How to Smoke Pit Barrel Cooker Pork Belly

Table of Contents

What Is Pit Barrel Cooker Pork Belly?

Why Smoke This Pit Barrel Cooker Pork Belly Recipe?

Choosing And Prepping Your Pit Barrel Cooker Pork Belly

The Best Wood Chips For Smoking Pork Belly

How To Preheat Your Pit Barrel Cooker To Cook

How To Smoke Pit Barrel Cooker Pork Belly

Tips For Getting The Most Out Of Your Pit Barrel Cooker Grill

Common Mistakes To Avoid When Smoking Pit Barrel Cooker Pork Belly

Serving Suggestions

Smoking Pit Barrel Cooker pork belly is a delicious and easy way to cook this flavorful cut of meat. The PBC's unique design allows you to smoke and grill your pork belly at the same time, resulting in a juicy steak with a crispy crust. Additionally, the PBC seasons the pork belly with a delicious smoky flavor.

Benefits Of Smoking Pit Barrel Cooker Pork Belly

  • Juicy and flavorful meat: The PBC's unique design helps to keep the pork belly moist and flavorful, even after hours of smoking.
  • Crispy crust: The PBC's high heat allows you to sear the pork belly, resulting in a crispy crust.
  • Easy to use: The PBC is very easy to use, even for beginners.
  • Versatile: The PBC can be used to smoke a variety of meats and vegetables, including pork belly, brisket, chicken, ribs, and more.

How To Choose A Pork Belly For Smoking

When choosing a pork belly for smoking, look for a piece that is at least 1 inch thick and has a good amount of marbling. The marbling will help to keep the pork belly moist and flavorful during the smoking process.

How To Prepare A Pork Belly For Smoking

Once you have chosen a pork belly, trim any excess fat and remove the skin. You can either leave the skin on or remove it, depending on your preference. If you are leaving the skin on, score the skin with a sharp knife in a cross-hatch pattern. This will help the skin to crisp up during the smoking process. Once the pork belly is trimmed, apply a rub of your choice. There are many different recipes for pork belly rubs available online and in cookbooks.

How To Smoke A Pork Belly On A PBC

To smoke a pork belly on a PBC, follow these steps:

1. Preheat the PBC to 250-275 degrees Fahrenheit.

2. Place the pork belly on the grill grate.

3. Smoke the pork belly for 3-4 hours, or until the internal temperature reaches 145 degrees Fahrenheit.

4. Increase the heat to 300 degrees Fahrenheit and sear the pork belly for 1-2 minutes per side, or until the skin and bark are crispy.

5. Remove the pork belly from the PBC and let it rest for 10 minutes before slicing.

Tips For Smoking Pit Barrel Cooker Pork Belly

  • Use high-quality charcoal. This will help to ensure a clean smoke and a consistent temperature.
  • Preheat the PBC for at least 30 minutes before cooking. This will help to ensure that the pork belly cooks evenly.
  • Monitor the temperature of the PBC closely. You can use a meat thermometer to monitor the temperature of the PBC.
  • Don't overcrowd the PBC 18.5 cooking grate. This will prevent the pork belly from cooking evenly.
  • Let the pork belly rest for 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy dish.

Conclusion

Smoking pork belly on a PBC is a delicious and easy way to cook this flavorful cut of meat. By following the tips above, you can produce delicious smoked pork belly every time!

What Is Pit Barrel Cooker Pork Belly?

Pit Barrel Cooker (PBC) pork belly is a delicious and easy-to-make dish that is perfect for any occasion. The PBC is a unique type of smoker that allows you to smoke and grill your food at the same time. This results in a juicy and flavorful pork belly with a crispy crust.

To make PBC pork belly, simply trim any excess fat from the pork belly and apply a rub of your choice. Then, place the pork belly on the cooking grate of your PBC and smoke it for 3-4 hours, or until the internal temperature reaches 145 degrees Fahrenheit. Once the pork belly is smoked, increase the heat to 300 degrees Fahrenheit and sear it for 1-2 minutes per side, or until the skin is crispy.

PBC pork belly is perfect for serving as a main dish or appetizer. It can also be used to make sandwiches, tacos, or burritos.

