2. Place the pork belly on the rack in the smoker, fat side up. Smoke until it’s nicely browned with smoke and the internal temperature reaches 160F. This will take about 3 to 3 1/2 hours.
3. Serve the pork as is, or cut it into dice or crosswise against the grain into 1/2 inch thick slices. If you’re using sauce, brush it all over the pork.
