Method

1. Light your smoker or BBQ for indirect heat.

2. Remove the rind or ask the butcher to do it for you.

3. Apply salt and pepper.

4. Smoke for 1.5hrs.

5. Wrap in foil and continue to cook for 2.5hrs, internal temp ~ 180F. It should probe fairly tender.

6. Keep in foil and wrap a tea towel around, minimum 30min rest.

7. Slice against the grain for best results, slices about pencil thick.

Tips

A good piece of belly will have 3 layers of fat and meat.