It’ll change you. This crispy skin smoked pork belly bite is something special. Here’s how you do it smoky boys and girls: 🦴 take your knife and scrape the sheit out of your pork skin. You want to remove as much moisture as possible 🦴 score the skin into about 1/2 inch lanes 🦴 season the meat side with salt 🦴 set your smoker up to 200 degrees 🦴 put the belly meat side down on your smoker and absolutely cover the skin with table salt. No skin should be showing 🦴 smoke up to about 165-170 in