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Smoker | |
| 2 lb pork belly Rub 2 TBSP Kosher Salt 1/2 cup packed brown sugar 1 TBSP paprika 1 TBSP dark chili powder 1 /2 Tbsp ground black pepper | |
| assembly the rub and mix well Prep the belly, remove the skin and with a sharp knife crosshatch the fat, cutting down but not into the meat Thoroughly coat the belly with the rub (rubbing into the crosshatch), cover and refrigerate 24 hours Remove belly 1-2 hours before smoking Prep smoker to 225 and put a drip pan to catch the drippings Place belly in smoker fat side toward the heat source and smoke till internal temp is 165 (3-4 hours). Dont check it until the 3 hours mark) Remove belly, place on wire rack and let set at least 15 minutes You can slice and eat, or let it cool and then slice and give it a quick pan sear/fry (latter is preferred) | |
Unrated | |
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