Got a 4 pound skinned pork belly at HEB yesterday. This morning I rubbed it down with 1/2 salt and 1/2 pepper, then placed it in the 40" Masterbuilt gasser/smoker. Wrapped in pink butcher paper after 4 hours, cooked for 2 hours more, then another hour unwrapped. Pulled it at 200 internal temp.
Fat rendered very well, melts in your mouth, lean meat very tender.
