Recently I smoked bacon for the very first time (25lbs) and it came out fantastic. Today I went to a butcher/market that I have been wanting to try out. I asked if they had whole pork belly and the guy looked at me like "really you want the whole thing". He was surprised because not many ask for it. He had two at $2.99 per lb so I took one of them (didn't have enough for both on me).
I just watched Pit Masters last night and they did pork belly and I said to myself "hell I can do that". So this one i just rubbed down with Jeff's Rub and smoked it at 250° until it hit 140° then I wrapped it with some brown sugar and a little bit of honey and left it til it hit 200° it coasted to 205° by the time I sliced it up.
It was awesome this way and was juicy and had a lot of flavor. I will do this again for sure (my wife says after I make more bacon).
Rubbed and in the smoker (Skin on)
Thanks for looking.