Who says brisket should have all the glory? Enter brisket-style pork belly, a luscious, melt-in-your-mouth creation that’s perfect for when you’re craving something unique on the smoker. This recipe delivers juicy slices, smoky bark, and all the BBQ glory you could ask for – no sauce needed! Whether you’re a BBQ veteran or just starting out, this technique guarantees you’ll be the pitmaster of the neighbourhood. Grab your smoker and let’s turn this humble pork belly into a showstopper!
Brisket-Style Pork Belly Madness
Ingredients
Instructions
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Preparation – Rub the Belly:
- Trim excess fat from the pork belly if needed, but keep a good fat cap for rendering.
- Combine the salt, pepper, garlic powder, paprika, and cayenne in a bowl.
- Generously rub the mixture all over the pork belly, ensuring even coverage. Let it sit at room temperature for about 20 minutes while you prep the smoker.
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Fire Up the Smoker:
- Preheat your Ninja Woodfire Oven (or smoker) to 121°C (250°F) using your choice of wood pellets for flavour. Hickory or applewood work beautifully for pork.
- Ensure your setup is ready for indirect cooking, with a drip pan underneath to catch those lovely juices.
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Smoking the Belly:
- Place the pork belly on the smoker, fat side up, to allow the fat to render down through the meat.
- Smoke for 8 hours or until the internal temperature reaches 96°C (205°F). Spritz the meat every hour with apple cider vinegar to keep it moist and to help develop a crackly bark.
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Wrapping & Resting:
- When the pork belly is probe-tender (a skewer should slide in with no resistance), wrap it tightly in butcher’s paper or foil.
- Place the wrapped pork in a cooler (without ice) to rest for at least 1 hour. This lets the juices redistribute and makes slicing effortless.
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Slice & Serve:
Slice the pork belly into thick, brisket-style slices and serve. No sauce is necessary – the flavour speaks for itself!
Equipment
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Note
Wood Selection: Experiment with wood varieties like cherry for a hint of sweetness or oak for a robust, smoky profile.
Spritz Tip: The apple cider vinegar adds moisture and acidity to balance the richness of the pork. Don’t skip it!
Resting Insight: Resting allows the collagen in the pork to firm up, ensuring clean slices that won’t fall apart.
