{"id":128058,"date":"2025-03-12T08:49:19","date_gmt":"2025-03-12T08:49:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/smoked-porchetta-learn-to-smoke-meat-with-jeff-phillips\/"},"modified":"2025-03-12T08:49:19","modified_gmt":"2025-03-12T08:49:19","slug":"smoked-porchetta-learn-to-smoke-meat-with-jeff-phillips","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=128058","title":{"rendered":"Smoked Porchetta &#8211; Learn to Smoke Meat with Jeff Phillips"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n\t<!-- [element-55263] --><\/p>\n<p style=\"font-size:13px\"><em>Smoking-Meat.com is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page.<\/em><\/p>\n<p><!-- [\/element-55263] --><!-- [element-56924] --><\/p>\n<div class=\"wp-block-kadence-column kadence-column56924_ce69b0-dc kb-section-dir-horizontal\">\n<div class=\"kt-inside-inner-col\">\n<p class=\"kt-adv-heading56924_297f70-3f wp-block-kadence-advancedheading has-theme-palette-1-color has-text-color\" data-kb-block=\"kb-adv-heading56924_297f70-3f\">Read this article without ads<\/p>\n<\/div>\n<\/div>\n<p><!-- [\/element-56924] --><\/p>\n<p><strong>Smoked porchetta<\/strong> (pronounced por-ke&#8217;-ta), is an Italian recipe that rolls up a huge piece of pork heavily stuffed with seasoning, herbs, etc., and traditionally includes lots of fennel.<\/p>\n<p>My smoked porchetta recipe is traditional in flavor, but uses the pork belly, the most mouthwatering melt-in-your-mouth cut of pork known to man, and boy is it good!<\/p>\n<p>Let&#8217;s get after it!<\/p>\n<nav class=\"wp-block-kadence-tableofcontents kb-table-of-content-nav kb-table-of-content-id55325_0135dd-c7 kb-collapsible-toc kb-toc-toggle-hidden\" role=\"navigation\" aria-label=\"Table of Contents\" data-scroll-spy=\"true\"\/>\n<div class=\"wp-block-group\">\n<div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<ul class=\"wp-block-list\">\n<li>Prep Time: 30 minutes<\/li>\n<li>Dry Brine Time: 12 hours<\/li>\n<li>Cook Time: ~3 hours<\/li>\n<li>Smoker Temp: Varies (see instructions below)<\/li>\n<li>Meat Finish Temp: 200\u00b0F (93\u00b0C)<\/li>\n<li>Recommended Wood: Maple, hickory, cherry mix<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p>Back in the day a smoked porchetta was huge, often an entire pig, but for a home cook, that&#8217;s a lot, plus, I&#8217;m not big on the \u201cwhole pig\u201d thing since every part of the pig has different cooking requirements.<\/p>\n<p>In my opinion, the best flavor, texture and tenderness comes from cooking individual parts of the pig to their perfect tenderness using the perfect cooking method for each.<\/p>\n<p>My smoked porchetta is a little different in that I simply use a rolled up pork belly, skin removed.<\/p>\n<p>Most smoked porchetta recipes wrap a pork belly around a pork tenderloin or even part of the loin. <\/p>\n<p>Once again, the leaner tenderloin is done at an internal temperature of 145\u00b0F (63\u00b0C) while the pork belly is best when cooked all the way to 200\u00b0F (93\u00b0C) to allow a lot of that fat to render and the meat just melts in your mouth.<\/p>\n<p>Cooking the tenderloin and the belly together means the tenderloin is overcooked and\/or the belly is undercooked. Not a good scenario in my humble opinion.<\/p>\n<p>There&#8217;s a lot of ways to do things and while I&#8217;m not saying my way is the only way, this is the way that turns out the best smoked porchetta at my house.<\/p>\n<h2 class=\"kt-adv-heading55657_6a7493-73 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading55657_6a7493-73\">Here&#8217;s How to Make My Smoked Porchetta<\/h2>\n<p>Lay the pork belly fat side up.<\/p>\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" alt=\"IMG 4036\" class=\"wp-image-55662\" title=\"Smoked Porchetta 2\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4036-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4036.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4036-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4036-150x113.jpg 150w\" data-lazy-sizes=\"(max-width: 889px) 100vw, 889px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4036-889x667.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4036-889x667.jpg\" alt=\"IMG 4036\" class=\"wp-image-55662\" title=\"Smoked Porchetta 2\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4036-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4036.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4036-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4036-150x113.jpg 150w\" sizes=\"auto, (max-width: 889px) 100vw, 889px\"\/><figcaption class=\"wp-element-caption\">9 lb pork belly<\/figcaption><\/figure>\n<p>Use a sharp knife to cut \u00bc inch deep crosshatch marks about \u00be inches wide from top to bottom and side to side.<\/p>\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" alt=\"IMG 4038 1\" class=\"wp-image-55663\" title=\"Smoked Porchetta 3\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4038-1-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4038-1.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4038-1-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4038-1-150x113.jpg 150w\" data-lazy-sizes=\"(max-width: 889px) 100vw, 889px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4038-1-889x667.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4038-1-889x667.jpg\" alt=\"IMG 4038 1\" class=\"wp-image-55663\" title=\"Smoked Porchetta 3\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4038-1-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4038-1.