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5 from 3 votes

Smoked Pork Belly

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Author Justin McChesney-Wachs


  • 2 lbs pork belly

Pork Dry Rub

  • 2 tbsp Kosher salt
  • 1/2 cup packed brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon Dark chili powder
  • 1/2 tablespoon Ground black pepper


Prepare the pork belly and dry rub

  • Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk.
  • Prep the pork by removing the skin (if it is still attached). Slice scores through the fat but not through the flesh with a very sharp knife to make 1" cross-hatch throughout the whole skin. This is much easier to do when the pork belly is cold.
  • Place the pork belly on a sheet pan or baking dish and sprinkle a liberal amount rub on the belly, rubbing it into all the crevices. Cover and refrigerate for 24 hours.

To smoke the pork belly

  • Remove the pork belly from the refrigerator at least 1 hour prior to smoking to bring it to room temperature. 
  • Follow your smoker's instructions and bring the temperature up to 225 degrees Fahrenheit /  107 degrees Celsius. Add wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
  • Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 3 to 4 hours. 
  • Remove the pork belly from the smoker and let rest on a wire rack for at least 15 minutes. 
  • It can be sliced and eaten right away, or it can be chilled, sliced and crisped up on the grilled/pan fried for a few minutes on each side.


  • This recipe takes two days to complete. One day to dry brine and one day to smoke the pork shoulder.
  • Try not to open the lid until close to the 3-hour mark, unless you need to add more wood chips.
  • The pork belly is even better the next day after it has been refrigerated overnight.