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I've never done it other than after cured for making bacon.  I received a nice cut of belly from the pig I shared and am thinking of doing something with it in the BGE.  I've previously braised then broiled/cast iron seared one, but haven't yet smoked one.  Any sugestions?  Any tiime/temp reccomendations?  Anything I should be careful of or do regardless of approach?

 

TIA.

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^ your link says to start 680 seconds into the video. 

I did mine at 200 and wrapped it in parchment paper only after about 1 1/2hr. I wanted the fat to collect and sort of confit everything. I let it go another few hours and let it cool, cut into squares and crisped up in the broiler and also tried a pan. If I had a really thick pork belly I'd try either doing the entire smoke unwrapped or cook it longer before wrapping, but it turned out really good.

I wish I had more experience to provide more info but that was my first belly. Next one, I plan do the same amount of smoke. It's so flavorful to begin with and I was happy with the amount of smoke and seasoning , but I will keep it wrapped on low heat for at least another 1-2 hours. It wasn't a big thick hunk of meat like brisket or pork butt so I'd say there were no issues with stalling. I chose about a 2lb piece that had a consistent thickness throughout. Opening that wrap and cutting portions after cooled down was pretty awesome. It was like slicing through butter.

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