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BBQ Smoked Pork Belly Kabobs on a black smoker grate.

BBQ Smoked Pork Belly Kabobs

Tiffany
Smoked pork belly skewers brined overnight and slathered in a BBQ sauce while smoked to give it caramelized edges. A sinfully delicious dish that goes great with coleslaw, potato salad, and other staple barbecue side dishes.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 2 hours
Brine Time 8 hours
Total Time 10 hours 15 minutes
Course Main Dishes
Cuisine American
Servings 6 Servings
Calories 567 kcal

Ingredients
  

  • 1-2 pounds Pork Belly
  • BBQ Sauce
  • Skewers

Brine

  • 2 cups Water
  • 1 cup Brown Sugar
  • 2 tablespoons Salt

Instructions
 

  • Cut pork belly into even square pieces that are 2" wide and ½" thick. Place pieces on skewers.
  • Combine brining ingredients and allow pork to soak for up to 8 hours in the refrigerator.
  • Remove pork from the refrigerator.
  • Set smoker temperature to 225-235 degrees Fahrenheit. If your smoker has a water pan, fill it about ¾ full with water to help maintain moisture as it cooks. Once the smoker is up to temperature, place skewers in the smoker. Set timer for 2 hours and allow it to smoke for 1 hour of that time. After 1 hour, brush all sides with BBQ sauce.
  • Once the meat has reached 165 degrees Fahrenheit (about 2 hours), brush with more BBQ sauce and remove from heat. Allow to rest under tented aluminum foil for 10 minutes before serving.

Nutrition

Calories: 567kcalCarbohydrates: 32gProtein: 35gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 19gCholesterol: 127mgSodium: 2538mgSugar: 31g