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PIT BOSS GRILLS · PUBLISHED

Brisket Style Pork Belly

Think pork belly couldn’t get any better? Wait until you try it cooked brisket-style! This smoky, flavorful twist on a BBQ favorite will have you rethinking pork belly forever. Smoked low and slow on the Pit Boss, it develops a dark bark on the outside while staying tender and juicy on the inside.

15PREP MIN300COOK MIN8SERVINGSMEDIUMLEVEL
Brisket Style Pork Belly
THE METHOD

COOK IT.

01

Preheat Pit Boss Grill or Vertical to 275 degrees

02

Evenly coat the belly with binder and season generously with Sweet Heat rub on all sides.

03

Place the belly on the upper rack of grill or vertical.

04

Allow the belly to smoke until 165 internal temperature is achieved, about 2 hours.

05

Remove from the grill and raise the temperature to 300 degrees.

06

Wrap the belly in Pit Boss Butcher Paper and place it back on the grill and allow it to braise until a 205-degree internal temp is achieved, about 2-2 ½ hours.

07

Remove from the grill and rest for 45 minutes to an hour before carving. Enjoy!

RECIPE SOURCE

Originally published by Pit Boss Grills.

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