BBQ Pork Belly on the Bradley Smoker

This BBQ pork belly on the Bradley smoker is easy, fast and very delicious. This recipe is for slicing the pork belly not pulling. Just trim your pork belly removing any loose meat and fat and apply a thin coat of yellow mustard. You won't taste the mustard it's just a binder for the seasoning. Now apply a layer of 2 Gringo's Chupacabra Rub to all side of the pork belly and pat in with your hand. Now apply a layer of Killer Hog's The BBQ rub and pat in with your hand. Allow the pork belly to sit while your heating up your Bradley Electric Smoker. Once the smoker is up to temp place pork belly on wire rack that has been sprayed with vegetable oil and place in the second rack of the Bradley smoker. Today we are going to use apple pucks for our smoke flavor. When the pork belly gets the bark I'm looking for, about 165 degrees, I remove the pork belly and wrap it in aluminum foil. I also put about 1/4 cup of Apple juice in the foil with the pork belly. Apple juice will add flavor and it will also help tenderize the pork belly. I place the pork belly back in the smoker until it reaches 195 degrees and then I remove pork belly from the aluminum foil and place back on rack. I coat the pork belly with a layer of Amish Wedding BBQ Sauce and place back in the smoker for 25 minutes to glaze. Remove from smoker and slice pork belly to your desired thickness and enjoy. This recipe is the best BBQ'd Pork Belly you've ever tasted. Please like the video and leave a comment.
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(2) High temperature wire amzn.to/2EY2dXX
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