Equipment You’ll Need
- Pit Boss PB 1000 Grill or any pellet smoker
- Competition Blend Wood Pellets
- Foil Trays
- Sturdy Tin Foil
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
Ingredients
- 1 sliced pork belly
- ¼ cup Meat Church Holy Gospel Rub
- ¼ cup Butcher BBQ Butter Flavour Grilling Oil
- ½ bottle Yonedas Chicken and Rib BBQ Sauce
Instructions
1. Preheat the Smoker
Set your smoker to 250°F using a competition blend wood pellet for a balanced smoke flavor.
2. Season the Pork Belly
Lay out the sliced pork belly on a baking sheet. Drizzle with grilling oil, then coat generously with Meat Church Holy Gospel rub on all sides. Let it rest at room temperature for 20 minutes to allow the rub to set.
3. Start Smoking
Place the pork belly slices directly on the smoker grates. Smoke at 250°F for 2 hours.
4. Flip and Finish the First Smoke
Flip each slice over and smoke for 1 more hour to even out the cooking.
5. Cube the Pork Belly
After 3 hours total on the smoker, remove the pork belly and cut into ¾-inch cubes.
6. Braise in Grilling Oil
Place the cubes in a foil tray, pour in ¼ cup of grilling oil, and cover tightly with foil. Return the tray to the smoker and braise for 2 hours.
7. Add the Sauce
Carefully remove the tray and pour off the excess fat and oil into a bowl. Add ½ bottle of BBQ sauce, stir gently to coat all the cubes.
8. Final Smoke
Place the tray back onto the smoker uncovered for 30 minutes to set the sauce.
9. Rest
Remove from the smoker and rest for 5 minutes.
10. Serve
Enjoy warm and sticky straight from the tray—or serve with your favorite BBQ sides!
Quick Recap
- Preheat smoker to 250°F
- Season pork belly with grilling oil and Holy Gospel rub
- Smoke for 2 hours, then flip
- Smoke for 1 more hour
- Cube the pork belly into ¾-inch cubes
- Place cubes in a foil tray, add grilling oil, braise for 2 hours
- Pour off excess oil and add ½ bottle BBQ sauce
- Return to smoker uncovered for 30 minutes
- Rest for 5 minutes
- Serve and enjoy
Helpful Tips and Notes
What’s the difference between pork belly and bacon?
Bacon is cured pork belly. This recipe uses uncured pork belly, so you get all the rich flavor without the curing process. Want to make bacon? We sell Butcher BBQ Bacon Cure in-store.
Is this recipe gluten free?
Yes! All ingredients listed are gluten free, just make sure not to substitute or cross-contaminate during prep.
What if I’m on Keto?
Swap the Meat Church rub for Fire & Smoke Society’s The Usual, which is sugar-free and keto-friendly.
Can I make this faster?
Yes—you can slice pork belly thin and pan-fry it like bacon. It’s fast and tasty but loses that slow-smoked flavor.
Only have whole pork belly?
No problem! You can slice it yourself or explore other styles: Porchetta, bacon, pork rinds, salted pork, or pork belly burnt ends. For this recipe, just slice it into ¾”–1″ strips first.