I've seen that a pork shoulder should take 1.5 hours per pound to smoke to 205*F internal temperature using 225*F cooking temperature. Others say allow 1.5 to 2 hours per pound. What about for other cuts? I did a pork belly yesterday for the first time. I got it up to about 196*F after 10 hours and worried about drying it out on the surface. Someone said it takes 5 hours and someone else said 7 hours. That's why I began to worry about it. (Anyway, I pulled it and it was excellent with a very nice bark.) I may be wrong but I'm assuming that a pork shoulder and a pork belly of equal weights would cook at different rates because of the shape. The pork belly was 11.67 pounds with the skin already removed. Was that a large pork belly and I should have allowed more time? What are the rules of thumb on time for getting an internal temperature of 205*F for pork when cooking at 225*F and not using foil?