Equipment You’ll Need
- Pellet smoker (250°F setup)
- Butcher paper
- Sharp knife
- Foil tray or skillet (optional for finishing)
- Cutting board
Ingredients
- 1 pork belly, skin removed
- Yonedas Grannies Gold Mustard Sauce (binder)
- ¼ cup Heath Riles Cherry Rub
- ¼ cup pecan rub (Heath Riles or Meat Church)
- 1 bottle Yonedas Smoked Hickory BBQ Sauce
Instructions
1. Preheat the Smoker
Set your smoker to 250°F. Use a mild wood like pecan, cherry, or a blend for best results.
2. Prep the Pork Belly
Trim any silver skin from the meat side. No need to trim the fat cap unless it’s too thick.
Brush or rub Grannies Gold Mustard Sauce all over the pork belly to help the rub stick and build flavor.
Next, apply a heavy seasoning:
- First coat with pecan rub
- Then sprinkle a touch of cherry rub on top (like a cherry on a sundae!)
3. Smoke (First Round)
Place the pork belly fat side down on the smoker. Smoke for about 3 hours.
🔥 Pro Tip: Keep an eye out for flare-ups due to fat drippings. If the belly starts to darken too much, flip it or trim off any burnt spots.
4. Wrap and Smoke Again
Once the pork belly develops a rich red color, wrap it in butchber paper and return to the smoker for another 2 hours. This helps tenderize the meat and lock in moisture.
5. Slice or Cube
Remove from the smoker and let it rest briefly. Then slice or cube the pork belly, depending on how you want to serve it.
6. Finish with Sauce (Optional but Awesome)
- Brush the pork belly with Yonedas Smoked Hickory BBQ Sauce
- Optionally return it to the smoker (unwrapped) for a few minutes to set the glaze
OR - Toss slices in a hot skillet to crisp the edges and caramelize the sauce
Serving Ideas
- Over a bed of rice with extra sauce
- In a sandwich on a warm bun with slaw
- Straight off the board, juicy and saucy!
Quick Recap
- Preheat smoker to 250°F
- Trim silver skin from meat side
- Coat with mustard sauce
- Season with pecan and cherry rubs
- Smoke fat side down for 3 hours
- Wrap in butcher paper and smoke 2 more hours
- Slice or cube as desired
- Optionally crisp in a skillet or re-smoke with BBQ sauce
- Serve hot and saucy!