Tips for Smoking whole pork belly? (not bacon)?

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Ty520

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I've attempted this a few times now using various methods, but i have never been happy with the result.

I've been seeking a way to get smoke a whole pork belly with a finished result that has a buttery, fall-apart interior, but a a very crispy skin.

I either end up with a good interior, but soft skin, or crispy skin and tough interior.

any tips?
 

DBhomebrew

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Maybe a reverse sear type thing? Low and slow for the correct interior then a short go on a hot grill to crisp the outside?
 
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