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4038-1-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4038-1-150x113.jpg 150w\" sizes=\"auto, (max-width: 889px) 100vw, 889px\"\/><figcaption class=\"wp-element-caption\">Crosshatch pattern to help the salt to grab hold<\/figcaption><\/figure>\n<p>This will help the fat to crisp up a little and give the seasoning and salt a place to grab on to.<\/p>\n<p>Apply a light coat of coarse kosher salt to the crosshatched fat cap. This will help to pull moisture from the fat during the time in the fridge.<\/p>\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" alt=\"IMG 4040\" class=\"wp-image-55664\" title=\"Smoked Porchetta 4\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4040-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4040.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4040-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4040-150x113.jpg 150w\" data-lazy-sizes=\"(max-width: 889px) 100vw, 889px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4040-889x667.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4040-889x667.jpg\" alt=\"IMG 4040\" class=\"wp-image-55664\" title=\"Smoked Porchetta 4\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4040-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4040.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4040-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4040-150x113.jpg 150w\" sizes=\"auto, (max-width: 889px) 100vw, 889px\"\/><figcaption class=\"wp-element-caption\">Salted!<\/figcaption><\/figure>\n<p>I only used about a TBS of coarse kosher salt to the fat cap and some of this will fall off or get wiped off during the process. For this reason, I consider it to be negligible and not part of the salt I use for dry brining the meat side.<\/p>\n<p>Flip the pork belly over to meat side up and do the same crosshatch pattern in the meat about \u00bc inch deep and about \u00be inch wide.<\/p>\n<p>I went ahead and cut mine in half to make it more manageable. You can do this at any point in the process or not at all if you&#8217;d rather have a smoked porchetta that is full width.<\/p>\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" alt=\"IMG 4048\" class=\"wp-image-55665\" title=\"Smoked Porchetta 5\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4048-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4048.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4048-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4048-150x113.jpg 150w\" data-lazy-sizes=\"(max-width: 889px) 100vw, 889px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4048-889x667.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4048-889x667.jpg\" alt=\"IMG 4048\" class=\"wp-image-55665\" title=\"Smoked Porchetta 5\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4048-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4048.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4048-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4048-150x113.jpg 150w\" sizes=\"auto, (max-width: 889px) 100vw, 889px\"\/><figcaption class=\"wp-element-caption\">Crosshatched, salted and cut in half<\/figcaption><\/figure>\n<p>On the meat side, the salt is used for dry brining and almost all of the salt that is applied, will stay put.<\/p>\n<p>In dry brining we typically use \u00bd teaspoon per pound of meat. I tend to use a little more than this in my own cooking.<\/p>\n<p>My pork belly was 9 lbs and at \u00bd teaspoons of coarse kosher salt per pound, I need at least 4 and \u00bd teaspoons or 1-\u00bd TBS.<\/p>\n<p>I rounded up and sprinkled a nice even layer of 2 TBS coarse kosher salt on the meat side of the pork belly.<\/p>\n<p>I also sprinkled on a liberal amount of <a href=\"https:\/\/www.smoking-meat.com\/tbf\" title=\"Jeff's Rubs and Barbecue Sauce - Thin Blue Foods LLC\" class=\"pretty-link-keyword\" rel=\"nofollow \" target=\"_blank\">Jeff&#8217;s Texas style rub<\/a> (<a href=\"https:\/\/www.smoking-meat.com\/order\" target=\"_blank\" rel=\"noreferrer noopener\">Purchase formulas<\/a>\u00a0|\u00a0<a href=\"https:\/\/www.smoking-meat.com\/tbf\" target=\"_blank\" rel=\"noreferrer noopener\">Purchase bottled product<\/a>) for good measure.<\/p>\n<p>The belly is now ready for the herb paste.<\/p>\n<p>I removed the leaves from the rosemary and the thicker pieces of thyme and place equal amounts of that into a cheap <a href=\"https:\/\/www.smoking-meat.com\/coffeegrinder2\" title=\"Proctor Coffee Grinder White\" class=\"pretty-link-keyword\" rel=\"nofollow \" target=\"_blank\">coffee grinder<\/a> (works great as an herb grinder. <\/p>\n<p><em><strong>Note<\/strong>: If the thyme stems are really tender, you can <\/em>use the stems and leaves together.<\/p>\n<p>I coarse ground up enough rosemary and thyme to make \u00bc cup of ground mixture.<\/p>\n<p>I then ground 2 TBS of fennel seed (ended up being about 1 TBS once ground)<\/p>\n<p>Once the herbs and fennel were ground, I placed all of that into a bowl and added enough olive oil to make a spreadable paste. (about \u00bc cup of olive eyeballed)<\/p>\n<p>To this mixture, I added 1 TBS of red pepper flakes, 1 TBS of minced garlic and 1 TBS of coarse black pepper.<\/p>\n<p>Mix this all together and if you need more oil to make it spreadable, that&#8217;s no problem.<\/p>\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" alt=\"IMG 4056 1\" class=\"wp-image-55666\" title=\"Smoked Porchetta 6\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4056-1-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4056-1.