I can really use some advice from you smokemasters.... At 2 different joints, I have had smoked pork belly. At one place it had a huge rib bone attached, at another, it was just big hinkin' slices. Both times it was tender and delicious. I want to make this at home - but make it better - you know what I mean.... I dont have the ability to cold smoke, and quite frankly, I'm not looking to make bacon. I prefer to hot smoke it. Is there a specific cut & size I should look for? What internal temp should I bring it to? How long should I plan to smoke it for? Brine it? Rub it? How do you all recommend I get from slab to delicious?