Smoked Pork Belly on a Stick

200 mins
Serves 1
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Directions

  1. 1Start with a piece of pork belly without the pork skin.
  2. 2Start with a piece of pork belly without the pork skin.
  3. 3Start with a piece of pork belly without the pork skin.
  4. 4Make 1-inch slices, and if those are too long, cut them in half.
  5. 5Make 1-inch slices, and if those are too long, cut them in half.
  6. 6Make 1-inch slices, and if those are too long, cut them in half.
  7. 7Season all sides of the pork belly with killer pork and rub.
  8. 8Season all sides of the pork belly with killer pork and rub.
  9. 9Season all sides of the pork belly with killer pork and rub.
  10. 10Probe a couple of pieces with the Meater Pro Duo to hit 200 degrees internal temperature.
  11. 11Probe a couple of pieces with the Meater Pro Duo to hit 200 degrees internal temperature.
  12. 12Probe a couple of pieces with the Meater Pro Duo to hit 200 degrees internal temperature.
  13. 13Smoke the pork belly at 275 degrees for 3 hours until it reaches 200 degrees internal.
  14. 14Smoke the pork belly at 275 degrees for 3 hours until it reaches 200 degrees internal.
  15. 15Smoke the pork belly at 275 degrees for 3 hours until it reaches 200 degrees internal.
  16. 16Remove the probes and skewer the pork belly pieces.
  17. 17Remove the probes and skewer the pork belly pieces.
  18. 18Remove the probes and skewer the pork belly pieces.
  19. 19Combine two favorite barbecue sauces from Traeger.
  20. 20Combine two favorite barbecue sauces from Traeger.
  21. 21Combine two favorite barbecue sauces from Traeger.
  22. 22Dunk the skewered pork belly in the thick sauce, removing a little excess.
  23. 23Dunk the skewered pork belly in the thick sauce, removing a little excess.
  24. 24Dunk the skewered pork belly in the thick sauce, removing a little excess.
  25. 25Return the sauced pork belly to the smoker for about 15 to 20 minutes to let the sauce tack up.
  26. 26Return the sauced pork belly to the smoker for about 15 to 20 minutes to let the sauce tack up.
  27. 27Return the sauced pork belly to the smoker for about 15 to 20 minutes to let the sauce tack up.
  28. 28Cool these down for at least 15 minutes before serving.
  29. 29Cool these down for at least 15 minutes before serving.
  30. 30Cool these down for at least 15 minutes before serving.

Ingredients

  • 1 piece pork belly without the pork skin
  • 1 piece pork belly without the pork skin
  • 1 piece pork belly without the pork skin
  • killer pork and rub
  • killer pork and rub
  • killer pork and rub
  • 2 barbecue sauces from Traeger
  • 2 barbecue sauces from Traeger
  • 2 barbecue sauces from Traeger

Equipment

smokerMeater Pro Duoskewers

Tips

  • Cool down for at least 15 minutes before serving.
  • The pork belly should be as tender as a marshmallow.