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4056-1-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4056-1-150x113.jpg 150w\" data-lazy-sizes=\"(max-width: 889px) 100vw, 889px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4056-1-889x667.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4056-1-889x667.jpg\" alt=\"IMG 4056 1\" class=\"wp-image-55666\" title=\"Smoked Porchetta 6\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4056-1-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4056-1.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4056-1-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4056-1-150x113.jpg 150w\" sizes=\"auto, (max-width: 889px) 100vw, 889px\"\/><figcaption class=\"wp-element-caption\">This herb paste smells incredible!<\/figcaption><\/figure>\n<p>Place half of the herb mixture on each piece of pork belly and spread it out with your hands making sure to get it down in the cuts in the meat.<\/p>\n<p>Man that smells amazing! THIS is a big part of what makes a smoked porchetta so freaking good and that fennel just takes it over the top!<\/p>\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" alt=\"IMG 4059 1\" class=\"wp-image-55667\" title=\"Smoked Porchetta 7\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4059-1-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4059-1.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4059-1-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4059-1-150x113.jpg 150w\" data-lazy-sizes=\"(max-width: 889px) 100vw, 889px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4059-1-889x667.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4059-1-889x667.jpg\" alt=\"IMG 4059 1\" class=\"wp-image-55667\" title=\"Smoked Porchetta 7\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4059-1-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4059-1.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4059-1-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4059-1-150x113.jpg 150w\" sizes=\"auto, (max-width: 889px) 100vw, 889px\"\/><figcaption class=\"wp-element-caption\">Pardon the blurriness!<\/figcaption><\/figure>\n<p>For this part, I recommend a helper if possible.<\/p>\n<p>Roll one half of the pork belly up as tight as you can and tie it with butchers twine about every 1.5 to 2 inches to hold it really tight.<\/p>\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" alt=\"IMG 4067\" class=\"wp-image-55669\" title=\"Smoked Porchetta 8\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4067-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4067.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4067-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4067-150x113.jpg 150w\" data-lazy-sizes=\"(max-width: 889px) 100vw, 889px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4067-889x667.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4067-889x667.jpg\" alt=\"IMG 4067\" class=\"wp-image-55669\" title=\"Smoked Porchetta 8\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4067-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4067.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4067-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4067-150x113.jpg 150w\" sizes=\"auto, (max-width: 889px) 100vw, 889px\"\/><figcaption class=\"wp-element-caption\">Rolled up like a boss!<\/figcaption><\/figure>\n<p>Roll the other half and tie it up just like you did the first one.<\/p>\n<p>Stand there for a minute and take in the beauty of what you just did. Go ahead and lean over and take another whiff of that wonderful aroma if you want to.. you did good!<\/p>\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" alt=\"IMG 4071\" class=\"wp-image-55670\" title=\"Smoked Porchetta 9\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4071-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4071.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4071-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4071-150x113.jpg 150w\" data-lazy-sizes=\"(max-width: 889px) 100vw, 889px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4071-889x667.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4071-889x667.jpg\" alt=\"IMG 4071\" class=\"wp-image-55670\" title=\"Smoked Porchetta 9\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4071-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4071.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4071-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4071-150x113.jpg 150w\" sizes=\"auto, (max-width: 889px) 100vw, 889px\"\/><figcaption class=\"wp-element-caption\">Seems like it&#8217;s missing something.. hmmmm<\/figcaption><\/figure>\n<p>I decided at the last minute to add a good sprinkling of <a href=\"https:\/\/www.smoking-meat.com\/tbf\" title=\"Jeff's Rubs and Barbecue Sauce - Thin Blue Foods LLC\" class=\"pretty-link-keyword\" rel=\"nofollow \" target=\"_blank\">my original rub<\/a> (<a href=\"https:\/\/www.smoking-meat.com\/order\" target=\"_blank\" rel=\"noreferrer noopener\">Purchase formulas<\/a>\u00a0|\u00a0<a href=\"https:\/\/www.smoking-meat.com\/tbf\" target=\"_blank\" rel=\"noreferrer noopener\">Purchase bottled product<\/a>) on the outside. It works so well on pork!<\/p>\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" alt=\"IMG 4072\" class=\"wp-image-55671\" title=\"Smoked Porchetta 10\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4072-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4072.