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Smoked Pork Belly Temperature — Smoker 250°F, Internal 200°F / 93°C internal

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Smoker Temperature: 250°F / 121°C

Internal Temperature: 200°F / 93°C

Overview

Smoked Pork Belly: smoker at 250°F (121°C), cook to 200°F / 93°C internal. Takes 5-6 hours. Makes burnt ends. Cube and sauce for the last hour.

Key Details

  • Smoker Temperature: 250°F / 121°C
  • Internal Temperature: 200°F / 93°C
  • Cook Time: 5-6 hours
  • Makes burnt ends. Cube and sauce for the last hour.
  • Use a leave-in probe thermometer for best results

Why This Matters

  • Smoking requires low temperatures for long periods
  • The "stall" happens around 150-160°F — be patient or wrap
  • Wood choice affects flavor: hickory, oak, cherry, apple, mesquite

How To

  1. 1Preheat smoker to 250°F (121°C)
  2. 2Season meat with rub of choice
  3. 3Add wood chips/chunks for smoke flavor
  4. 4Cook for approximately 5-6 hours
  5. 5Remove at 200°F internal temperature
  6. 6Makes burnt ends. Cube and sauce for the last hour.

Tags

cooking-tempssmokingbbqsmoked-pork-bellylow-and-slow

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Frequently Asked Questions

Smoker at 250°F, cook to 200°F / 93°C internal. 5-6 hours.