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Direct Heat Picnic Roast and Pork Belly

Updated: Oct 27, 2023

Authored by Ted Stoinoff. Ted is a friend of BBQ Distro, a Backyard BBQ Box member, AND a long time friend of Zavala's Barbecue. Ted's from DFW and you can catch his backyard awesomeness (including this cook!) anytime on Instagram: @hojo_bbq

Total Time: 10 Hours


  • Skin on Pork Picnic Roast (8 to 10 lbs.)

  • Skin on Pork Belly (3-5 lbs.)

  • Table Salt

  • Mustard Vinegar Mop Sauce (make your own!)

    • 1.5 cups apple cider vinegar

    • 1 cup yellow mustard

    • 1 tablespoon black pepper

    • 1 tablespoon Worcestershire sauce

    • 1 cup brown sugar

    • 1 teaspoon cayenne pepper

    • ½ teaspoon salt

    • Texas Pete to taste

    • 1 can Lone Star Light

Mop Sauce

  1. Mix all ingredients and bring to slight boil

The Cook!

  1. Leave skin on picnic and belly; let rest uncovered in refrigerator 2 to 8 hours to dry out skin – fully cover the pork skin with table salt to protect skin

  2. Smoke picnic roast and pork belly meat side down over direct heat until 180-185 degrees – smoker at 275-300 degrees –approximately 7 hours for picnic roast and 4 hours for pork bely

  3. Remove the salt from the skin side – flip picnic roast and pork belly to skin side down – mop meat side with mop sauce every 15 to 20 minutes for approximately 90 minutes – until meat reaches approximately 200-205 degrees

  4. Remove meat from smoker; rest on counter uncovered for 45-60 minutes


If you don't want to start from scratch, Ted recommends these products you can find in the BBQ Distro Shop.

Use Pinkerton's Gold Sauce to be the base of Mop sauce, or additional dipping:

Feel free to use Smokey Joe's AP Rub to the finished product:

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