This recipe is one that was all over the internet not too long ago, and I was late to the game on trying out. It turned out to be amazing and is probably my favorite meat I’ve ever smoked!
Instead of cubing up a pork belly slab like you typically would for some pork belly burnt ends, we just cut it into two even slices – to speed up the process and let it cook more evenly. Just like you would for a brisket, we cooked it all the way to an internal temperature of around 197-203°. You can find these pork belly slabs at Food Lion in their smoking meat cooler – and for around $20-27, they are awesome!
Ingredients:
- 1 pork belly slab
- Meat Church Holy Cow BBQ seasoning (or your favorite BBQ rub, a simple salt pepper garlic works, as well)
Instructions:
- Preheat the smoker to 250°.
- Slice pork belly slab in half – or four sections if you have a larger piece. I typically get the Swift pork belly from Food Lion which is perfect to just slice in half.
- Trim any uneven edges or ridges that are too tall or thin to make for an even cook.
- Season all over with BBQ seasoning – let the seasoning stick to the meat for 15 minutes or so before throwing it in the smoker.
- Place on the preheated smoker and let it go for an hour or two, then you’ll want to spritz it a couple of times with some ACV/water mixture.
- Keep it on the smoker, checking periodically until it feels incredibly tender and a temperature probe slides in like warm butter. This usually happens around 195-200° internal, but you can bring this cut up to even 205-210°.
- Once you reach that desired tenderness/temperature, pull it off the smoker and let it rest/cool down. I do this by wrapping it in butcher paper and then wrapping a towel around and placing it in a cooler.
- You can let something like this rest for an hour or so while you get the rest of your food ready. After resting, I slice it up into thin long slices that look like brisket, then place on a charred tortilla with some taco toppings!
