DIRECTIONS

1. In preparation for cooking, allow pork belly to sit covered for 20-30 minutes to reach room temperature.
2. Light your Pit Barrel^® according to the instructions.
3. Generously coat the non-fat side of the pork belly with Beef & Game Pit Rub.
4. Flip the meat over and cut a criss-cross pattern into the fat to help crisp and render the fat.
5. Generously coat the fat side of the pork belly with Beef & Game Pit Rub, working it into the cuts.
6. Insert two hooks into the pork belly and hang from the rods in the Pit Barrel^®. Cook for approximately 1.5–2 hours until internal temp reaches 160º.
7. Remove and wrap in pink butcher paper (or foil), then place back on the grill grate.
8. Cook another 1–1.5 hours until internal temp reaches 195º.
9. Remove paper and place fat-side down, crack the lid, cook 20 minutes to crisp.
10. Remove and cut into 1/4″ slices.