How to Smoke Pork Belly Like a Brisket | Heath Riles BBQ
Ойын-сауық
We're smoking a pork belly like a brisket! We decided to switch things up for this week's recipe and do something we've never done before. So juicy and tender. I might keep cooking my pork belly like this in the future!
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Products Used:
• Heath Riles BBQ Beef Rub bit.ly/37herYH
• Heath Riles BBQ Competition BBQ Rub bit.ly/3MiC9sk
• Heath Riles BBQ Heat Resistant Gloves bit.ly/3BfFkvW
• Outlaw BFO Smoker outlawbbqsmokers.com/the-bfo-1
• Royal Oak Charcoal Hardwood Charcoal amzn.to/3WvvCPZ
• Thermoworks Thermapen One bit.ly/43qX2Za
• Black Nitrile Gloves amzn.to/43nOSRw
• French's Mustard amzn.to/43mjMde
• Aluminum Pan amzn.to/3WtLyCg
• Aluminum Foil amzn.to/41WaFPe
Ingredients:
• 8lb Pork Belly, cut in half
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Competition BBQ Rub
• Mustard
Directions:
1. Fire up smoker to 300º.
2. Cut pork belly in half. We had a 8lb pork belly that we cut into 4lb squares.
3. Coat pork belly with mustard and season with Heath Riles BBQ Beef and Competition BBQ Rubs.
4. Place on smoker for 45 minutes.
5. Spritz after an hour and 15 minutes.
6. Pull off the smoker once your pork belly hits 160-165º internal. It took 3 hours for us to reach this internal temp.
7. Wrap pork belly in aluminum foil and place back on the smoker for at least another 2 hours.
8. Once your pork belly is hitting at least 203º internal and is probe tender, pull from the smoker and let it rest for at least 30 minutes to an hour. It's a a larger piece of meat, so you want to give it a proper rest time.
9. After it has properly rested, slice and enjoy!
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Heath Riles, pitmaster
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• 2022 Memphis in May World Rib Champion
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Пікірлер: 89
That rocks, Heath! I need to do this.
Yes!!! It is soooo good!!
@HeathRilesBBQ
Жыл бұрын
Glad you enjoyed!
Must try
@HeathRilesBBQ
Жыл бұрын
Hope you enjoy!
Good one Heath!
@HeathRilesBBQ
2 ай бұрын
Thanks!
Great and helpful video ❤
@HeathRilesBBQ
21 күн бұрын
Appreciate it!
Trying this this weekend. This along with the belly burnt ends. Wish us luck 🙏
@HeathRilesBBQ
Жыл бұрын
Hope y'all enjoy!
Brilliant idea!
@HeathRilesBBQ
Жыл бұрын
Thank you!
Oh my god this was the best Pork Belly I have had bar none! Delicious, even on my gas grill it tasted great! Thanks for the info and tips!
@HeathRilesBBQ
10 ай бұрын
Glad you enjoyed it!
I feel like anything you put on the BBQ will turn out good!
@HeathRilesBBQ
Жыл бұрын
Thanks!
I have mine marinating in a soy sugar brine and gonna smoke it in hickory. I'm not doing a binder cause I feel like the vinegar will make it too tender. Coat it in pepper and more rub cause I want a bark!.... and a hint of season salt. Using a smokey garlic rub I may add brown sugar half way. 300 is fine at first but you need to let it cool down after and go slow and low. I'll open wrap with a luling city market style dip.
I use you garlic butter when i cook mine. Usually cut it into 4 and season 4 different ways. Don’t wrap or nothing just slap them on the tregar and pull around 205. If you make tacos like matt at meat church did in his video they are amazing tacos
@HeathRilesBBQ
Жыл бұрын
Nice! May have something like that coming up soon 👀
love the color and the higher temps. need to get me some comp bbq rub!
@HeathRilesBBQ
Жыл бұрын
Appreciate it! Check out our website: heathrilesbbq.com
Amazing Heath! I will do it in the same way this Weekend 👍🍺 Greetings Bernd
@HeathRilesBBQ
Жыл бұрын
Hope you enjoy!
Boss move bro💪🏿💪🏿💪🏿
@HeathRilesBBQ
7 ай бұрын
Appreciate it!
You the man, I’m your fan.
@HeathRilesBBQ
Жыл бұрын
Thanks, Daniel!
I can’t wait to try it on the green egg!
@HeathRilesBBQ
Жыл бұрын
Hope you enjoy, brother!
@michaelholliday6037
Жыл бұрын
@@HeathRilesBBQ thank you Heath
I tried this 3 ways the best was Franks Wing Sause as a binder & HR Cajun Creole Garlic Butter!!! AWESOME!!!
@HeathRilesBBQ
Жыл бұрын
Sounds great!
Spettacolo ❤
@HeathRilesBBQ
Жыл бұрын
Thanks
Great video
@HeathRilesBBQ
Жыл бұрын
Thanks!
