How Long to Smoke Pork Belly
110°C (225°F)
3–5 hours • Internal: 96°C (205°F) for burnt ends
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Burnt ends (cubed) | 96°C (205°F) | 3.5–5 hours total | Cubed, sauced, caramelised. Sweet and smoky candy. |
| Sliced (whole slab) | 93°C (200°F) | 3–4 hours | Thick slices with a smoky bark. Like the best bacon ever. |
How to BBQ How Long to Smoke Pork Belly
1
Remove the skin if present (or leave it for crackling — different technique). Score the fat side in a crosshatch pattern.
2
For burnt ends: cube the belly into 3cm pieces. For sliced belly: keep it whole.
3
Season with a sweet rub — brown sugar, paprika, garlic powder, chilli, salt, and pepper.
4
Set smoker to 110°C (225°F). Apple or cherry wood give the best results with pork belly.
5
Smoke whole belly for 3 hours, or cubes for 2 hours until they develop a nice colour.
6
For burnt ends: toss cubes in BBQ sauce and honey, place in a foil tray, and smoke for another 1.5–2 hours until sticky and caramelised.
7
For sliced belly: wrap in butcher paper at 74°C (165°F) and cook to 96°C (205°F) for tender slices.
8
Rest briefly and serve. Burnt ends should be glossy and sticky. Sliced belly should be tender but holdable.
Pro Tips
- Pork belly burnt ends are candy-like — sweet, smoky, and impossibly addictive.
- The fat in pork belly means it's almost impossible to dry out. Very forgiving cut.
- For a quick version, smoke cubes at 135°C (275°F) for 3 hours total.
- Use pork belly burnt ends as an appetiser while the main cook finishes.
- Ask your butcher for a thick, even slab for best results.
Resting Time
Rest for 10–15 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to smoke pork belly burnt ends?
About 3.5–5 hours total at 110°C (225°F). Smoke cubes for 2 hours, then toss in sauce and smoke in a foil tray for another 1.5–2 hours.
What temperature should pork belly be smoked at?
110°C (225°F) is standard. 135°C (275°F) works for a faster cook. The high fat content means pork belly is very forgiving at either temperature.
Can you make bacon on a smoker?
Yes. Cure a pork belly slab for 7 days with salt, sugar, and pink curing salt, then cold smoke at under 30°C (85°F) for 4–6 hours. This is a more advanced technique.