Here Are Some Of The Reasons Why You Should Try PBC Pork Belly:

  • It's delicious: Pit Barrel Cooker pork belly is juicy, flavorful, and has a crispy crust.
  • Easy to make: Pit Barrel Cooker pork belly is a simple dish to make, even for beginners.
  • So versatile: Pit Barrel Cooker pork belly can be served as a main dish or appetizer, and it can also be used to make sandwiches, tacos, or burritos.
  • Amazingly healthy: Pit Barrel Cooker is a good source of protein, and it's also low in carbohydrates.

Tips For Making PBC Pork Belly

  • Use high-quality charcoal: This will help to ensure a clean smoke and a consistent temperature.
  • Preheat the PBC for at least 30 minutes before cooking: This will help to ensure that the pork belly cooks evenly.
  • Monitor the temperature of the PBC closely: You can use a meat thermometer to monitor the temperature of the PBC.
  • Don't overcrowd the cooking grate: This will prevent the pork belly from cooking evenly.
  • Let the pork belly rest for 10-15 minutes before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy dish.

Serving Suggestions

PBC pork belly can be served with a variety of side dishes, such as:

  • Roasted vegetables: Roasted vegetables, such as potatoes, carrots, and onions, are a classic side dish for PBC pork belly.
  • Coleslaw: Coleslaw is a refreshing and light side dish that pairs well with the richness of PBC pork belly.
  • Mac and cheese: Mac and cheese is a decadent and delicious side dish that is perfect for PBC pork belly.
  • Rice pilaf: Rice pilaf is a nutty and flavorful side dish that pairs well with PBC pork belly.

Conclusion

PBC pork belly is a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can produce delicious Pit Barrel Cooker pork belly every time!

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Why Smoke This Pit Barrel Cooker Pork Belly Recipe?

There are many reasons why you should smoke pork belly on a Pit Barrel Cooker (PBC).

Here are just a few:

  • Flavor: Pork belly is a flavorful cut of meat, and smoking it on a PBC enhances its flavor even more. Think of the smoke as an extra ingredient that enhances the flavor of the dish. The PBC's unique design allows the smoke to penetrate the meat evenly, resulting in a juicy and flavorful pork belly.
  • Texture: Smoking pork belly on a PBC also improves its texture. The low and slow cooking process helps to render the fat and tenderize the meat, resulting in a melt-in-your-mouth pork belly.
  • Versatility: Smoked pork belly is a versatile dish that can be served in many different ways. It can be eaten on its own, used in sandwiches or tacos, or added to soups and stews.
  • Ease of use: The PBC is a very easy-to-use smoker. Simply preheat the PBC, add your wood chips, and place the pork belly on the cooking grate. The PBC will do the rest!

Here Are Some Additional Benefits Of Smoking Pork Belly On A PBC:

  • Smoked pork belly is a healthy choice. Pork belly is a good source of protein and other nutrients. Additionally, smoking pork belly helps to reduce the amount of saturated fat in the meat.
  • Smoked pork belly is a crowd-pleaser. It is a delicious and flavorful dish that is sure to please everyone at your next gathering.
  • Smoked pork belly is relatively inexpensive. Pork belly is a relatively inexpensive cut of meat, and the PBC is a very fuel-efficient smoker.

Conclusion

If you are looking for a delicious, easy-to-make, and versatile dish to cook on your PBC, then smoked pork belly is the perfect choice for you. With its juicy and flavorful meat, crispy skin, and versatility, smoked pork belly is sure to please everyone at your next gathering.

Here Are Some Additional Tips For Smoking Pork Belly On A PBC:

  • Use high-quality charcoal. This will help to ensure a clean smoke and a consistent temperature.
  • Preheat the PBC for at least 30 minutes before cooking. This will help to ensure that the pork belly cooks evenly.
  • Monitor the temperature of the PBC closely. You can use a meat thermometer to monitor the temperature of the PBC.
  • Don't overcrowd the cooking grate. This will prevent the pork belly from cooking evenly.
  • Let the pork belly rest for 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy dish.

Photo courtesy of https://hankstruebbq.com

Choosing And Prepping Your Pit Barrel Cooker Pork Belly

Choosing The Right Pork Belly

When choosing a pork belly for smoking, look for a piece that is at least 1 inch thick and has a good amount of marbling. The marbling will help to keep the pork belly moist and flavorful during the smoking process.

