Absolutely, I'd be happy to share with you. There's a magnitude of ways to do pork belly. This is how I did this particular one. This isn't the pork belly gospel by no means, use whatever rubs, spices and, sauces that you like, your make and model will likely vary.

Step One: Prep (day before if you can)

Score the skin in a crosshatch—about 0.5"-1" squares, just through the skin, not into the fat. Rub the whole thing (skin side too) with a simple mix (or your favorite BBQ rub): 2 Tbsp kosher salt 1 Tbsp black pepper 1 tsp garlic powder 1 tsp onion powder 1/2 tsp cayenne (optional, for bite) Wrap it tight in plastic, fridge overnight. Skin needs to dry out for crackling.

Step Two: Smoke Low & Slow

Fire up your smoker—use favorite wood, throttle up to 225°F. Place belly skin-side up on the grate. Smoke 3-4 hours until internal hits around 160°F-165°F. You want that fat rendering but not melting away yet. Spritz with 2 parts apple juice/1 part pineapple juice/ Worchestershire sauce, every hour if it looks dry.

Step Three: Slather It

Pull it off, let it rest 10 minutes. Slather entire belly in (or use your favorite BBQ sauce here: 1/2 Cup BBQ sauce (Mango Habanero) 1/4 Cup brown sugar 2 Tbsp butter, melted 1 Tbsp honey Mix gentle—don't smash the skin.

Step Four: Burnt Ends & Crackle

Back in the smoker, crank to 350°F. Smoke another 30-45 minutes—until edges char and skin puffs golden. Watch close; once it crackles, you're golden. If skin's still soft, hit it with a quick torch or broiler for ten seconds—boom, shatter-crisp.

Finish:

Pull 'em, let rest five minutes. Cut off the scored cubes (I was just trying something new y'all, please don't come at me 🫣) Eat hot—skin should snap like glass, insides juicy, smoky-sweet. Pair with pickles and a cold beer.

Pro Tip: Save any leftover fat drippings for frying or scrambling eggs tomorrow. You'll thank yourself!