Texas-Style Salt and Pepper Smoked Pork Belly

Ingredients

• 5 pounds Pork belly, skin removed
• 0.25 cup Coarse kosher salt
• 0.25 cup Coarse ground black pepper (16-mesh)
• 2 tablespoons Yellow mustard
• 0.5 cup Apple cider vinegar
• 0.5 cup Water
• 1 teaspoon Garlic powder(optional)
• 3 pieces Oak wood chunks

Instructions

1. 1

   Preheat your smoker to 225°F (107°C) using oak wood for a traditional Texas flavor profile.

2. 2

   Trim any excess loose fat from the pork belly and pat the surface completely dry with paper towels.

3. 3

   Apply a very thin layer of yellow mustard over the entire surface of the pork to act as a binder for the spices.

4. 4

   Mix the salt, black pepper, and garlic powder in a small bowl, then coat the pork belly generously on all sides.

5. 5

   Place the pork belly on the smoker grate, fat side up, and close the lid to begin the smoking process.

6. 6

   Whisk the apple cider vinegar and water together in a spray bottle and spritz the meat every hour after the first two hours.

7. 7

   Continue smoking until the internal temperature reaches 195°F-200°F and the bark is dark and crusty.

8. 8

   Remove from the smoker and let the meat rest for at least 30 minutes before slicing into thick cubes or strips.