Smoked Pork Belly

Remove the bones (cartilage) from the bottom side of the pork belly in a V-shape.

Trim some of the fat from the pork belly.

Apply mustard to the pork belly using the side with the fat layer.

Rub the pork belly using the BBQ town seasoning.

Use your wrist snap to rub the seasoning in.

Place the pork belly in a plastic bag and tie it tightly.

Store in the refrigerator for 24 hours to marinate.

Soak the smoking chips (hickory, etc.) in water for 30 minutes in advance for cooking.

Place the wet smoking chips evenly on both sides over the charcoal.

Place the disposable grill grate on the grill pan and put the pork belly on top.

Pass through the top damper.

Insert a thermometer into the center of the thickest part of the meat.

Cook the meat while maintaining the grill temperature between 75 and 80 degrees.

Grill until the internal temperature reaches 75 degrees and let it rest.

Slice the cooked pork belly and place it on a plate.