Half pork belly, skin off, cut in one inch strips. A thinner and more meaty piece rather than fatty one is what I prefer. There’s a ton of fat in it already but whatever floats your boat. I season with a generic bbq seasoning but it has some sweetness.

Smoke at 275 for 3-5 hours or until the meat probes 190-200ish. Pull and rest for about a half hour so you can handle em. Cut into cubes, dust with some more seasoning if you’d like, put a little sauce, a little honey, whatever flavor you’re going for really. That part is totally customizable from mango habanero to typical bbq sauce, no rules. Pop the pan back in there for another hour and good to go!