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