Rubbed with Jeffs rub and left for 24 Hours
Smoked for 4 hours at 239F or 115'C for 5 hours, nice colour but crackling was soft, finished crackling down on BBQ to crisp up.
What would ya think about ...... 260 F for about 4 or 4.5 hours? That's a lot of rendering/break down time. But still it would need some time on the grill at 325 F+ to get that crackly skin. I am thinking about it like and old style cooked spare rib.
That really looks good!
Hot smoked Belly's are so good. Just one of the," too much will kill you ", foods but the Chinese nailed the shear pleasure of it's eating calling Pork Belly...Five Layers of Heaven!...JJ