I can really use some advice from you smokemasters....
At 2 different joints, I have had smoked pork belly. At one place it had a huge rib bone attached, at another, it was just big hinkin' slices. Both times it was tender and delicious.
I want to make this at home - but make it better - you know what I mean....
I dont have the ability to cold smoke, and quite frankly, I'm not looking to make bacon. I prefer to hot smoke it.
Is there a specific cut & size I should look for?
What internal temp should I bring it to? How long should I plan to smoke it for? Brine it? Rub it?
How do you all recommend I get from slab to delicious?