Smoked Pork Belly
Tender smoked pork belly cubes with a sweet-spicy glaze. Easy smoker method, wood choices, finish tips, and storage advice.
This delicious Smoked Pork Belly will be your new favorite recipe to bring to a barbecue or cookout party!
This recipe is from our friend Gabrielle of Get it Gabrielle.
Yield: Serves 3
- Smoke 1-2 inch pork belly cubes at 250 F for about 4 hours total: 2 hours unglazed, then glaze and finish covered 1.5 hours, then uncovered to set.
- Use a binder like mustard, oil, or hot sauce so the dry rub sticks. Apple and hickory woods give great flavor; cherry, pecan, or oak are good alternatives.
- Finish when pieces are tender and the glaze is set. Store refrigerated 3-4 days or freeze up to 2-3 months and reheat gently to preserve texture.
Spices
Featured in this Recipe
Preparation Instructions:
Heat smoker to 250 degrees. Apple & Hickory wood recommended. Combine seasoning rub in a small bowl.
Cube pork belly into 1-2 inch pieces.
Add your binder and rub into pieces (hot sauce, oil or mustard).
Coat your pork belly in seasoning blend on all sides.
Place on a rack in smoker for 2 hours.
Remove from smoker and put in pan.
Mix glaze in a small bowl then pour over pork belly. Ensure all pieces are coated.
Cover and return to smoker for additional 1 ½ hours.
Remove cover and smoke an additional ½ to 1 hour.
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Frequently Asked Questions
What temperature and timing should I use to smoke pork belly?
Set the smoker to 250 F. Smoke the cubed pork belly about 2 hours on a rack, then place it in a pan, pour on the glaze, cover and smoke another 1.5 hours. Remove the cover and smoke an extra 30 to 60 minutes to let the glaze set. Total time is usually near 4 hours but can vary by cube size and smoker.
Which wood is best for smoking pork belly?
Apple and hickory are recommended for a sweet and smoky balance. If you want alternatives, cherry adds fruit notes, pecan gives a mild nutty smoke, and oak is a steady, traditional option.
How do I know the pork belly is done?
Look for tender meat and a sticky, set glaze. For texture, aim for an internal temperature around 195 to 205 F so the fat renders and the pieces are tender. Use a probe and also test with a fork for softness.
What binder should I use before applying the rub?
Mustard, a light oil, or hot sauce all work well. The binder helps the seasoning stick and adds a bit of flavor. Mustard is common because it bonds the rub to the meat without affecting the final taste strongly.
Can I make this on a gas grill or in the oven?
Yes. On a gas grill, use indirect heat and a smoker box or soaked wood chips for smoke. In the oven, roast at 250 F for the same timing. Oven cooking will not give as much smoky flavor, but the texture and glaze results are similar.
How should I store and reheat leftover smoked pork belly?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 2 to 3 months. Reheat gently in a 300 F oven covered until warmed, then uncover and raise heat or use a broiler briefly to crisp the edges. An air fryer or returning to the smoker works well to refresh texture.
Can I prepare components ahead of time?
Yes. The rub and glaze can be made in advance. You can also cube and bind the pork belly a few hours ahead. For full prep, smoke the meat partway, chill, and finish on the day you serve for fresher texture and easier timing.
Is there a safe internal temperature I should watch for?
Pork as a whole is considered safe at 145 F, but pork belly is fatty and benefits from higher temps to render connective tissue. For tender, pull-apart pieces, target about 195 to 205 F. Use a probe thermometer to confirm tenderness and safety.
What temperature and timing should I use to smoke pork belly?
Set the smoker to 250 F. Smoke the cubed pork belly about 2 hours on a rack, then place it in a pan, pour on the glaze, cover and smoke another 1.5 hours. Remove the cover and smoke an extra 30 to 60 minutes to let the glaze set. Total time is usually near 4 hours but can vary by cube size and smoker.
Which wood is best for smoking pork belly?
Apple and hickory are recommended for a sweet and smoky balance. If you want alternatives, cherry adds fruit notes, pecan gives a mild nutty smoke, and oak is a steady, traditional option.
How do I know the pork belly is done?
Look for tender meat and a sticky, set glaze. For texture, aim for an internal temperature around 195 to 205 F so the fat renders and the pieces are tender. Use a probe and also test with a fork for softness.
What binder should I use before applying the rub?
Mustard, a light oil, or hot sauce all work well. The binder helps the seasoning stick and adds a bit of flavor. Mustard is common because it bonds the rub to the meat without affecting the final taste strongly.
Can I make this on a gas grill or in the oven?
Yes. On a gas grill, use indirect heat and a smoker box or soaked wood chips for smoke. In the oven, roast at 250 F for the same timing. Oven cooking will not give as much smoky flavor, but the texture and glaze results are similar.
How should I store and reheat leftover smoked pork belly?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 2 to 3 months. Reheat gently in a 300 F oven covered until warmed, then uncover and raise heat or use a broiler briefly to crisp the edges. An air fryer or returning to the smoker works well to refresh texture.
Can I prepare components ahead of time?
Yes. The rub and glaze can be made in advance. You can also cube and bind the pork belly a few hours ahead. For full prep, smoke the meat partway, chill, and finish on the day you serve for fresher texture and easier timing.
Is there a safe internal temperature I should watch for?
Pork as a whole is considered safe at 145 F, but pork belly is fatty and benefits from higher temps to render connective tissue. For tender, pull-apart pieces, target about 195 to 205 F. Use a probe thermometer to confirm tenderness and safety.
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