Texas-Style Smoked Pork Belly

Instructions

1. 1

   Begin by preheating your smoker to 250 degrees Fahrenheit (121 degrees Celsius).

2. 2

   While the smoker is heating, prepare the pork belly by scoring the skin side in a diamond pattern. This will help the fat render and allow the smoke to penetrate the meat.

3. 3

   In a bowl, mix together the brown sugar, paprika, coarse salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.

4. 4

   Apply the dry rub generously on all sides of the pork belly, making sure to work it into the scored cuts.

5. 5

   Once the smoker is at the right temperature, place the pork belly on the grill grate, skin side up, and add the wood chips to the smoker.

6. 6

   Smoke the pork belly for about 3 to 4 hours, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).

7. 7

   While the pork belly is smoking, mix together the apple cider vinegar and apple juice in a spray bottle.

8. 8

   Every hour, spray the pork belly with the apple cider vinegar and apple juice mixture to keep it moist.

9. 9

   Once the pork belly reaches the desired internal temperature, remove it from the smoker and let it rest for about 15 minutes.

10. 10

    Slice the pork belly and serve it warm. Optionally, you can increase the smoker temperature to 400 degrees Fahrenheit (204 degrees Celsius) and return the slices to the smoker for a few minutes each side to crisp up the exterior before serving.