ingredients:
Pork belly
Maple syrup
pink Himalayan salt
Freshly ground black pepper
Chinese 5 spice
Old bay
BBQ Pit Boys spices
SPG
Kansas city
Rosemary leaves
Tex mex
Islay Mist Scotch Whisky


Method:
Place the pork belly in a zip lock bag and then add all of the ingredients close up the bag and rub the mixture in to the pork belly. Then let it marinate in the fridge for 5 days. Next get your smoker up to 220 degrees and se the pork belly on the smoke and let it cook for 13 hours. as the pork belly cooked I did add some chunks of apple wood and Crown Royal Wood Chunks (which are retired Crown Royal whisky barrels.)