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Smoked Pork Belly

Pork belly is pure indulgence: fatty, rich, and endlessly versatile. Smoke it as a slab, or cube it for the crowd-favorite burnt ends. Set your time below and let the calculator schedule it.

How long to smoke pork belly

At 250°F, a slab runs about 45 minutes per pound to a 200°F pull, where the fat has rendered and it is spoonably tender. Burnt ends take roughly three hours to render, then a sauce-and-caramelize pass in the pit.

Pork belly burnt ends

Cube the belly, season, and smoke until tender and rendered, then toss with a sweet sauce and return to the pit to lacquer. They are the pork answer to brisket burnt ends: candy with a savory center.

Pork belly on a pellet grill

Indirect at 250°F renders the fat cleanly. Fruit woods and hickory suit pork; a little sweetness in the rub caramelizes beautifully on the bark.

FAQ

What temp is pork belly done? Around 200°F, where the fat has fully rendered and it probes tender. Below that it can be chewy and greasy.

How long do pork belly burnt ends take? Roughly three to four hours at 250°F plus the sauce pass. The calculator plans it to your weight.

Best wood for pork belly? Apple, cherry, and hickory. Pork belly is rich, so the wood can lean sweet.

🔥 Pork Belly at a glance
Pit temps: Slow and Low 250°F / 121°C
Time rule of thumb: Whole Slab (Slow and Low): ~45 min/lb · Pork Belly Burnt Ends (Slow and Low): ~3 h
Rest: 30 min recommended
Best woods: Apple, Cherry, Hickory, Peach, Pecan

Times & temperatures

Style Method Pit temp Approx time Pull / done temp
Whole Slab Slow and Low 250°F / 121°C ~45 min/lb 200°F / 93°C
Pork Belly Burnt Ends Slow and Low 250°F / 121°C ~3 hr 200°F / 93°C

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