Andouille-Spiced Smoked Pork Belly

Ingredients

• 3 pounds Pork belly, skin removed
• 2 tablespoons Kosher salt
• 2 tablespoons Smoked paprika
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 2 teaspoons Dried thyme
• 1.5 teaspoons Cayenne pepper
• 1 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 2 tablespoons Yellow mustard(optional)

Instructions

1. 1

   Preheat your smoker to 225°F (107°C) using pecan or oak wood for an authentic flavor.

2. 2

   Pat the pork belly completely dry with paper towels to ensure the rub adheres properly.

3. 3

   In a small bowl, mix the salt, paprika, garlic powder, onion powder, thyme, cayenne, black pepper, and oregano.

4. 4

   Lightly coat the pork belly with a thin layer of yellow mustard to act as a binder for the spices.

5. 5

   Generously apply the spice rub to all sides of the pork belly, pressing it firmly into the meat.

6. 6

   Place the pork belly on the smoker grates, fat side up, and close the lid.

7. 7

   Smoke until the internal temperature reaches 165°F (74°C), which usually takes about 3 to 4 hours.

8. 8

   Remove from the smoker, wrap loosely in foil, and let rest for 20 minutes before slicing into thick cubes.