As a follow up to my Char Siu experiment last year I'd like to take a stab at smoked pork belly...not cured; just smoked. My thinking is -
-rub with brown sugar, wrap and rest overnight
- season with salt, pepper and rib rub
- smoke rind side down, cherry wood, pull when toothpick tender.
Any other tips from those who've tried one?
Thanks.
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