Pork belly brisket

A Texas twist on pork belly. This juicy, fatty, savory dish is sure to get people talking. A perfect blend of beef brisket with a fatty pork belly!

Lumber Jack

Fill your Grill with quality BBQ wood pellets that burn hotter, last longer, and taste better. No fillers, no additives, less auger jams, more smoke output, more flavour. Works in all pellet grills and smokers.

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Prep time:

15 minutes

Total time:

2-3 hours


4 servings


  • Slab of skin off pork belly
  • Sucklebuster Texas Brisket Rub
  • ½ Cup Apple Cider Vinegar
  • ½ Cup Water
  • Spray bottle


1. Season all sides of the belly with Sucklebusters Texas Brisket Rub
2. Preheat smoker to 275 degrees F
3. Place belly on smoker fat side up
4. Combine apple cider vinegar and water into a spray bottle
5. Spritz belly 2 – 3 times during cook
6. Belly is done when internal temperature is over 200 degrees F and the belly is probe tender (meat thermometer glides in and out of meat like a knife into warm butter)
7. Remove and loosely wrap in foil
8. Slice int ¼ inch slice and serve in sandwiches, tacos, on a slice of bread or however you want


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