Cowboy® Hardwood Lump Charcoal
Cowboy® Southern Style Hardwood Lump Charcoal
hardwood briquets
Cowboy® All Natural Hardwood Briquets
Cowboy® Wood Chips - Apple
Cowboy® Wood Chips - Cherry
Cowboy® Wood Chips - Pecan
Cowboy® Wood Chips - Hickory
Cowboy® Wood Chips - Mesquite
smoking wood chips
Cowboy® Range Style Smoking Chips
Cowboy® Smokin' Cups
Cowboy® Wood Chunks - Apple
Cowboy® Wood Chunks - Hickory
Cowboy® Wood Chunks - Mesquite
Cowboy® BBQ Sauce - Range Style
Cowboy® BBQ Sauce - Smokehouse
Cowboy® BBQ Sauce - Prairie Fire
Cowboy® Pit-Style Cookin' Wood
 

Entrees

Smoked BBQ Pork Belly

Fire up the grill with this new, hot recipe! Introducing Derek Wolf’s Smoked BBQ Pork Belly.

Smoked BBQ Pork Belly

If you love BBQ, there's no doubt that this recipe will ignite your taste buds. Start off by marinating the pork belly in barbecue sauce for over four hours to allow the tangy and sweet flavors to seep into the meat. Then, smoke this bad boy over some hot Cowboy Charcoal for a couple of hours. You'll be left with glorious sweet, smoked meat. Enjoy!

Ingredients

Yields: 4
Cook: 2 hours
Prep: 5 mins

Equipment Needed: Cowboy Charcoal, tongs, and a smoker

Preparation

  • Season the pork belly with a pinch of salt. In a bag, place the pork belly and half a bottle of Cowboy Range Style BBQ Sauce. Place bag in fridge, and let marinate for at least four hours.
  • Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side for indirect grilling.
  • Once smoker is around 225F, place pork belly in grill and let smoke for 2 hours. Make sure to maintain heat throughout cook. Add a couple chunks of hickory for added flavor!
  • When meat reaches an internal temp of 160F, pull off and enjoy! For some more flavor, sear the pork over direct heat for about 20 seconds per side once you pull it off the smoker.
  • Let cool, serve and enjoy!

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