Started with a 10 lb belly from Costco, rinsed and cut in half. Soaked in Pop's brine for 2 weeks - patted dry and placed in the fridge for a couple days. Coated with black pepper, smoked over hickory wood with a kiss of cherry and red oak for 8 hours, starting at 125* and working up to 165* to an IT of 130*. Pulled out the smoke shack and cooled outside for a few hours. Bloomed in the fridge for a couple days and hand sliced. Fried up the edges, but forgot to snap a pic....guess I was too consumed in the goodness I was eating!
