What to put in the smoker this weekend?

[DenverGP]

10 pounds of pork belly turned into the most amazing bacon I've ever had.


Did a dry brine for 6 days, then about 5 hours on the smoker until it hit 150. Once it cooled down, it'll rest wrapped in the fridge for a day, then we slice it.

I did carve off a couple slices and throw them onto the grill for a few minutes.