this picture belong at bottom, ready for the freezer.. I decided to go a little rouge with a slab of pork belly. I used a variation of POP'S brine infused with some coffee and apple juice. I got this Idea from fellow poster Noboudaries "Double Beer Can chicken brine" anyway here it is. 1 qt. apple juice 1 qt. strong black coffee 2 qts. water 1 tablespoon pink salt 1 cup cane syrup 1 cup kosher salt 12 whole cloves....24 whole peppercorns. These were toasted and then cracked cracked. I quartered the belly and set in brine for 20 days. Then the belly rested / dried for 5 days. Forgot to mentioned dusted the tops of each with onion powder. garlic powder and block pepper. They had a nice color from the brine. Then into the smoker. With corn cob and pecan pellets (great aroma from the smoker) I did this on three separate nights (approx. 9 hrs. smoke ea. night) because it's starting to get warm here in So. Louisiana. You can tell I'm not to good at placing the pictures but y'all get the idea. Ready for the slice!! All I can say is when I tasted them I FIST PUMPED!! WOW! They really came out great. Exactly what I was looking for. A bold flavor for sure but not over whelming IMO. The bits and pieces will go good in some green beans as well. I was waiting to try these before I thawed the other belly in my freezer. It's thawing as I speak and will go thru the same process.