I've been trying to hit pork belly out of the park for a while. My Costco always has skinless 10lb slabs and I see the potential but have failed to really produce anything good on the smoker until recently. Now I'm liking to simply coat heavily with salt and pepper and smoke at 225-250 for about 4 hours. Then wrap it in foil and continue until its real tender, about another 2-4 hours. Lastly, i'll unwrap and quickly direct sear or roast at 500 just long enough to crisp the fat. Then I'll cut off bites against the grain and its pretty darn good. There is room for improvement though...I can't keep the exposed meat on the bottom of the belly from getting a bit chewy. I cut that off before eating but I'm going to start braising the belly after smoking for only a few hours to see if that helps.
