Method

1. Light your smoker or BBQ for indirect heat
2. Remove rind or have the butcher donso for you
3. Cube belly into 3-4cm cubes
4. Cover in the Boodua Creek Carolina Gold rub
5. Place on cooling/cookie tray or direct on smoker grates
6. Smokefor 1.5hrs
7. Remove from smoker placing in over safe dish and add Boodua Creek Tropical sauce and butter
8. Cover with foil and continue to cook for 2hrs
9. Remove foil, stir and cook for 30min to allow sauce to tac up

Smoker Temp: 250°F

Tips

You can cube the belly after smoking if you don't have alot of smoker real-estate, it will mean less bark on each piece of belly bite.