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Brisket Style Pork Belly

Tony Ramirez

Brisket Style Pork Belly

Rich, tender, and packed with bold BBQ flavor, this Brisket-Style Pork Belly from ambassador Tony Ramirez is a must-try for your next smoke. Coated with Tex-Mex hot sauce, Texas BBQ Salt & Pepper, and a kick of his own Cajun Honey Rub, this pork belly smokes low and slow until buttery tender. Slice it up for incredible BBQ sandwiches or enjoy it straight off the cutting board!

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Prep

15 minutes

Cook time

5–6 hours

Pellets

Bear Mountain Bold BBQ Pellets

Serves

6–8

Steps

  1. Coat the pork belly with Melinda's Tex-Mex Hot Sauce, using it as a binder. Season generously on all sides with Texas BBQ Salt & Pepper and TFTI's Cajun Honey Rub.
  2. Preheat your pellet smoker to 250°F using Bear Mountain BBQ Bold BBQ Pellets.
  3. Place the pork belly directly on the smoker grates and cook unwrapped for approximately 5–6 hours, until the internal temperature reaches around 200°F and the meat is tender.
  4. Lightly spritz butcher paper with water and wrap the pork belly tightly.
  5. Place the wrapped pork belly in an insulated resting blanket or cooler and rest for 1–2 hours.
  6. Slice and serve on sandwiches or enjoy on its own!

Ingredients:

  • 1 (5 lb.) skinless pork belly slab
  • Melinda's Tex-Mex Hot Sauce, for binder
  • Texas BBQ Salt & Pepper seasoning, to taste
  • TFTI BBQ Cajun Honey Rub: Spicy Garlicky, to taste
  • Water, for spritzing the butcher paper

watch recipe video