Time by pit temp
| Pit temp | Time (for burnt-end cubes from a whole slab) |
|---|---|
| 225°F | 5–6 hr |
| 250°F | 4–5 hr |
| 275°F | 3½–4½ hr |
Doneness: 195–203°F
Cubes are done when they wobble like custard and a probe slides through, usually 195–203°F.
Wrapping
For burnt ends: smoke cubes to ~190°F, then pan them with sauce and a little butter, covered in foil, for the final hour to glaze and finish tender.
Rest & hold
Rest at least 10–20 minutes. Burnt ends hold well in their glaze pan, covered, at the back of the smoker. For food safety, hold hot meat above 140°F — a wrapped rest in a dry cooler does exactly that.
How much to buy
Quantities are the other half of the plan: portions, yield, and a group-size chart live on how much pork belly per person.
Frequently asked questions
How long does pork belly take to smoke at 225°F?
Roughly 5–6 hr at 225°F, for burnt-end cubes from a whole slab. That's a planning range, not a promise — thickness and the cooker's mood move the finish.
What temperature is pork belly done?
Cubes are done when they wobble like custard and a probe slides through, usually 195–203°F. Pork is safe at 145°F; belly needs far more time for the fat to render and the meat to relax.
Should I wrap pork belly?
For burnt ends: smoke cubes to ~190°F, then pan them with sauce and a little butter, covered in foil, for the final hour to glaze and finish tender.
How long should pork belly rest?
At least 10–20 minutes. Burnt ends hold well in their glaze pan, covered, at the back of the smoker.