The BLT just got leveled up. Let’s dire into the « SPBLT » aka Smoked Pork Belly BLT. ASMR

Perfectly cooked with my internal excellent thermometer @MEATER

Dry rub
Start with a layer of Maple syrup
* 2 tbsp brown sugar
* 2 tbsp smoked paprika
* 1 tbsp black Pepper
* 1 tbsp garlic polder
* 1 tbsp mustard powder
* 1 tsp chili powder
* 1 tsp Cayenne

Steps
* Start your Smoker at 275F (indirect)
* Mix the ingredients for the dry rub and sprinkle the meat on all sides
* Place the pork belly on the grave and insert a thermomètre into the meat (I am using MEATER)
* Smoke until the internat temp. reach 1760F
* Wrap the pork belly with Butcher paper and cook to a core temp of 190-200F
* Let the it rest for 15 to 20 min, then slice it into slices about a half-inch thick