You can find pork belly at most grocery stores. However, if you are looking for a higher quality pork belly, you may want to consider buying it from a butcher shop.

Prepping Your Pork Belly For Smoking

Once you have chosen a pork belly, it is important to prep it properly before smoking. Here are the steps involved:

1. Trim the pork belly. Trim any excess fat from the pork belly. You can also remove the skin, if desired. However, leaving the skin on will help to protect the meat from drying out during the smoking process.

2. Score the skin. If you are leaving the skin on, score it with a sharp knife in a cross-hatch pattern. This will help the skin to crisp up during the smoking process.

3. Pat the pork belly dry. Pat the pork belly dry with paper towels. This will help the rub to adhere to the meat.

4. Apply the rub. Apply a rub of your choice to the pork belly. There are many different recipes for pork belly rubs available online and in cookbooks. Some of the most popular contain honey or brown sugar

Conclusion

Choosing and prepping your Pit Barrel Cooker pork belly is an important step in the smoking process. By following the tips above, you can ensure that your pork belly turns out juicy, flavorful, and tender.

Photo courtesy of https://houseofnasheats.com

The Best Wood Chips For Smoking Pork Belly

The best wood chips for smoking pork belly are hickory, oak, and fruitwood. These woods have a strong smoke flavor that is going to add to the richness of pork belly.

  • Hickory wood chips are the most popular wood chips for smoking pork belly. Hickory has a strong, smoky flavor that gives pork belly a delicious flavor.
  • Oak wood chips are another good option for smoking pork belly. Oak has a more mellow smoke flavor than hickory, but it still gives pork belly a delicious smoky flavor.
  • Fruitwood chips are a good option for those who prefer a sweeter smoke flavor. Apple, cherry, and peach wood chips are all good choices for smoking pork belly. I use apple wood all the time and it always delivers in terms of flavor.

Here Are Some Tips For Choosing And Using Wood Chips For Smoking Pork Belly:

  • Choose wood chips that are specifically designed for smoking. These wood chips are typically dry and have a low moisture content, which helps to produce a clean smoke.
  • Avoid using wood chips that have been treated with chemicals or preservatives. These chemicals can impart an unpleasant flavor to the food.
  • Soak the wood chips in water for at least 30 minutes before using them. This will help to prevent the wood chips from burning too quickly and producing a bitter smoke.

Conclusion

The best wood chips for smoking pork belly are hickory, oak, and fruitwood. These woods have a strong smoke flavor that complements the richness of pork belly. By following the tips above, you can choose and use wood chips to produce a delicious and smoky pork belly.

Additional Tips:

  • If you are using fruitwood chips, consider blending them with a stronger wood, such as hickory or oak. This will help to balance the sweetness of the fruitwood with the smokiness of the other wood.
  • If you are smoking pork belly for a long period of time, such as when making smoked pork belly burnt ends or bacon, you may want to consider using a combination of different types of wood chips. This will help to add complexity and depth to the smoke flavor.
  • Experiment with different wood chips to find the ones that you like best. There is no right or wrong answer when it comes to choosing wood chips for smoking pork belly.

Photo courtesy of https://houseofnasheats.com

How To Preheat Your Pit Barrel Cooker To Cook

Preheating your PBX cooker 18.5 is important for ensuring a consistent cooking temperature. By preheating your PBC, you can help to ensure that your pork belly cooks evenly and turns out juicy and flavorful.

How To Preheat Your Pit Barrel Cooker To Cook

1. Remove the cooking grate and the charcoal basket.

2. Place a chimney starter full of charcoal in the bottom of the Pit Barrel Cooker.

3. Light the charcoal and let it burn for 15-20 minutes, or until it is mostly white.

4. Pour the hot coals into the charcoal basket.

5. Place the charcoal basket back into the Pit Barrel Cooker.

6. Replace the cooking grate and close the lid of the Pit Barrel Cooker.

7. Let the PBC preheat for 30-45 minutes, or until the internal temperature reaches 250-275 degrees Fahrenheit.

Here Are Some Tips For Preheating Your PBC:

  • Use high-quality charcoal. High-quality charcoal will burn more evenly and produce a more consistent temperature.
  • Don't overcrowd the charcoal basket. Overcrowding the charcoal basket can prevent the coals from burning evenly.
  • Use a chimney starter to light the charcoal. A chimney starter is a safe and easy way to light charcoal.
  • Don't open the lid of the PBC while it is preheating. Opening the lid will lower the temperature of the PBC and make it take longer to preheat.
  • Once the PBC is preheated, you can place your pork belly on the cooking grate and begin smoking.