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4072-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4072-150x113.jpg 150w\" data-lazy-sizes=\"(max-width: 889px) 100vw, 889px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4072-889x667.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4072-889x667.jpg\" alt=\"IMG 4072\" class=\"wp-image-55671\" title=\"Smoked Porchetta 10\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4072-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4072.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4072-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4072-150x113.jpg 150w\" sizes=\"auto, (max-width: 889px) 100vw, 889px\"\/><figcaption class=\"wp-element-caption\">There we go, perfect!<\/figcaption><\/figure>\n<p>Place the rolls of tied up pork belly, soon to be smoked porchetta, on a <a href=\"https:\/\/www.smoking-meat.com\/ss-pans-with-racks\" title=\"Amazon.com: P&amp;P CHEF Extra Large Baking Sheet and Cooking Rack Set, Stainless Steel Cookie Half Sheet Pan with Grill Rack, Rectangle 19.6''x13.5''x1.2'', Oven &amp; Dishwasher Safe, 4 Piece (2 Pans+2 Racks): Kitchen &amp; Dining\" class=\"pretty-link-keyword\" rel=\"nofollow \" target=\"_blank\">pan with a rack<\/a> and place the pan into the fridge overnight. <\/p>\n<p>I recommend a full 12 hours if possible. It&#8217;s even okay to leave them in the fridge for 24 hours if you want to and have the time.<\/p>\n<p>The next morning, grab the pan of meat from the fridge and place it on the counter while you go get the smoker ready.<\/p>\n<p><strong>Traditional charcoal, wood, gas or electric smoker<\/strong><\/p>\n<p>Setup your smoker for cooking at 275\u00b0F (135\u00b0C) using indirect heat. If your smoker uses a water pan, fill up.<\/p>\n<p>Once your smoker is up to temperature, it&#8217;s time to cook!<\/p>\n<p>Place the pan of rolled up pork bellies into the smoker and close the door\/lid quickly to maintain heat.<\/p>\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" alt=\"IMG 4088 1\" class=\"wp-image-55672\" title=\"Smoked Porchetta 11\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4088-1-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4088-1.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4088-1-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4088-1-150x113.jpg 150w\" data-lazy-sizes=\"(max-width: 889px) 100vw, 889px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4088-1-889x667.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4088-1-889x667.jpg\" alt=\"IMG 4088 1\" class=\"wp-image-55672\" title=\"Smoked Porchetta 11\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4088-1-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4088-1.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4088-1-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4088-1-150x113.jpg 150w\" sizes=\"auto, (max-width: 889px) 100vw, 889px\"\/><figcaption class=\"wp-element-caption\">Out of the fridge, into the smoker<\/figcaption><\/figure>\n<p>Keep a light smoke flowing for the entire time if possible.<\/p>\n<p>Once the pork belly hits 180\u00b0F (82\u00b0C) or about 2.5 to 3 hours depending on the smoker, weather, etc., it&#8217;s time to crisp the fat a little in a higher heat setting. <\/p>\n<p class=\"kt-adv-heading_f66eab-6b wp-block-kadence-advancedheading has-theme-palette-9-color has-text-color has-theme-palette-3-background-color has-background\" data-kb-block=\"kb-adv-heading_f66eab-6b\"><em><strong>Note<\/strong>: If you&#8217;re looking for a <!-- tasty-links-ignore -->digital meat thermometer, m<!-- \/tasty-links-ignore -->y guide called \u201c<a href=\"https:\/\/www.smoking-meat.com\/6-best-digital-meat-thermometers\" data-type=\"post\" data-id=\"55122\">6 best digital meat thermometers<\/a>\u201d will help you decide which one is best for you.<\/em><\/p>\n<p>If your smoker\/grill can run at a temperature of 450+ or offers a direct heat setup then that&#8217;ll work otherwise, it&#8217;s best to use a grill or even the oven to finish it up.<\/p>\n<p>Direct charcoal heat such as a kettle, Hasty Bake, Big Green Egg with the plate setter removed, etc. would be perfect for this.<\/p>\n<p>A gas grill will also work okay.<\/p>\n<p>Broil setting on your oven will also work great.<\/p>\n<p>If you&#8217;re broiling in the oven, keep a pan under the meat to contain the mess because a lot of fat will render.<\/p>\n<p>Watch the pork bellies while you are crisping the fat so they don&#8217;t burn. The idea is to get them on up to 200\u00b0F (93\u00b0C) internal temperature while also browning and crisping the fat.<\/p>\n<p>Once it&#8217;s up to temperature and as brown or blackened as you like, move it to the countertop.<\/p>\n<p><strong>Pellet Smoker<\/strong><\/p>\n<p>Setup your smoker for cooking at the lowest temperature possible or in the special smoke setting. I used the <a href=\"https:\/\/www.smoking-meat.com\/woodwind-pro-24\" title=\"Woodwind PRO 24 and More | Camp Chef\" class=\"pretty-link-keyword\" rel=\"nofollow \" target=\"_blank\">Camp Chef Woodwind<\/a> Pro and set it to Lo Smoke.<\/p>\n<p>Once your smoker is up to temperature, it&#8217;s time to cook!<\/p>\n<p>Place the pan of rolled up pork bellies into the smoker and close the door\/lid quickly to maintain heat.<\/p>\n<p>Hold this Lo Smoke setting for about an hour then crank up the smoker to 300\u00b0F (149\u00b0C) to finish. The slightly higher heat will offset the time you lost using low heat at the beginning.<\/p>\n<p>Once the pork belly hits 180\u00b0F (82\u00b0C) or about 2.5 to 3 hours depending on the smoker, weather, etc., it&#8217;s time to crisp the fat a little.