Half Cut Pork Belly 4.5 pounds
Da Kine Hawaiian Original Rub
Da Kine Hawaiian Smoky Rub
Da Kine Hawaiian Spice Rub
For this cook, we plan on using half of the pork belly for bacon and half for some delicious burnt ends. We placed our pork belly in the smoker fat side up because we wanted the fat to drip down into the meat while smoking. Before seasoning, we cut a checkerboard pattern into the fat side so the seasonings could make its way in.
It took 2 hours for the pork belly to reach 165 F before pulling it from the smoker.
We cut it in half and set the leaner half aside for bacon.