carlson1 wrote: ↑Tue Jun 01, 2021 8:55 pm We by the pork belly with skin on. Season both sides. Score the back side to it doesn’t shrink up while smoking. When it it’s 195 degrees internal. I take them off the smoker and fry the skin. The the meat and and fat goes back on the smoker for burnt ends. This is after they are done I like a little rib candy.