Conclusion

Preheating your PBC is an important step in the smoking process. By following the tips above, you can preheat your PBC quickly and easily.

Photo courtesy of https://aducksoven.com/

How To Smoke Pit Barrel Cooker Pork Belly

Smoking Pit Barrel Cooker Pork Belly is a simple and delicious way to cook this flavorful cut of meat.

Here are the steps involved:

1. Preheat your PBC to 250-275 degrees Fahrenheit.

2. Apply a rub of your choice to the pork belly.

3. Use the hooks to hang the pork belly from the hanger rods in the PBC.

4. Smoke the pork belly for 3-4 hours, or until the internal temperature reaches 145 degrees Fahrenheit.

5. Increase the heat to 300 degrees Fahrenheit and sear the pork belly for 1-2 minutes per side, or until the skin is crispy.

6. Remove the pork belly from the PBC and let it rest for 10 minutes covered by aluminum foil before slicing.

Here Are Some Tips For Smoking Pork Belly On A PBC:

  • Use high-quality charcoal and wood chips. This will help to produce a delicious and smoky pork belly.
  • Don't overcrowd the PBC. This will prevent the pork belly from cooking evenly.
  • Monitor the temperature of the PBC closely. You can use a meat thermometer to monitor the temperature of the PBC.
  • Baste the pork belly with apple cider vinegar or apple juice every 1 hour or so. This will help to keep the pork belly moist and flavorful.
  • Let the Pit Barrel Cooker pork belly rest for 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy pork belly.

Conclusion

Smoking pork belly on a PBC is a simple and delicious way to cook this flavorful cut of meat. By following the tips above, you can produce a delicious and juicy pork belly every time.

Tips For Getting The Most Out Of Your Pit Barrel Cooker Grill

Here Are Some Tips For Getting The Most Out Of Your Pit Barrel Cooker (PBC):

  • Use high-quality charcoal and wood chips. This will help to produce a delicious and smoky flavor in your food.
  • Preheat your PBC for at least 30 minutes before cooking. This will help to ensure that your food cooks evenly.
  • Monitor the temperature of the PBC closely. You can use a meat thermometer to monitor the temperature of the PBC.
  • Don't overcrowd the PBC. This will prevent your food from cooking evenly.
  • Baste your food with a liquid, such as apple cider vinegar or apple juice, every hour or so. This will help to keep your food moist and flavorful.
  • Let your food rest for 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy dish.

Here Are Some Additional Tips That May Enhance Your PBC Experience:

  • Use a chimney starter to light your charcoal. This is a safe and easy way to light charcoal, and it will help to ensure that your charcoal is lit evenly.
  • Add wood chips to the water pan. This will help to infuse your food with a smoky flavor.
  • Experiment with different types of wood chips. Different types of wood chips will produce different smoke flavors. For example, hickory wood chips will produce a strong, smoky flavor, while fruitwood chips will produce a sweeter smoke flavor.
  • Get a PBC cover. This will help to protect your PBC from the elements and extend its lifespan.
  • Clean your PBC regularly. This will help to keep your PBC in good condition and prevent food from sticking to it.

Conclusion

By following these tips, you can get the most out of your Pit Barrel Cooker and produce delicious and smoky food every time. Enjoy!

Common Mistakes To Avoid When Smoking Pit Barrel Cooker Pork Belly

Here are some common mistakes to avoid when smoking pork belly on a Pit Barrel Cooker (PBC):

Overcooking The Pork Belly

Pork belly is best served when it is juicy and tender. Overcooking the pork belly will make it dry and tough. To avoid overcooking the pork belly, check the internal temperature frequently. The pork belly is done when the internal temperature reaches 145 degrees Fahrenheit.

Not Using Wood Chips

Wood chips are essential for smoking pork belly. Wood chips give the pork belly a delicious smoky flavor. To use wood chips on a PBC, simply place them in the water pan. The water pan will help to regulate the temperature of the PBC and prevent the wood chips from burning too quickly.

