We are going to stick to the salty brine, but remember that we listed a generous number of options for you to swap around and enjoy your pork in a variety of flavors.
Once you select your brine, allow your pork side to marinate in it for at least one hour.
Use a ladle to pour brine all over your side. Coat it well.
Unless you specifically want to toast the skin of the belly, the advice is to separate the skin from the meat (so it crisps up really nicely) and slice it into a cross pattern.
This allows for the heat to evenly cook everything without drying out the meat.
Add adobo, or any other additional seasoning you wish to add.
If possible, allow for the maximum amount of time for brining and marinating.
Prepare your smoker, including your wood chips.
You need for it to reach 225 degrees Fahrenheit.
Your pork side will be smoking for at least 4 hours in low, indirect heat.
Use a cooking thermometer.
The meat will be ready when it reaches an internal temperature 165 degrees Fahrenheit.
Allow your meat to rest for up to 20 minutes prior to slicing your meat and serving.
The meat will be juicy, delicious, tender, and full of flavor. You will love it.