I need a recipe for preparing pork bellies in my smoker.
I have taken a 5 lb pork belly and cut it in half into two 2 1/2 lb slabs. I scored the fatty side on both slabs and rubbed in coarse sea salt. Both pieces of the pork belly have been in the refrig since last night. I did different things to each half of the pork belly. With one slab after scoring it and salting it; I then made my pork butt marinade and rubbed that into the entire pork belly and let stand in a plastic bag overnight. The other piece only is scored and salted and sitting overnight in a plastic bag.
I am now stuck-
I was going to put both pieces of pork belly in my smoker with some cherry & hickory wood @ 225F for about 2 hours. I then was going to start to mop with my special BBQ sauce. I was planning to continue smoking and mopping with sauce until the pork bellies are done and reach an internal temp of 180 or so. I was going to let them rest on cutting board in a tented foil wrap so cooking would continue until 188-190F then they would be finished and ready to cut and serve. I was going to serve well coated with my special BBQ sauce.
I planned on serving the pork bellies with roasted vegetables in garlic and oil- Brussels sprouts, artichokes, onions, turnips, potatoes and tomatoes to cut the richness of the pork.
ANY IDEAS OR COMMENTS PLEASE-