream of air is coming through. The temperature should be around 110C - stick a probe into the lid vent to get a reading if your barbecue doesn't have a thermometer.
• Pack the rub all over the pork. Throw a few new coals on the barbecue, add a good scattering of woodchips on top, then put on the grate. Sit the pork bone-side down over the drip tray and put on the lid, with the vents over the pork. Leave the pork to cook for 5-6 hrs, topping up with more woodchips and coals a few times during the smoking. After the initial blast, you want a slight, steady stream of smoke coming out of the vent.
• While the pork is smoking, make the BBQ sauce by mixing all the ingredients together until the sugar has dissolved. This is a thin 'mop' sauce for basting. If you want it thicker, gently bubble the sauce in a saucepan for a few mins. Will keep in the fridge for one week - the further ahead you make the sauce, the better it will taste.
• When the pork reaches 85C on a cooking thermometer, brush it all over with the sauce and continue to cook. Once the sauce has glazed onto the meat, remove the pork from the barbecue and rest for a while before slicing it into rib-bone-thick chops and serving with more sauce. For an extra kick, get the barbecue going again with a layer of hot coals, then put the chops back on the barbecue with some more sauce until the exposed fat is sizzling and the sticky sauce has charred on all sides.