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
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Prep time:
15 minutesTotal time:
2-3 hoursYield:
4 servingsIngredients:
- Slab of skin off pork belly
- Sucklebuster Texas Brisket Rub
- ½ Cup Apple Cider Vinegar
- ½ Cup Water
- Spray bottle
Instructions:
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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