Had a pork belly, put some salt and pepper and covered well with rub and sone chili powder.
Let it sit until smoker had steady temperature of 250 degrees f. Put it on fat side up. Placed a drip pan under it. Smoked with a apple wood.
When internal temp reached 165, I placed it on foil and poured the drippings with a little maple syrup and loosely wrapped it. I let it stay in for internal temperature of around 180 degrees f. The probe of thermometer went in very easily which is what I was going by, not so much the temp, It took about four hours.
Made one marinated with teriyaki sauce overnight. Turned out good.
The wife made mac and cheese with several types of cheese and other stuff and finished it off in with the belly. Threw some asparagus in also, because why not.
When pork belly was done, let it rest for half hour, it was all very good. Meat was nice and juicy.
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