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This recipe comes to us from our friend Brad Prose of Chiles and Smoke: “This salty and savory Texas-Style Smoked Pork Belly slab needs to be on your menu. Smoked low and slow like a brisket on the YS640S pellet grill, each slice is like a juicy, tender slab of smoked bacon. The process is straightforward and fool-proof, one of the easiest cooks in barbecue! Texas flavors shine through this slowly smoked pork belly slab, encased with a crusty bark of spices. This simple process is one worth repeating many times over. Slice and serve up with some sides, fry in a pan for breakfast, or stack for delicious sandwiches. The choices are yours, and they are all good choices.”
—
Recipe from Chiles and Smoke
Learn more about the Yoder Smokers YS640S pellet smoker:
https://www.yodersmokers.com/pellet/
INGREDIENTS
- 4 to 5 pounds pork belly slab, skin removed
- Yellow mustard for binder (optional)
- 1/2 batch of Texas Dry Rub for Pork (recipe below)
- 1/3 cup Kosher salt
- 2/3 cup 16-mesh black pepper (medium coarse)
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
INSTRUCTIONS
- Season the pork belly on all sides generously. Allow the pork belly to rest for at least 30 minutes with the seasonings, or you can choose to dry-brine overnight by having it rest on a wire rack with a baking sheet in the fridge uncovered.
- Preheat the YS640S to 250°F. Place the pork belly with the fat-side up into the smoker. Allow it to cook for about 4-5 hours.
- Check for doneness. Make sure that juices are not pooling on top – simply tip it to let the juices drop off the side. If you notice the sides are drying out slightly, spritz it with apple cider vinegar once or twice during the cook. Smoke the pork belly until it’s probe tender, where there is little resistance when you prod the meat. This will happen around 200-210°F.
- Rest the pork. Wrap it loosely in pink butcher paper. Allow the pork belly to rest at room temperature for about 30-40 minutes before slicing.
This recipe comes to us from our friend Brad Prose of Chiles and Smoke: “This salty and savory Texas-Style Smoked Pork Belly slab needs to be on your menu. Smoked low and slow like a brisket on the YS640S pellet grill, each slice is like a juicy, tender slab of smoked bacon. The process is straightforward and fool-proof, one of the easiest cooks in barbecue! Texas flavors shine through this slowly smoked pork belly slab, encased with a crusty bark of spices. This simple process is one worth repeating many times over. Slice and serve up with some sides, fry in a pan for breakfast, or stack for delicious sandwiches. The choices are yours, and they are all good choices.”
—
Recipe from Chiles and Smoke
Learn more about the Yoder Smokers YS640S pellet smoker:
https://www.yodersmokers.com/pellet/
INGREDIENTS
- 4 to 5 pounds pork belly slab, skin removed
- Yellow mustard for binder (optional)
- 1/2 batch of Texas Dry Rub for Pork (recipe below)
- 1/3 cup Kosher salt
- 2/3 cup 16-mesh black pepper (medium coarse)
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
INSTRUCTIONS
- Season the pork belly on all sides generously. Allow the pork belly to rest for at least 30 minutes with the seasonings, or you can choose to dry-brine overnight by having it rest on a wire rack with a baking sheet in the fridge uncovered.
- Preheat the YS640S to 250°F. Place the pork belly with the fat-side up into the smoker. Allow it to cook for about 4-5 hours.
- Check for doneness. Make sure that juices are not pooling on top – simply tip it to let the juices drop off the side. If you notice the sides are drying out slightly, spritz it with apple cider vinegar once or twice during the cook. Smoke the pork belly until it’s probe tender, where there is little resistance when you prod the meat. This will happen around 200-210°F.
- Rest the pork. Wrap it loosely in pink butcher paper. Allow the pork belly to rest at room temperature for about 30-40 minutes before slicing.
