How to Smoke Pork Belly Like a Brisket | Heath Riles BBQ
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- Опубликовано: 6 окт 2024
- We're smoking a pork belly like a brisket! We decided to switch things up for this week's recipe and do something we've never done before. So juicy and tender. I might keep cooking my pork belly like this in the future!
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Products Used:
• Heath Riles BBQ Beef Rub bit.ly/37herYH
• Heath Riles BBQ Competition BBQ Rub bit.ly/3MiC9sk
• Heath Riles BBQ Heat Resistant Gloves bit.ly/3BfFkvW
• Outlaw BFO Smoker outlawbbqsmoke...
• Royal Oak Charcoal Hardwood Charcoal amzn.to/3WvvCPZ
• Thermoworks Thermapen One bit.ly/43qX2Za
• Black Nitrile Gloves amzn.to/43nOSRw
• French's Mustard amzn.to/43mjMde
• Aluminum Pan amzn.to/3WtLyCg
• Aluminum Foil amzn.to/41WaFPe
Ingredients:
• 8lb Pork Belly, cut in half
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Competition BBQ Rub
• Mustard
Directions:
1. Fire up smoker to 300º.
2. Cut pork belly in half. We had a 8lb pork belly that we cut into 4lb squares.
3. Coat pork belly with mustard and season with Heath Riles BBQ Beef and Competition BBQ Rubs.
4. Place on smoker for 45 minutes.
5. Spritz after an hour and 15 minutes.
6. Pull off the smoker once your pork belly hits 160-165º internal. It took 3 hours for us to reach this internal temp.
7. Wrap pork belly in aluminum foil and place back on the smoker for at least another 2 hours.
8. Once your pork belly is hitting at least 203º internal and is probe tender, pull from the smoker and let it rest for at least 30 minutes to an hour. It's a a larger piece of meat, so you want to give it a proper rest time.
9. After it has properly rested, slice and enjoy!
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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I use you garlic butter when i cook mine. Usually cut it into 4 and season 4 different ways. Don’t wrap or nothing just slap them on the tregar and pull around 205. If you make tacos like matt at meat church did in his video they are amazing tacos
Nice! May have something like that coming up soon 👀
Got a porkbelly and watched videos of what to do with it. i'm gonna try this with one piece.
Got a 80 gallon offset and birch wood. In canada cant get oak or hickory, but im surrounded by birch.
Got loads of your rubs and can't wait.
Awesome! Hope you enjoy.
I have mine marinating in a soy sugar brine and gonna smoke it in hickory. I'm not doing a binder cause I feel like the vinegar will make it too tender. Coat it in pepper and more rub cause I want a bark!.... and a hint of season salt. Using a smokey garlic rub I may add brown sugar half way. 300 is fine at first but you need to let it cool down after and go slow and low. I'll open wrap with a luling city market style dip.
Oh my god this was the best Pork Belly I have had bar none! Delicious, even on my gas grill it tasted great! Thanks for the info and tips!
Glad you enjoyed it!
Trying this this weekend. This along with the belly burnt ends. Wish us luck 🙏
Hope y'all enjoy!
So I'm doing g this today, right now! However, I got a 5lb pork belly. Hit it with some mayonnaise for the binder. I'm using Two Gringos Chupacabra Brisket Magic rub.
Nice!
I feel like anything you put on the BBQ will turn out good!
Thanks!
Not sure if you mentioned it, but when on the smoker do you put it fat side up? Definitely go to try this. Love watching your videos. Thank you.
Fat side up. Thanks for watching!
Must try
Hope you enjoy!
Great and helpful video ❤
Appreciate it!
That rocks, Heath! I need to do this.
Hope you give it a shot!
love the color and the higher temps. need to get me some comp bbq rub!
Appreciate it! Check out our website: heathrilesbbq.com
I tried this 3 ways the best was Franks Wing Sause as a binder & HR Cajun Creole Garlic Butter!!! AWESOME!!!
Sounds great!
I can’t wait to try it on the green egg!
Hope you enjoy, brother!
