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I started with a 5 pound pork belly sliced in half with the grain.
After diamond-scoring the top I seasoned it with a rub consisting of:
2 T Sugar
2 T Kosher Salt
2 T Paprika
1 T Garlic
1½ t Course Black Pepper
1½ t Mustard Powder
1 t Chile Powder
Smoked at 230º with Applewood until the...
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