Smoked Pork Belly

Directions:

1. Remove skin from pork belly if still attached and score meat in 1” cross patterns.
2. Sprinkle dry rub on all sides rubbing into all nooks and crannies, then cover with plastic wrap and refrigerate for 12-24 hours.
3. Bring pork belly to room temperature the day of cooking.
4. Bring gas smoker to 225°F, add water to drip pan and use apple wood chips. Use your grill as a smoker.
5. Place pork belly in smoker and smoke for 3-5 hours or until it comes to an internal temperature of 165°F.
6. Once finished, removed from heat and let rest for 20 minutes.
7. Slice in 1/2 inch pieces and put on hot grill after smoking to crisp skin if desired.
8. Enjoy your smoked meat!