Poitrine de porc fumée

Ingrédients

• 4 pounds Pork Belly
• 1/2 tablespoon Allspice
• 1 tablespoon Smoked Sweet Paprika
• 1 tablespoon Kosher Salt
• 1 tablespoon Black Pepper
• 1/4 teaspoon Cayenne Pepper
• 2 tablespoon Brown Sugar

Préparation

1. 1

   Mix all dry spice ingredients together in a small bowl or ramekin. Set aside

2. 2

   Season the whole pork belly on both sides overnight with dry rub

3. 3

   Prepare smoker for low and slow smoking off direct heat. Add seasoned pork belly meat and smoke at 225-250 for three hours or internal temp reaches 165 degrees F

4. 4

   Remove pork belly from the grill. Wrap the pork belly in butcher paper and smoke for another hour.

5. 5

   Remove and allow the pork to rest.

6. 6

   Cut into thick slices and eat as you would a beef brisket along with your favorite bbq sauce.