Pork Belly on your Pit Barrel Cooker

Learn how to prepare this incredible pork belly on the Pit Barrel Cooker.
The Pit Barrel Cooker combines the best qualities of smokers, slow cookers and BBQ into one product. To get printable recipes for this dish, find other great recipes go to pitbarrelcooker.com/pages/vid...
Get your Pit Barrel Cooker, and other great accessories at pitbarrelcooker.com/collectio...

[@BigShticks]

Wow is all I can say! I was worried because the pit barrel smoked MORE than it has on any other cook. The smoke wasn't blue, it was more grey which suggests it was burning. I was wrong. I didn't have butcher paper but I used heavy duty foil & it turned out wonderfully. The temp rose faster than I was expecting. A 6lb belly was done, total time was 3 hr 27min including 20 mins on the grate fat side down to crisp. Couldn't be happier. Super tender & moist. Not even charred. Worth every penny & time. Would do this 1000 times over. So glad I experimented & tried this. The family loves it, as do I! Give this a shot...u won't regret it!

[@RBCbomber]

Couple weeks ago I cured and smoked pork belly for bacon in my PBC. I'll never buy store bacon again, amazing results!

[@Blank-uw5uz]

RBCbomber hey that’s cool! I would like to try that, what was your configuration in terms of how many briquettes/chimney starter, length of time to smoke it, etc. if you don’t mind me asking? Thanks!

[@justinc2625]

Hi Noah, what knives do you use?

[@dustinwolfe1470]

Would foil work, instead of butcher paper?

[@rickleeo970]

what was total time on PBC?

[@michaelstoddard1606]

Have you been able to smoke a pork belly into regular cured bacon by keeping the cooking temps lower, (around 200 degrees) in order to get the belly to 150 without over cooking it? I would like to try it, but was curious if you have had any success first. Thanks!

[@michaelstoddard1606]

Using some ideas from some of the Weber Kettle guys, I was able to keep temps down in the 240-250 degree range by using the "snake method" with my charcoal. Pouring the lit coals at one end of a ring of charcoal placed around the edge of the coal basket and letting it burn slowly through the "snake". It took about 2.5 hours to get the porkbelly up to 150 degrees.
Outside temps were in the mid-nineties here in Phoenix, so that may have to be factored for those in cooler climates.
Hope this helps anyone else trying to smoke bacon on the PBC.

[@mike042465]

thanks for the info. i also make my own bacon at home, and usually smoke to 150 F. wasn't quite sure how to do that and not "cook" it, while at 275-310F.

[@Heylookitscj]

it's the skin that gets crispy, I think that's the one thing you got wrong here.

[@rickleeo970]

Is this 'skin on'?

[@LinLi-hi1zj]

it looks like the pork belly from costco here is Texas, all them pork belly were skinless.