<\/p>\n<p>I cranked up the temperature on my Campchef <a href=\"https:\/\/www.smoking-meat.com\/woodwind-pro-24\" title=\"Woodwind PRO 24 and More | Camp Chef\" class=\"pretty-link-keyword\" rel=\"nofollow \" target=\"_blank\">Woodwind<\/a> Pro to 450\u00b0F and it only took about 20 minutes to get a good brown on the top side. I rolled the smoked porchetta over to the other side to get some brown on the bottom side.<\/p>\n<p>Another 15 minutes or so and it was perfect.<\/p>\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" alt=\"IMG 4099 1\" class=\"wp-image-55673\" title=\"Smoked Porchetta 12\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4099-1-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4099-1.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4099-1-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4099-1-150x113.jpg 150w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4099-1-260x195.jpg 260w\" data-lazy-sizes=\"(max-width: 889px) 100vw, 889px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4099-1-889x667.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"889\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4099-1-889x667.jpg\" alt=\"IMG 4099 1\" class=\"wp-image-55673\" title=\"Smoked Porchetta 12\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4099-1-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4099-1.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4099-1-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4099-1-150x113.jpg 150w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4099-1-260x195.jpg 260w\" sizes=\"auto, (max-width: 889px) 100vw, 889px\"\/><figcaption class=\"wp-element-caption\">All done!<\/figcaption><\/figure>\n<p>Once done, remove the smoked porchetta rolls into the house and leave them on the countertop.<\/p>\n<p>Drape a little foil over the top of the smoked porchetta to let them rest for 10-15 minutes before slicing into them.<\/p>\n<p>Slice about \u00bd inch thick- pause to take a few bites- allow yourself the freedom to say wow and OMG a few times at the amazing flavor and then call the family to help you eat it.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1232\" height=\"924\" alt=\"IMG 4113\" class=\"wp-image-55675\" title=\"Smoked Porchetta 13\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4113.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4113-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4113-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4113-150x113.jpg 150w\" data-lazy-sizes=\"(max-width: 1232px) 100vw, 1232px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4113-1232x924.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1232\" height=\"924\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4113-1232x924.jpg\" alt=\"IMG 4113\" class=\"wp-image-55675\" title=\"Smoked Porchetta 13\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_4113.jpg 1232w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4113-889x667.jpg 889w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4113-768x576.jpg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_4113-150x113.jpg 150w\" sizes=\"auto, (max-width: 1232px) 100vw, 1232px\"\/><figcaption class=\"wp-element-caption\">Melt-in-your-mouth good!<\/figcaption><\/figure>\n<p><strong>Don&#8217;t forget to remove the strings!<\/strong><\/p>\n<p>We ate the first one gathered around the kitchen island.\ud83e\udd23<\/p>\n<div id=\"wprm-recipe-container-55680\" class=\"wprm-recipe-container\" data-recipe-id=\"55680\" data-servings=\"6\">\n<div class=\"wprm-recipe wprm-recipe-template-sm2019\">\n<p><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><lineargradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\"\/><stop offset=\"33%\" stop-opacity=\"1\"\/><stop offset=\"33%\" stop-opacity=\"0\"\/><stop offset=\"100%\" stop-opacity=\"0\"\/><\/lineargradient><\/defs><defs><lineargradient id=\"wprm-recipe-user-rating-0-50\"><stop offset=\"0%\" stop-opacity=\"1\"\/><stop offset=\"50%\" stop-opacity=\"1\"\/><stop offset=\"50%\" stop-opacity=\"0\"\/><stop offset=\"100%\" stop-opacity=\"0\"\/><\/lineargradient><\/defs><defs><lineargradient id=\"wprm-recipe-user-rating-0-66\"><stop offset=\"0%\" stop-opacity=\"1\"\/><stop offset=\"66%\" stop-opacity=\"1\"\/><stop offset=\"66%\" stop-opacity=\"0\"\/><stop offset=\"100%\" stop-opacity=\"0\"\/><\/lineargradient><\/defs><\/svg><\/p>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Smoked Porchetta<\/h2>\n<p><span style=\"display: block;\">My smoked porchetta recipe is traditional in flavor but uses the pork belly, the most mouthwatering melt-in-your-mouth cut of pork known to man and boy is it good!<\/span><\/p>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/p>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">3<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hrs<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/p>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-custom-time-label\">Rest Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-custom_time wprm-recipe-custom_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/p>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">4<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hrs<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/p>\n<\/div>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-55680 wprm-recipe-servings-adjustable-text-buttons wprm-block-text-normal\" data-recipe=\"55680\" aria-label=\"Adjust recipe servings\" data-button-background=\"#333333\" data-button-accent=\"#ffffff\" data-button-radius=\"3px\">6<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">Servings<\/span><\/span><\/p>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-55680-instructions-container wprm-block-text-normal\" data-recipe=\"55680\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-55680-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Place the pork belly fat side up and cut a crosshatch pattern in the fatcap \u00be inch wide and \u00bc inch deep.