-Take your skin on pork belly and pat it dryyyy.
-Season the pork belly all over the top and sides (but not the skin) with Chud Rub or your favorite seasoning.
-Place the pork belly skin-side up on a wire rack.
-Transfer it to the fridge, uncovered, and let it sit overnight to dry out the skin.
-When you're ready to cook, fire up your pellet grill.
-Place the pork belly on the top rack of the grill, skin side up.
-Coat the skin with a generous layer of table salt — this acts as a salt cap to help dry and protect the skin.
-Shut the grill lid and set the temperature to 350°F until the grill reaches that temp.
-Once the grill reaches 350°F, lower the temp to 180°F. The pork belly on the top rack should sit around 225°F.
-Smoke the pork belly for about 3 hours, or until the internal temp reaches 175°F.
-Remove the pork belly and carefully take off the salt cap. Brush off any excess salt from the top.
-Place the pork belly back on a wire rack, set inside a sheet tray. Add water to the bottom of the tray — this keeps the bottom moist while the top stays crispy.
-Turn the grill up to 350–400°F and cook until the pork belly reaches an internal temp of 200°F (this will take around 4 hours).
-Once it’s done, take the pork belly off the grill and let it rest for about 30 minutes, until it cools to around 150°F.
-Flip it over and slice through the meat side.
Enjoy your crispy, smoky pork belly!
