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Brisket-Style Pork Belly Madness

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!

Cooking Method ,
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 8 hrs Rest Time: 1 hr Total Time: 9 hrs 30 mins
Cooking Temp 120  C
Servings 6
Estimated Cost £  15
Calories Approximately 450 per serving
Best Season Suitable throughout the year
Ingredients
  • 1.5 Kg Pork belly (Skinless, boneless)
  • 2 Tbsp Kosher salt
  • 2 Tbsp Coarse black pepper
  • 1 Tbsp Garlic powder
  • 0.5 Tsp Smoked paprika (Optional: for a touch of smoky depth)
  • 1 Pinch Cayenne pepper (Optional: for heat)
  • 500 Ml Apple cider vinegar (For spritzing, in a spray bottle)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice & Serve:

    Slice the pork belly into thick, brisket-style slices and serve. No sauce is necessary – the flavour speaks for itself!

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.

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.