Not Preheating The PBC

It is important to preheat the PBC before smoking pork belly. Preheating the PBC helps to ensure that the pork belly cooks evenly. To preheat the PBC, simply light the charcoal and let the PBC heat up for 30-45 minutes.

Overcrowding The Cooking Grate

Overcrowding the cooking grate will prevent the pork belly from cooking evenly. To avoid overcrowding the cooking grate, make sure to leave enough space between each piece of pork belly.

Not Letting The Pork Belly Rest

It is important to let the pork belly rest for 10 minutes before slicing. Resting the pork belly allows the juices to redistribute throughout the meat, resulting in a more tender and juicy dish.

Conclusion

By avoiding these common mistakes, you can smoke a delicious and juicy pork belly on your PBC every time. Enjoy!

Serving Suggestions

Smoked Pit Barrel Cooker pork belly is a delicious and versatile dish that can be served in many different ways.

Here are a few serving suggestions:

  • As a main course: Serve smoked pork belly with your favorite sides, such as grilled vegetables, mashed potatoes, or mac and cheese.
  • In sandwiches: Smoked pork belly makes a delicious sandwich filling. Try serving it on a brioche bun with coleslaw and barbecue sauce.
  • In tacos: Smoked pork belly tacos are a crowd-pleaser. Serve them with your favorite toppings, such as guacamole, sour cream, and pico de gallo.
  • On a salad: Smoked pork belly can be added to a salad for a protein boost. Try adding it to a Caesar salad or a wedge salad.

Tips For Storing And Reheating Smoked Pit Barrel Cooker Pork Belly:

  • Smoked pork belly can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • To reheat smoked pork belly, simply slice it and warm it up in a skillet over medium heat. You can also reheat smoked pork belly in the oven at 350 degrees Fahrenheit for 15-20 minutes.

Pit Barrel Cooker Pork Belly Conclusion

Smoked Pit Barrel Cooker pork belly is a delicious and versatile dish that is perfect for any occasion. By following the tips in this article, you can smoke a delicious and juicy pork belly on your Pit Barrel Cooker every time. Enjoy!

I hope you enjoyed this article on how to smoke Pit Barrel Cooker Pork Belly!

Make sure to comeback to SmokyBeginnings.com as we are continuously adding new recipes and tips to the site.

Pit Barrel Cooker Pork Belly FAQ

Q: HOW LONG TO COOK PORK BELLY IN PIT BARREL COOKER?

A: It takes about 3-4 hours to smoke pork belly on a Pit Barrel Cooker at 250-275 degrees Fahrenheit, or until the internal temperature reaches 145 degrees Fahrenheit. You can then increase the heat to 300 degrees Fahrenheit and sear the pork belly for 1-2 minutes per side, or until the skin and bark are crispy.

Q: HOW LONG DOES IT TAKE TO SMOKE PORK BELLY AT 225?

A: It takes about 4-5 hours to smoke pork belly at 225 degrees Fahrenheit, or until the internal temperature reaches 145 degrees Fahrenheit.

Q: WHAT IS THE BEST WOOD FOR SMOKING PORK BELLY?

A: The best wood for smoking pork belly is a matter of personal preference, but some popular options include hickory, oak, and fruitwood chips. Hickory and oak provide a strong, smoky flavor, while fruitwood chips provide a sweeter smoke flavor.

Q: HOW LONG DOES IT TAKE TO COOK A PORK BELLY?

A: The cooking time for pork belly will vary depending on the thickness of the meat and the cooking method. However, a general rule of thumb is to cook pork belly for 20-30 minutes per inch of thickness.

Q: DOES PORK BELLY GET MORE TENDER THE LONGER YOU COOK IT?

A: Yes, pork belly will get more tender the longer you cook it. However, it is important to not overcook pork belly, as this can make it dry and tough.

Q: WHAT TEMP DOES PORK BELLY GET TENDER?

A: Pork belly is at its most tender when cooked to an internal temperature of 145 degrees Fahrenheit. However, some people prefer to cook pork belly to a slightly higher temperature, such as 155 degrees Fahrenheit, for a more tender and juicy result.

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About the author

CJ Ferrara

CJ Ferrara is a BBQ enthusiast, who shares his passion for grilling and smoking meats with the readers of Smoky Beginnings. When he isn't grilling, smoking meat, or writing BBQ-focused articles you can catch him spending time with his family and enjoying a sporting event.


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