How To Smoke Pork Belly? 3 Tips To Do It At Home

how to smoke pork belly

If you’re looking for a perfect dish to make this holiday season, consider smoked pork belly.

This delicious dish is easy to prepare and will wow your guests with its flavor.

But do you know how to properly smoke pork belly to achieve the smoky flavor and tender meat instead of burning this fatty cut?

Don’t worry, this post will go over what equipment is needed and how to smoke pork belly which will taste better than the store-bought version.

How long should we smoke pork belly?

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The time for smoking pork belly will vary depending on the thickness of the cut, and the temperature you set on the smoker.

On average, pork belly that is cut into 1 ½ inch cubes will take more than four hours in the smoker.

In the first two hours, the marinated pork belly will be cooked in the smoker.

After that, cover the meat with aluminum foil and smoke it for the other two hours.

Once finished, raise the temperature to 350F and smoke your pork belly cubes in the smoker without aluminum foil for 10 to 15 more minutes.

Let the resulting dish sit for 15 to 20 minutes at room temperature before serving to prevent burning.

In general, it will take you about five hours from preparing the cut to the first bite of smoked pork belly.

However, you can adjust the time and temperature to work with your cut of pork belly.

For example, a whole and thick pork belly cut might need even 10 to 15 hours to smoke, until the internal temperature reaches 195 or 200F.

3 tips to smoke pork belly

If you are afraid of ending up with an unsuccessful smoked pork belly that will disappoint your family, don’t worry, here are some tips to smoke pork belly properly like the store-bought version, or even better.

1. Rub the spice mix into the pork 30 minutes before smoking

Never forget to marinate the meat before cooking.

Otherwise, the result will be tasteless and nobody wants to enjoy it.

The best seasoning spice is a dry mixture of salt, brown sugar, smoked paprika, chili powder, and ground black pepper.

This dry marinade should be evenly rubbed on all sides of the pork belly cut for at least 30 minutes before you really cook it.

This will allow all the spices to penetrate into the meat and end up with a flavorful smoked pork belly.

2. Wrap the pork belly with aluminum foil to keep the meat moist

Another tip is to wrap your pork with aluminum foil during smoking.

This will not only prevent the meat from getting burnt but also help keep your cut of pork belly moist and juicy.

You can just use aluminum foil to cover the meat for the first stage and remove it after that to create a little crispy crust and beautiful brown color.

3. Use the thermometer to keep track of the internal temperature of the meat

For a novice cook, it is hard to know if the meat is fully cooked or not by eye.

Therefore, it is crucial to have a thermometer in your kitchen to check the internal temperature of the meat you are working with.

The ideal temperature of finished smoked pork belly is 195F, which is not overcooked and turns dry.

Do you wrap pork belly when smoking?

Yes, you definitely want to wrap pork belly when smoking it.

This helps to rendering the fat and makes the meat more tender.

Generally, you’ll want to smoke pork belly for 4-6 hours wrapped in foil or butcher paper.

After smoking, you can then finish the pork belly in a 425 degree oven for 30-45 minutes, or until crisp.

How to smoke pork belly?


  • A smoker
  • A baking tray
  • Aluminum foil
  • Some wood chips


Time needed: 1 hour and 45 minutes.

Now it’s time to learn how to smoke pork belly properly.
The following guide is broken into things you will need and the step-by-step instruction that shows you how to easily smoke the best cut of pork belly you have on hand.

  1. Seasoning

    Season all sides of the pork belly cut with a mixture of smoked paprika, onion, garlic, and a little cayenne powder (let it sit for at least 30 minutes before smoking)

  2. Flavoring

    Add the wood chips for flavor and place them on top of the coals in your smoker

  3. Preparing to smoke

    Place the pork belly in the smoker with an aluminum tray below it so that any drippings don’t go into your grill

  4. Smoking

    Cook for about three hours at around 200 degrees Fahrenheit or 100 Celsius until it reaches an internal temperature of 160 degrees Fahrenheit or 71 Celsius

  5. Finishing

    Remove from heat and allow to cool before slicing against the grain

  6. Serving

    Serve with barbecue sauce on sandwiches or as part of a platter along with other smoked meats like ribs, chicken wings, sausage links, pulled pork sandwiches, etc…


Smoking pork belly is not as difficult as it sounds.

And this dish easily impresses guests with its flavor and tender meat, especially if you follow our tips and instructions above to smoke the pork before cooking.

So, what are you waiting for?

Get started smoking your own smoked pork belly today!

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