Smoked Pork Belly Brisket-Style

Fire up the smoker to 200–225°F (95–110°C) with hickory wood for smoke.

Season the skinless pork belly thoroughly with Season-It-All, coarse black pepper, and kosher salt on all sides and edges.

Let the seasoned pork belly rest at room temperature so the rub adheres and draws out surface moisture.

Then 5 min of waiting

Place the pork belly onto the smoker, fat side up.

Smoke at 200–225°F (95–110°C) for 2 hours.

Then 120 min of waiting

Increase the smoker temperature to 250°F (120°C) and cook for another 2 hours.

Then 120 min of waiting

Increase the smoker temperature to 300°F (150°C), rotate the pork belly if one end is cooking slower, and continue smoking un-wrapped to build a thick, dark bark.

Then 90 min of waiting

Check internal temperature with a digital thermometer; pull the pork belly from the smoker when it probes tender, around 195–200°F (90–93°C).

Transfer to a cutting board and let it rest uncovered before slicing.

Then 15 min of waiting

Slice across the grain into brisket-style slices to serve.