First Pork Belly Ever for Me (doing as a roast, not as bacon) - With Q-VIEW

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Original poster
Feb 5, 2012
St. Louis
So, I was able to get about 8ish pounds of pork belly from the new butcher that just opened.  Since I could not find pink salt for the life of me, and only had 5 days before I was going to cook it today, I choose to do it (about 4 lbs of what I bought) as a roast.

Since I'm doing it as a roast and hot smoking it, I was only able to find two links on her (where 1 was a guy asking for help), so I'm just winging it.

This is what I did:

Brined it for 2 days with salt, sugar, red pepper flake, 2 bay leaves, 1 quart water, and a small handful of whole peppercorns.

Took it out of the brine this morning, let it rest in the fridge exposed for about 2-3 hours.

Rubbed it after I took it out of the fridge with a combo of onion powder, garlic powder, cumin, salt, pepper, mustard powder, jalapeno powder, and brown sugar.

I smoked it at 225 for 4.5 hours with a combo of 5 handfuls of apple wood and 1/2 handful of hickory wood in my Masterbuilt electric smoker, and I took it out (first two picture are at this instance) with an internal temp of about 170 degrees.  I'm wrapping it with a little New Castle Brown Ale (my go to beer for using in my water pan and I marinate my ribs in it, I just like it with pork) to finish.

I plan to take it out when the internal tem reaches about 190ish, unwrap it, and let it firm up for .5-1 hour.  Has anyone else done something similar and please let me know if I'm doing something wrong because I'm completely winging this.


It was absolutely delicious.  Smokey, juicy, porky, a little barky.  I would definitely do it again.

The only thing is that now I have a pork fat overload.  I had a slice of each roast about 1/2 inch think.

I was thinking I would tread it like when people roast pork belly in the oven. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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