- Get your charcoal started ahead of time. This will take the full 30 min to light so you’ll want to make sure you account for this.
Pro Tip
For charcoal lighting tips, check out our getting started videos.
- Offset your charcoal on the right side of your cook box with a few chunks of smoking wood. Be sure to use a mild-strong flavor of smoking wood like Post Oak or Mesquite.
- Adjust your vents to open.
- Season the beef belly with an all-purpose rub. (Smokey Joe's BBQ)
- Smoke the beef belly at 275-300. At the 2 hour mark, rotate the beef belly for an even smoke. Pro Tip: if you see that a side got hit with too much direct heat you can spritz it with apple cider vinegar to keep it moist.
- Check back at the 4 hour mark and wrap in foil or butcher paper if the internal temperature is between 165-175.
- 2 hours later, check on the beef belly and pull once it reaches 204 degrees internal.
- Rest for an 30 min-1hr. Slice and enjoy!
