Choose a pork belly with even thickness and a good fat cap
Trim any loose edges or excess hard fat
Pat the pork belly dry with paper towels
Score the fat cap lightly if desired
Season generously with salt, black pepper, and your preferred dry rub
Let it rest in the refrigerator for at least 1 hour, or overnight for deeper flavor
Preheat the smoker to 225°F to 250°F
Use mild wood such as apple, cherry, or hickory
Place the pork belly on the smoker fat side up
Smoke until the internal temperature reaches 195°F to 203°F for tender slices or burnt ends
Spritz occasionally with apple juice, cider vinegar, or water if desired
Wrap in foil or butcher paper during the cook if the bark is getting too dark
Remove from the smoker when tender and fully cooked
Rest the pork belly for 15 to 30 minutes before slicing
Slice against the grain for serving
For burnt ends, cube the smoked pork belly, sauce it, and return it to the smoker until caramelized