Smoked Pork Belly

This smoked pork belly recipe results in tender and flavorful slices of pork with a crispy exterior.

Ingredients - Serves 6

Preheat your smoker to 225°F.
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and brown sugar to create a dry rub.
Pat the pork belly dry with paper towels and then generously coat it with the dry rub, making sure to cover all sides.
Place the pork belly on the smoker grates and add the wood chips to the smoker box or directly onto the coals.
Smoke the pork belly for approximately 4 hours, or until the internal temperature reaches 195°F.
Remove the pork belly from the smoker and let it rest for 10 minutes before slicing.
Slice the smoked pork belly into desired thickness and serve hot.