<\/p>\n<\/li>\n<li id=\"wprm-recipe-55680-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Apply about 1 TBS of salt evenly over the entire fat cap.<\/p>\n<\/li>\n<li id=\"wprm-recipe-55680-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Flip the meat over and cut a crosshatch pattern in the meat \u00be inch wide and \u00bc inch deep.<\/p>\n<\/li>\n<li id=\"wprm-recipe-55680-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Apply about 2 TBS of coarse kosher salt evenly over the entire meat side. Also, sprinkle about 2 TBS of <a href=\"https:\/\/www.smoking-meat.com\/tbf\" title=\"Jeff's Rubs and Barbecue Sauce - Thin Blue Foods LLC\" class=\"pretty-link-keyword\" rel=\"nofollow \" target=\"_blank\">Jeff&#8217;s Texas style rub<\/a> evenly over the entire meat side.<\/div>\n<\/li>\n<li id=\"wprm-recipe-55680-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Make a paste from 2 TBS ground rosemary, 2 TBS ground thyme, 1 TBS ground fennel, 1 TBS coarse black pepper, 1 TBS minced garlic, 1 TBS red pepper flakes and \u00bc cup olive oil. Mix until well combined.<\/p>\n<\/li>\n<li id=\"wprm-recipe-55680-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Spread the paste over the entire meat side of the pork belly then cut the pork belly in half.<\/p>\n<\/li>\n<li id=\"wprm-recipe-55680-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Roll each pork belly half tightly then tie every 2 inches with butcher&#8217;s twine to hold it secure.<\/p>\n<\/li>\n<li id=\"wprm-recipe-55680-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Give the outside of the porchettas a good sprinkling of <a href=\"https:\/\/www.smoking-meat.com\/tbf\" title=\"Jeff's Rubs and Barbecue Sauce - Thin Blue Foods LLC\" class=\"pretty-link-keyword\" rel=\"nofollow \" target=\"_blank\">Jeff&#8217;s original rub<\/a> then place them in the fridge overnight.<\/div>\n<\/li>\n<li id=\"wprm-recipe-55680-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>The next day, remove the meat from the fridge and leave it on the counter while you go get the smoker ready.<\/p>\n<\/li>\n<li id=\"wprm-recipe-55680-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Set up your smoker for cooking at 275\u00b0F (135\u00b0C) using indirect heat. If your smoker uses a water pan, fill it up.<\/p>\n<\/li>\n<li id=\"wprm-recipe-55680-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Once the smoker is ready, place the rolled pork bellies on the smoker grate and let them smoke cook at 275\u00b0F (135\u00b0C) for about 2.5 to 3 hours or until the internal temperature reaches 180\u00b0F (82\u00b0C).<\/p>\n<\/li>\n<li id=\"wprm-recipe-55680-step-0-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>At that point, you can crank up the heat to 450\u00b0F+ in a pellet smoker or you can use a charcoal grill or even the broiler on your oven to crisp the fat and bring the porchettas on up to 200\u00b0F (93\u00b0C) internal temperature.<\/p>\n<\/li>\n<li id=\"wprm-recipe-55680-step-0-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Let the meat rest under tented foil for about 10-15 minutes on the counter, then slice about \u00bd inch thick and enjoy!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><span id=\"tve_leads_end_content\" style=\"display: block; visibility: hidden; border: 1px solid transparent;\"\/><!-- [element-49212] --><\/p>\n<h2 class=\"kt-adv-heading49212_3c514b-20 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading49212_3c514b-20\">Get Jeff\u2019s Products!<\/h2>\n<div class=\"kb-row-layout-wrap kb-row-layout-id49212_7cdcb1-2f alignnone wp-block-kadence-rowlayout\">\n<div class=\"kt-row-column-wrap kt-has-4-columns kt-row-layout-equal kt-tab-layout-inherit kt-mobile-layout-row kt-row-valign-top kt-inner-column-height-full\">\n<div class=\"wp-block-kadence-column kadence-column49212_9e7a24-8f kb-section-has-link\">\n<div class=\"kt-inside-inner-col\">\n<figure class=\"wp-block-kadence-image kb-image49212_051dc3-c3 size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"667\" class=\"kb-img wp-image-64293\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-500x667.jpeg 500w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-693x924.jpeg 693w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-768x1024.jpeg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-scaled.jpeg 924w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-640x853.jpeg 640w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-150x200.jpeg 150w\" data-lazy-sizes=\"(max-width: 500px) 100vw, 500px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-500x667.jpeg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-500x667.jpeg\" class=\"kb-img wp-image-64293\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-500x667.jpeg 500w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-693x924.jpeg 693w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-768x1024.jpeg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-scaled.jpeg 924w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-640x853.jpeg 