Smoked Pork Belly on the Weber Kettle | Chuds BBQ

pork belly

🥗Healthier: turkey bacon

💰Cheaper: pork shoulder

Turkey bacon is lower in fat; pork shoulder is often less expensive.

Pat dry the pork belly and cut it in half.

Season the pork belly with a hot sauce binder and a heavy coat of chud rub.

Preheat the Weber kettle to around 250°F (121°C).

Add a couple chunks of post oak wood for smoke.

Smoke the pork belly for about 3 hours, checking the internal temperature.

Spritz the pork belly with a mixture of apple cider vinegar and Jacobson hot honey sauce periodically for the last hour.

Remove the pork belly when it reaches an internal temperature of 197°F (92°C).

Let the pork belly rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level: