Prepare a smoker with wood or pellets (preferably hickory or apple wood) to 225℉/107℃.

Prepare a bowl. Add salt, black pepper, garlic powder, onion powder, and paprika powder. Mix well.

To make a 1" cross-hatch throughout the skin of the pork belly, use a sharp knife to slice through the fat, but not the flesh. This process is more effortless when the pork belly is cold.

Brush a thin layer of barbecue sauce on the surface of the pork belly, and then sprinkle the rub evenly on its surface. Alternatively, you can use your favorite rub powder.

To ensure accuracy, insert the probe into the thickest part of the meat, making sure the safety line is completely immersed.

Select pork→ roast→ belly in the parameters list. Set the target temperature to 166℉/74℃.

Transfer the pork belly into your preheated smoker, then securely close the lid.

To begin the process, simply press the start button on your phone. You will be notified once your food is ready to be removed from the smoker.

Using tongs, carefully remove the pork belly and place it on a heat resistant surface. Wrap it with foil and let it rest for at least 3 minutes. (Note: the internal temperature will continue to rise.)

Carefully remove the probe.

Slice and serve!