First time smoking pork belly!!

I would personally smoke it like a pork butt and make pulled pork from it. Malcom Reed has a video on doing that. I know a lot of people go for the crispy skin/cracklings, but I’ve never tried that. I had one with skin once and removed the skin and cubed it up for burnt ends. I found removing the skin to be more hassle than it was worth. I think that smoking it whole, skin on, is a good barrier on the bottom from the heat, to make delicious pulled pork. All I’ve ever done is burnt ends with a belly, but I have a skin on in the freezer and my plan is pulled pork. Either way, pork belly is fantastic!

When I make bacon I double smoke it. The first smoke (and the entire cure period) is with the skin on. When the bacon cools after the first smoke, I remove the skin with a filleting knife. It is very easy to remove at this point. I then smoke the bacon a second time. The skin gets cut into strips and thrown in the dehydrator for (highly appreciated) dog treats.