Pork belly smoking question

[Dillo_Duster]

I picked up a few pieces of pork belly at the store when i was picking up a pork loin for tomorow's smoke.

The pork belly has the skin on, i have 3 peices that are about 1-1/2" wide, standard pork belly thicknesses and about 4 to 6" long.

I was hoping to smoke them with the loin as a snack.

Should i remove skin? Should i cube them into 2" x 2" x 2" cubes and smoke? What temp should i try to hit with them to get good fat rendering and make them tender?

Any other advice?

Thanks!

 

[Fwismoker]

I wish I could find some with skin on! I love the crunch of the skin.

 

[Okie Sawbones]

I cook skin on belly at 275F, 3 hours on smoke, and wrapped for 3 hours.

 

[Dillo_Duster]

I cook skin on belly at 275F, 3 hours on smoke, and wrapped for 3 hours.

Til it hits what temp?

 

[Okie Sawbones]

After 6 hours it is usually around 200-204, but then I'm cooking a half belly.

 

[Dillo_Duster]

My peices have been trimmed to 1-1/2" x 2" x 4 "

I will check periodically to see if i can hit 200ish

 

[Trunks]

I just smoked the same belly slices as you , done in 4 hrs at 280 or so with cherry and 1 chuck sugar maple. (The maple looks and feels so much harder then the cherry) not sure what I think of the maple to be honest.


Anyways they probed literally like hot knife thru butter. Rubbed with honey bee rub.