Injected with Creole butter and rubbed with spicy Cajun seasoning for deep flavor.
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Preheat your smoker to 225°F (107°C) using pecan or hickory wood for a robust smoky flavor.
In a small bowl, whisk together the melted butter, 1 tablespoon of Creole seasoning, and the liquid crab boil to create the injection liquid.
Using a meat injector, inject the butter mixture into the pork belly every inch in a grid pattern to ensure even distribution.
Combine the remaining Creole seasoning, garlic powder, onion powder, smoked paprika, cayenne, and brown sugar to create the dry rub.
Apply the dry rub generously over all sides of the pork belly, pressing it firmly into the meat to create a crust.
Place the pork belly on the smoker grates and smoke for approximately 4 to 5 hours, or until the internal temperature reaches 165°F (74°C).
Spritz the meat with apple juice every hour after the first two hours to maintain moisture and enhance color.
Remove from the smoker, wrap in foil, and let rest for at least 20 minutes before slicing into thick strips or cubes.