640w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0101-150x200.jpeg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\"\/><\/figure>\n<p class=\"kt-adv-heading49212_13c7ea-58 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading49212_13c7ea-58\"><strong>Jeff\u2019s Golden Driller Sauce<\/strong><\/p>\n<p class=\"kt-adv-heading49212_9d19de-2b wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading49212_9d19de-2b\"><strong>$8.99<\/strong><\/p>\n<p><span class=\"kb-button kt-button button kb-btn49212_b597c4-af kt-btn-size-standard kt-btn-width-type-auto kb-btn-global-fill kt-btn-has-text-true kt-btn-has-svg-false wp-block-kadence-singlebtn\"><span class=\"kt-btn-inner-text\"><strong>Shop Now<\/strong><\/span><\/span><\/p>\n<\/div>\n<p><a href=\"https:\/\/thinbluefoods.com\/products\/golden-driller-sauce-single-bottle\" class=\"kb-section-link-overlay\" target=\"_blank\" rel=\"noopener noreferrer\"\/><\/div>\n<div class=\"wp-block-kadence-column kadence-column49212_31f252-1b kb-section-has-link\">\n<div class=\"kt-inside-inner-col\">\n<figure class=\"wp-block-kadence-image kb-image49212_834b2f-09 size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"667\" class=\"kb-img wp-image-64294\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-500x667.jpeg 500w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-693x924.jpeg 693w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-768x1024.jpeg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-scaled.jpeg 924w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-640x853.jpeg 640w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-150x200.jpeg 150w\" data-lazy-sizes=\"(max-width: 500px) 100vw, 500px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-500x667.jpeg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-500x667.jpeg\" class=\"kb-img wp-image-64294\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-500x667.jpeg 500w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-693x924.jpeg 693w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-768x1024.jpeg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-scaled.jpeg 924w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-640x853.jpeg 640w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0100-1-150x200.jpeg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\"\/><\/figure>\n<p class=\"kt-adv-heading49212_9cd2c6-42 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading49212_9cd2c6-42\"><strong>Jeff\u2019s Original BBQ Sauce<\/strong><\/p>\n<p class=\"kt-adv-heading49212_ccaed2-37 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading49212_ccaed2-37\"><strong>$8.99<\/strong><\/p>\n<p><span class=\"kb-button kt-button button kb-btn49212_9d0ee5-0c kt-btn-size-standard kt-btn-width-type-auto kb-btn-global-fill kt-btn-has-text-true kt-btn-has-svg-false wp-block-kadence-singlebtn\"><span class=\"kt-btn-inner-text\"><strong>Shop Now<\/strong><\/span><\/span><\/p>\n<\/div>\n<p><a href=\"https:\/\/thinbluefoods.com\/products\/jeffs-original-bbq-sauce-single-bottles\" class=\"kb-section-link-overlay\" target=\"_blank\" rel=\"noopener noreferrer\"\/><\/div>\n<div class=\"wp-block-kadence-column kadence-column49212_8a0762-f5 kb-section-has-link\">\n<div class=\"kt-inside-inner-col\">\n<figure class=\"wp-block-kadence-image kb-image49212_c4452f-aa size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"667\" class=\"kb-img wp-image-64292\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0102-500x667.jpeg 500w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0102-693x924.jpeg 693w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0102-768x1024.jpeg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0102.jpeg 924w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0102-640x853.jpeg 640w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0102-150x200.jpeg 150w\" data-lazy-sizes=\"(max-width: 500px) 100vw, 500px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0102-500x667.jpeg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0102-500x667.jpeg\" class=\"kb-img wp-image-64292\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0102-500x667.jpeg 500w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0102-693x924.jpeg 693w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0102-768x1024.jpeg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0102.jpeg 924w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0102-640x853.jpeg 640w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0102-150x200.jpeg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\"\/><\/figure>\n<p class=\"kt-adv-heading49212_f01c4c-15 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading49212_f01c4c-15\"><strong>Jeff\u2019s Original Rub<\/strong><\/p>\n<p class=\"kt-adv-heading49212_bfdc7d-2d wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading49212_bfdc7d-2d\"><strong>$8.99<\/strong><\/p>\n<p><span class=\"kb-button kt-button button kb-btn49212_646480-f5 kt-btn-size-standard kt-btn-width-type-auto kb-btn-global-fill kt-btn-has-text-true kt-btn-has-svg-false wp-block-kadence-singlebtn\"><span class=\"kt-btn-inner-text\"><strong>Shop Now<\/strong><\/span><\/span><\/p>\n<\/div>\n<p><a href=\"https:\/\/thinbluefoods.com\/products\/jeffs-original-rub-single-bottles\" class=\"kb-section-link-overlay\" target=\"_blank\" rel=\"noopener noreferrer\"\/><\/div>\n<div class=\"wp-block-kadence-column kadence-column49212_a1be80-1d kb-section-has-link\">\n<div class=\"kt-inside-inner-col\">\n<figure class=\"wp-block-kadence-image kb-image49212_f9cc07-f1 