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.
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 + ~75 min finish | 200°F / 93°C |
📊 See the full smoking times & temps chart for every cut →
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Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
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The MeatSmokingCalculator will help you plan the timeline for any meal.
Planning, ingredients, preparation, and timing are the most critical elements to making and serving great food.
Having enough time is the most important part when it comes to slow and low!
Meat Smoking Calculator takes the thinking out of the process.
It makes cooking and serving amazing tasting smoked meats every time, on time.
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