Firehouse Hot Collection – Part 11

Firehouse Hot Smoked Pork Belly Sliders

Rich smoked pork belly glazed with Smith & Son’s Firehouse Hot BBQ Sauce and served on toasted slider buns delivers the perfect balance of smoke, sweetness, and heat.

Prep Time	25 minutes
Cook Time	5–6 hours
Rest Time	10 minutes
Servings	8
Smoker Temperature	225°F
Target Temperature	200–205°F

Recommended Wood: Hickory or Cherry

Ingredients

• 3 pounds pork belly
• 3 tablespoons favorite pork seasoning
• 1 cup Smith & Son’s Firehouse Hot BBQ Sauce
• 8 slider buns
• Pickle slices

Directions

Season the pork belly and smoke at 225°F until it reaches approximately 170°F. Wrap and continue cooking until probe tender at 200–205°F. Slice into slider-sized portions and brush with Firehouse Hot BBQ Sauce during the final 20 minutes. Serve on toasted buns with pickle slices.

Perfect Pairings

French fries, coleslaw, baked beans.

Leftover Ideas

Breakfast sandwiches, tacos, rice bowls.

1SG Gary’s Pitmaster Tip

Slice the pork belly only after it has rested so it stays juicy.

Firehouse Hot Smoked Party Wings

These party wings are perfect for tailgates and backyard cookouts. Hardwood smoke and Firehouse Hot BBQ Sauce create bold flavor with every bite.

Prep Time	15 minutes
Cook Time	1½–2 hours
Rest Time	10 minutes
Servings	8
Smoker Temperature	275°F
Target Temperature	175°F

Recommended Wood: Apple, Cherry, or Pecan

Ingredients

• 5 pounds split chicken wings
• 3 tablespoons favorite poultry seasoning
• 1 cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Season the wings evenly and smoke at 275°F until they reach about 165°F. Brush with Firehouse Hot BBQ Sauce during the final 20 minutes and continue cooking until the internal temperature reaches 175°F. Rest briefly before serving.

Perfect Pairings

Celery, ranch dressing, fries, macaroni salad.

Leftover Ideas

Wing wraps, chopped salads, quesadillas.

1SG Gary’s Pitmaster Tip

Keep plenty of napkins nearby—these wings disappear fast.