Smoked whole beef belly

Leave the beef bellies whole.

Season one belly with a beef rub and the other with salt and pepper.

Smoke at 235 the entire time over a 50-50 mix of almond and plum pellets.

After about six and a half hours, when the bark is set, wrap in butcher paper with no added fat, and return to the smoker.

Cook until probe tender, about 205 to 206 internal; at 185 it is about an hour away.

Rest at least a few hours, held in a low oven at about 150 degrees.

Slice and serve.

Variation: to serve, cut into slices, brush a light glaze of sauce, set it in the oven or smoker, then cut into bite-sized pieces.