How long to smoke pork belly
Smoke pork belly at 250°F for about 4 to 7 hours, and pull at 200°F, probe tender. That is for pork belly (whole slab), at the heat shown; the calculator above has each heat a source gives a time for.
Rest 10 to 15 minutes before slicing or pulling. USDA counts pork belly safe at 145°F with a 3 minute rest; a thermometer in the thickest part tells you more than the clock.
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Questions
What temperature do you pull pork belly at?
200°F, probe tender. Cook to that temperature rather than to the clock.
How long should pork belly rest?
10 to 15 minutes, loosely covered or wrapped, before slicing or pulling.
Should I cook to time or to temperature?
To temperature. The time tells you when to start and when to start checking; the meat is ready when the thickest part reaches its pull temperature.
Does my smoker change the time?
Not at the same temperature, as far as any cooker maker or test says. What changes is how steady it holds: keep the lid or door shut and the fire even, and the time holds too.