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Pork Belly, Smoked Like a Brisket

by Matt Kennard

Brisket's method on a cut that renders faster and forgives more. Taken to 205, where the fat stops being fat.

Still dialing this one in. Cooking this tomorrow; the wrap timing and the fifteen minutes bare are what I am testing.

Serves
8-10 as part of a spread
Total
5 to 6 hours
Oven
250°F / 121°C
Smoked Gluten-freeEgg-freeDairy-freePorkDinnerLunchEntertainingWeekend projectWhat gluten-free means
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205, not 195. Most pork belly recipes stop short. The last ten degrees are where the fat renders completely and the texture goes from rich to silky.

It runs faster than a brisket at the same temperature, because it is thinner and fattier. Do not plan by brisket hours.

Wrapping is your time lever. Running behind? Wrap earlier and run 275 after the wrap. The bark is protected by then and belly takes the higher heat well.

Nothing rich in the foil. No butter, no tallow. It renders plenty of its own fat, and anything else you add makes it greasy. The vinegar is there to cut, not to add.

The fifteen minutes bare is not optional if you want bark. Skip it and you get a good-tasting slab with a soft exterior.

Ingredients

8-10 as part of a spread

Method

  1. Prep

    Trim to an even thickness and score the fat cap in a light crosshatch, no deeper than the fat.

  2. Prep

    Season: BBQ base, then Blanco, then Honey Hog. Blanco first so the sweeter rub sits on top and caramelizes rather than burning underneath.

  3. Smoke about 3 h · 165°F internal

    250°F, fat side up, until the bark is set and dark. About 3 hours, around 165°F internal.

  4. Assemble

    Wrap in foil, seam up, with the vinegar and the juice. A splash in the bottom, not a bath: more than that and you are braising it, and the bark goes.

  5. Smoke about 2 h · 198-200°F

    Back on until 198-200°F, about 2 hours more.

  6. Smoke 15 min · bark tightened

    Out of the foil, back on bare for 15 minutes. This is the step that matters. The wrap softens the bark and wets the surface; fifteen minutes open dries it out again and tightens the fat cap. Keep the foil and its liquid.

  7. Smoke 205°F

    205°F, probing like soft butter, with no resistance anywhere.

  8. Rest 1 h

    Rest one hour, loosely tented.

  9. Serve

    Slice ½ inch across the slab. If it looks at all dry, spoon some of the reserved liquid over it.

If it's not right

What you seeWhyWhat to do
Greasy Under-rendered. It needed the full 205, or the last ten degrees came too fast. Take it to 205 and let it get there slowly.
Soft, pale bark It went from foil straight to rest. Fifteen minutes bare fixes it.
Dry Over 210, or rested uncovered in the open air. Pull at 205 and tent it loosely.
Braised rather than smoked Too much liquid in the wrap. A splash in the bottom, not a bath.

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