I brine my pork belly in a mixture of brown sugar, salt, curing salt, pepper, and maple syrup for 7 days. Rinse then soak for 3 hours. Dry off and on a cooling rack on a baking sheet and into the fridge uncovered for 24 hours. Smoke for 4 hours in my MAK. Cool, vacuum seal, chill, then slice.
I cook it in the oven on a foil lined baking sheet for about 20-25 minutes (depending on the thickness of the slices) at 375F.