Directions
- Preheat Pit Boss Grill or Vertical to 275 degrees
- Evenly coat the belly with binder and season generously with Sweet Heat rub on all sides.
- Place the belly on the upper rack of grill or vertical.
- Allow the belly to smoke until 165 internal temperature is achieved, about 2 hours.
- Remove from the grill and raise the temperature to 300 degrees.
- Wrap the belly in Pit Boss Butcher Paper and place it back on the grill and allow it to braise until a 205-degree internal temp is achieved, about 2-2 ½ hours.
- Remove from the grill and rest for 45 minutes to an hour before carving. Enjoy!