@@HeathRilesBBQ thank you Heath
Last time we did this we cubed it up for some pork belly street tacos!
Bet they tasted amazing
Brilliant idea!
Thank you!
Slice some and make a PBLT sammich. Crazy good
Does sound good!
Amazing Heath! I will do it in the same way this Weekend 👍🍺 Greetings Bernd
Hope you enjoy!
I smoke pork belly all the time, try spritzing it with water downed pure maple syrup to give it a touch of sweetness!!
Might have to give that a try.
Good one Heath!
Thanks!
You the man, I’m your fan.
Thanks, Daniel!
I've done similar to this and put it on tacos
Stay tuned to our upcoming videos 👀
That's look delicious heatriles 😋😎
Appreciate it!
Yes!!! It is soooo good!!
Glad you enjoyed!
Just came across your video. Great job. Looks amazing. Just one question. Skin on or skin off? Thank you.
We left the fat on this one. You can trim it down to your liking if you prefer.
About 5 hours total cook time at 275-300°, did you rest it any after pulling it off the smoker?
Yes. I'd let it rest a couple hours. Want it to retain all the moisture.
Was it with the fat on the top or the skin that we usually make crispy, thanks heath, also I’m with you I’m wondering why I’ve never done that also, now I’ll be trying it for sure
Hope you enjoy! Let us know how it turns out.
Boss move bro💪🏿💪🏿💪🏿
Appreciate it!
I've never cooked pork belly before...I'll have to go my local grocery store or Sam's Club to see bout purchasing one...That's a great cook Heath Riles...Can you do a more indepth review on your Outlaw BFO Smoker??
Hope you do. Let us know how it goes! I did a rib cook on the Outlaw BFO a few weeks ago and talked about it for a minute. Check out this video: ruclips.net/video/3P9w5rUGs7Q/видео.html
great video 👍, greetings from Germany
Thank you very much!
Great video
Thanks!
Wow, greeting from germany my friend!!!
Hello there!
Iam going to cook a belly I was gonna do burnt ends but this looks better
Can maybe do a little of both
looks awesome! How long do you let it rest?
I let it rest 30 min to an hour
Do you think you could do this with a ninja woodfire?
Yeah, absolutely. Could do it on any grill.
@@HeathRilesBBQI ended up making one yesterday and it was one of the best things I’ve ever tasted
@@KrystalClark-wl9wc Awesome!
Spettacolo ❤
Thanks
How much wood does it take to cook two little pieces of meat on that behemoth pit?
I'd throw on a new block of wood probably about every 30 minutes or so. Just depends.
Thats a creative idea man. I gotta try that. Hey any smoked chicken recipes? I once had a 1/2 smoked chicken, inside was the tenderest meat ive ever had. The skin was almost like leather though. It must have smoked for hours to dry out the skin but keep the inside tender as can be. Any idea how they did that?
I did a Beer Can Chicken recipe here: ruclips.net/video/EImLlcAp8j8/видео.html. I injected with my chicken injection and pulled around 160º internal.
@@HeathRilesBBQ man that’s one juicy bird 😂. I don’t what else to say lol If you want juicy, that’s the way to do it. Appreciate it!
@@mobster2 Any time!
No butter bath?
Not on this one
Do you even taste any smoke flavor cooking at 300?
You bet you do
It’s not a pellet grill, smoke is “actual” smoke on stick burners. Could be 500 degrees and you’d get the same amount of smoke. Pellet grill use selective smoldering.
Was this belly skin on or skin off?
Skin on
1
👊🏆
I just tried to bite my phone😊
Haha appreciate it! Glad you enjoyed.
Get a closeup next time!
Will do
fat side up. right?
Yes
Depends on your smoker, brother. Heat in smokers rise up and down throughout the pit. Gotta run some thick sliced bread on your pit and run an hour smoke at 250. My Yoder has heat coming from below on the side I cook on, so for me it’s definitely fat side down. Run a test 👍🏼
Still too fatty but fried up nice when cut like bacon
Nice!