The Rub Society

1 Rating
It's technically pork belly that is treated like a brisket, but no one is going to argue with the name Bacon Brisket when it tastes this good! Brought to you by the team at Meat Church


  • 1 skinless pork belly
  • Meat Church Holy Cow
  • Meat Church Holy Gospel


  1. Smoker prep
    Prepare your smoker at a temp of 275 degrees. We use post oak for this cook but mesquite, hickory or pecan would be good choices as well. We are looking for a heavy smoke wood on this cook since we are cooking this like a brisket.
  2. Prep
    Cut the belly into 4 sections. Trim them as evenly as possible removing any ridges that are too tall or too thin. The video above shows this in detail. This will allow you to cook the protein evenly.
  3. Season liberally with 2:1 Holy Cow to Holy Gospel. That is best achieved by seasoning all sides with Holy Cow. Then come back across that application with a light dusting of Holy Gospel.
  4. Alternatively you can simply season with our Holy Cow.
  5. Allow the seasoning to adhere for 15 minutes.
  6. Cook
    Place the pork belly fat side up in the smoker. Spritz only if the pork belly looks dry. No more than 2-3 times during the cook. If we spritz we use cider vinegar diluted with a little water. Water works fine as well.
  7. Cook the pork belly until it feels tender. This will be achieved at an internal temperature between 200 - 210 when you feel no resistance with your Instant Read Thermometer.
  8. Remove the pork belly from the smoker and allow to cool significantly. That will help you slice through the delicate fat. We recommend a serrated or very sharp knife.


Video For This Recipe -