size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"667\" class=\"kb-img wp-image-64291\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-500x667.jpeg 500w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-693x924.jpeg 693w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-768x1024.jpeg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-scaled.jpeg 924w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-640x853.jpeg 640w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-150x200.jpeg 150w\" data-lazy-sizes=\"(max-width: 500px) 100vw, 500px\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-500x667.jpeg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"667\" src=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-500x667.jpeg\" class=\"kb-img wp-image-64291\" srcset=\"https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-500x667.jpeg 500w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-693x924.jpeg 693w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-768x1024.jpeg 768w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-scaled.jpeg 924w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-640x853.jpeg 640w, https:\/\/www.smoking-meat.com\/image-files\/IMG_0103-150x200.jpeg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\"\/><\/figure>\n<p class=\"kt-adv-heading49212_4e69e3-3a wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading49212_4e69e3-3a\"><strong>Jeff\u2019s Texas-style Rub<\/strong><\/p>\n<p class=\"kt-adv-heading49212_df3685-a7 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading49212_df3685-a7\"><strong>$8.99<\/strong><\/p>\n<p><span class=\"kb-button kt-button button kb-btn49212_ca46e9-a3 kt-btn-size-standard kt-btn-width-type-auto kb-btn-global-fill kt-btn-has-text-true kt-btn-has-svg-false wp-block-kadence-singlebtn\"><span class=\"kt-btn-inner-text\"><strong>Shop Now<\/strong><\/span><\/span><\/p>\n<\/div>\n<p><a href=\"https:\/\/thinbluefoods.com\/products\/jeffs-texas-style-rub-single-bottles\" class=\"kb-section-link-overlay\" target=\"_blank\" rel=\"noopener noreferrer\"\/><\/div>\n<\/div>\n<\/div>\n<p><!-- [\/element-49212] --><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Smoking-Meat.com is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Read this article without ads Smoked porchetta (pronounced por-ke&#8217;-ta), is an Italian recipe that rolls up a huge piece of pork heavily stuffed with seasoning, herbs, etc., and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":128059,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[2761,4963,14845,8115,55989,928,13221],"dealstore":[],"offerexpiration":[],"class_list":["post-128058","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-jeff","tag-learn","tag-meat","tag-phillips","tag-porchetta","tag-smoke","tag-smoked"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Smoked Porchetta - Learn to Smoke Meat with Jeff Phillips - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=128058\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Porchetta - Learn to Smoke Meat with Jeff Phillips - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Smoking-Meat.com is supported by its readers. 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We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Read this article without ads Smoked porchetta (pronounced por-ke&#8217;-ta), is an Italian recipe that rolls up a huge piece of pork heavily stuffed with seasoning, herbs, etc., and [&hellip;]","og_url":"https:\/\/fivemor.com\/?p=128058","og_site_name":"Som2ny Network","article_published_time":"2025-03-12T08:49:19+00:00","og_image":[{"width":1400,"height":788,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/IMG_4098-watermarked.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"10 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=128058#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=128058"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Smoked Porchetta &#8211; Learn to Smoke Meat with Jeff Phillips","datePublished":"2025-03-12T08:49:19+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=128058"},"wordCount":2059,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=128058#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/IMG_4098-watermarked.jpg","keywords":["Jeff","Learn","meat","Phillips","Porchetta","Smoke","Smoked"],"articleSection":["Barbecue"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=128058#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=128058","url":"https:\/\/fivemor.com\/?p=128058","name":"Smoked Porchetta - Learn to Smoke Meat with Jeff Phillips - Som2ny Network","isPartOf":{"@id":"https:\/\/fivemor.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/fivemor.com\/?p=128058#primaryimage"},"image":{"@id":"https:\/\/fivemor.com\/?p=128058#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/IMG_4098-watermarked.jpg","datePublished":"2025-03-12T08:49:19+00:00","breadcrumb":{"@id":"https:\/\/fivemor.com\/?p=128058#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/fivemor.com\/?p=128058"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/?p=128058#primaryimage","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/IMG_4098-watermarked.jpg","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/IMG_4098-watermarked.jpg","width":1400,"height":788},{"@type":"BreadcrumbList","@id":"https:\/\/fivemor.com\/?p=128058#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/fivemor.com\/?bp_activities=1"},{"@type":"ListItem","position":2,"name":"Smoked Porchetta &#8211; 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