I'm working my way through Adam Perry Lang's Serious Barbecue cookbook. This weekend I did the Crispy Unctuous Pork Belly recipe. The results were fantastic. Marinated it for a day; cooked it at 275 for 5 1/2 hours with cherrywood; then crisped the skin with a bourbon glaze (that skin was incredible!). The more I cook from this book, the more I become convinced it's a must-own.