So for Christmas my brother got me a "bacon making kit". Essentially just the cure and a meat thermometer but since I have it, why not. I started curing the meat last Saturday and a buddy is coming over this Saturday with his smoker. I'm new to pork belly, any winning methods to cooking it up after we smoke it?
I was thinking of cooking it on the grill (gas) in an aluminum disposal pan, or maybe directly on the grates with indirect heat?
Thanks in advance for any tips!