Smoked Pork Belly

Directions:

1. Remove skin from pork belly if still attached and score meat in 1 inch 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!