PITBOSS Recipes: PORK BELLY

Smoking pork belly in a Pit Boss grill can be a great way to infuse it with a smoky flavor and achieve a tender and juicy texture. Here are a few reasons why smoking pork belly in a Pit Boss grill is a popular choice:
Flavor: Smoking adds a distinct smoky flavor to the pork belly, which enhances its taste and makes it more enjoyable. The Pit Boss grill, with its wood pellet system, allows for a controlled and consistent smoke production, ensuring a delicious flavor throughout the meat.
Tenderization: Pork belly is known for its fatty composition, and smoking can help render the fat, making the meat more tender and succulent. The low and slow cooking process in a Pit Boss grill helps break down the connective tissues in the pork belly, resulting in a melt-in-your-mouth texture.
Versatility: Smoking pork belly on a Pit Boss grill offers versatility in terms of flavors and seasonings. You can experiment with different types of wood pellets to achieve varying smoky profiles, such as hickory, applewood, or mesquite. Additionally, you can use a variety of rubs, spices, or marinades to further enhance the flavor according to your preferences.
Temperature control: Pit Boss grills are designed to offer precise temperature control, allowing you to maintain a consistent smoking temperature. This is crucial for achieving the desired results when smoking pork belly. The low and slow cooking method requires a steady temperature, typically around 225-250°F (107-121°C), to ensure the pork belly cooks evenly and reaches the desired internal temperature.
Pellet system convenience: Pit Boss grills use a wood pellet system, which offers convenience and ease of use. The pellet system provides a consistent source of fuel and smoke, eliminating the need to tend to the fire constantly. You can simply set the desired temperature and let the Pit Boss grill do the work for you.
Enjoy your smoked pork belly from your Pit Boss grill!
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Pork belly brisket style
Course Main course
Kitchen American
Keyword brisket, low&slow, pork belly
Preparation time approx. 6 hours Servings 4-6 people
EQUIPMENT
core thermometer
butcher paper
Whiskey Barrel Blend Hardwood Pellets
INGREDIENTS
1 pork belly without rind
bbq rub of your choice (lonestar beef brisket rub)
bbq sauce of your choice
pistols
little gem
INSTRUCTIONS
Preheat your pellet grill to 135°C
Remove the pork belly from the packaging and pat it dry. Sprinkle generously with the BBQ rub. In the video we use the lonestar beef brisket rub.
Place the pork belly, fat side up, in the pellet grill
Cook the meat to a core temperature of 70°C, which takes about 3 to 4 hours.
Now wrap the meat in butcher paper. Put it back on the barbecue and cook until it has reached a core temperature of 96°C. Remove the pork belly from the barbecue and let it rest for 15 minutes. Cut into nice slices and serve, for example, in a sandwich with BBQ sauce.

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He didn't say what temp he ran the smoker at. Without knowing that his instructions are useless.