Was going to smoke a pork belly this weekend for some guests coming to town. What would a good final temperature be? I'm planning on vacuum packing a wet brine with maple syrup and bourbon for a day or two and then throwing it on the BGE. I've never smoked a belly before.
I'm thinking of setting the fire to 205* or 225* on the smoker with apple / maple wood but don't know the proper temperature for when to pull the meat.
I have a large BGE and a DigiQ for heat monitoring. Any help would be appreciated. Also, seeing as this is also my first time cooking belly, any guesses on how long it should take?