Trim any excess fat from the pork belly, leaving a thin layer of fat.Score the fat in a crosshatch pattern to help the seasoning penetrate and render the fat during cooking.
2. Apply the Rub:
In a bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.Optionally, coat the pork belly with mustard to help the rub adhere better.Generously rub the mixture over the entire pork belly, pressing it into the scored fat.
3. Rest the Pork Belly:
Allow the seasoned pork belly to rest at room temperature for about 30 minutes. This helps the rub set and ensures more even cooking.
4. Prepare the Smoker:
Preheat your smoker to 225°F (107°C).Add your choice of wood chips (apple or hickory) to the smoker and allow them to start producing smoke.
5. Smoke the Pork Belly:
Place the pork belly on the smoker grate, fat side up.Smoke for 3-4 hours, maintaining a consistent temperature of 225°F (107°C).The pork belly is done when the internal temperature reaches 195°F (90°C).
6. Rest the Pork Belly:
Once cooked, remove the pork belly from the smoker.Let it rest for 15-20 minutes before slicing to allow the juices to redistribute and ensure tender meat.
Serving Suggestions:
Serve the smoked pork belly as a main dish with coleslaw, cornbread, and a side of BBQ sauce.Use the smoked pork belly in tacos, sandwiches, or salads with fresh toppings like avocado, salsa, or pickled vegetables.
Tips:
For an extra crispy finish, broil the pork belly or sear it in a hot pan for 2-3 minutes after smoking.Customize the rub by adding chili powder for heat or honey for a sweet glaze.