Smoking a pork belly on a Primo needs to be on your bucket list! You need to try this once – and then will want to repeat often. Instead of curing the pork belly to make bacon, you treat it similar to the spare ribs it was attached to. For those familiar with smoking ribs and using a Primo, here is a simple quick method:
- Quarter a pork belly with the skin removed. Quartering is a preference – you can leave it whole. You can even chose to cut the belly into 2″ x 6″ wide pieces- a generous serving size that will increase the amount of rub and sauce on each piece. This will also shorten the cooking time.
- Brine the belly overnight like you would a pork shoulder or ribs.
- Rub the belly well with your favorite rub.
- Smoke at 225 to 250 with Apple wood and Hickory until internal temp hits 180-185. Use a Thermapen!
- Glaze with your favorite sweet sauce. Increase heat on grill to 350 and cook until internal temp is around 200.
Here are a series of photos from a more recent BBQ Pork Belly Smoke- this time we cut the belly into smaller pieces.