That's look delicious heatriles 😋😎
@HeathRilesBBQ
Жыл бұрын
Appreciate it!
Last time we did this we cubed it up for some pork belly street tacos!
@HeathRilesBBQ
Жыл бұрын
Bet they tasted amazing
great video 👍, greetings from Germany
@HeathRilesBBQ
Жыл бұрын
Thank you very much!
Wow, greeting from germany my friend!!!
@HeathRilesBBQ
Жыл бұрын
Hello there!
Slice some and make a PBLT sammich. Crazy good
@HeathRilesBBQ
Жыл бұрын
Does sound good!
I've done similar to this and put it on tacos
@HeathRilesBBQ
Жыл бұрын
Stay tuned to our upcoming videos 👀
I smoke pork belly all the time, try spritzing it with water downed pure maple syrup to give it a touch of sweetness!!
@HeathRilesBBQ
Жыл бұрын
Might have to give that a try.
Not sure if you mentioned it, but when on the smoker do you put it fat side up? Definitely go to try this. Love watching your videos. Thank you.
@HeathRilesBBQ
Жыл бұрын
Fat side up. Thanks for watching!
Was it with the fat on the top or the skin that we usually make crispy, thanks heath, also I’m with you I’m wondering why I’ve never done that also, now I’ll be trying it for sure
@HeathRilesBBQ
Жыл бұрын
Hope you enjoy! Let us know how it turns out.
I've never cooked pork belly before...I'll have to go my local grocery store or Sam's Club to see bout purchasing one...That's a great cook Heath Riles...Can you do a more indepth review on your Outlaw BFO Smoker??
@HeathRilesBBQ
Жыл бұрын
Hope you do. Let us know how it goes! I did a rib cook on the Outlaw BFO a few weeks ago and talked about it for a minute. Check out this video: kzread.info/dash/bejne/ZYRt2ZerharZZ7Q.html
Iam going to cook a belly I was gonna do burnt ends but this looks better
@HeathRilesBBQ
Жыл бұрын
Can maybe do a little of both
looks awesome! How long do you let it rest?
@HeathRilesBBQ
Жыл бұрын
I let it rest 30 min to an hour
Just came across your video. Great job. Looks amazing. Just one question. Skin on or skin off? Thank you.
@HeathRilesBBQ
6 ай бұрын
We left the fat on this one. You can trim it down to your liking if you prefer.
About 5 hours total cook time at 275-300°, did you rest it any after pulling it off the smoker?
@HeathRilesBBQ
10 ай бұрын
Yes. I'd let it rest a couple hours. Want it to retain all the moisture.
Thats a creative idea man. I gotta try that. Hey any smoked chicken recipes? I once had a 1/2 smoked chicken, inside was the tenderest meat ive ever had. The skin was almost like leather though. It must have smoked for hours to dry out the skin but keep the inside tender as can be. Any idea how they did that?
@HeathRilesBBQ
Жыл бұрын
I did a Beer Can Chicken recipe here: kzread.info/dash/bejne/d32hrs6ccdOemps.html. I injected with my chicken injection and pulled around 160º internal.
@mobster2
Жыл бұрын
@@HeathRilesBBQ man that’s one juicy bird 😂. I don’t what else to say lol If you want juicy, that’s the way to do it. Appreciate it!
@HeathRilesBBQ
Жыл бұрын
@@mobster2 Any time!
How much wood does it take to cook two little pieces of meat on that behemoth pit?
@HeathRilesBBQ
11 ай бұрын
I'd throw on a new block of wood probably about every 30 minutes or so. Just depends.
No butter bath?
@HeathRilesBBQ
Жыл бұрын
Not on this one
1
@HeathRilesBBQ
Жыл бұрын
👊🏆
Do you even taste any smoke flavor cooking at 300?
@HeathRilesBBQ
Жыл бұрын
You bet you do
@kevinlavin6633
3 ай бұрын
It’s not a pellet grill, smoke is “actual” smoke on stick burners. Could be 500 degrees and you’d get the same amount of smoke. Pellet grill use selective smoldering.
I just tried to bite my phone😊
@HeathRilesBBQ
Жыл бұрын
Haha appreciate it! Glad you enjoyed.
Was this belly skin on or skin off?
@HeathRilesBBQ
10 ай бұрын
Skin on
Get a closeup next time!
@HeathRilesBBQ
3 ай бұрын
Will do
Still too fatty but fried up nice when cut like bacon
@HeathRilesBBQ
6 ай бұрын
Nice!
fat side up. right?
@HeathRilesBBQ
9 ай бұрын
Yes
@kevinlavin6633
3 ай бұрын
Depends on your smoker, brother. Heat in smokers rise up and down throughout the pit. Gotta run some thick sliced bread on your pit and run an hour smoke at 250. My Yoder has heat coming from below on the side I cook on, so for me it’s definitely fat side down. Run a test 👍🏼