A minimalist approach using heavy black pepper and kosher salt for a thick, savory bark.
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Preheat your smoker to 225°F (107°C) using oak wood for a traditional Texas flavor profile.
Trim any excess loose fat from the pork belly and pat the surface completely dry with paper towels.
Apply a very thin layer of yellow mustard over the entire surface of the pork to act as a binder for the spices.
Mix the salt, black pepper, and garlic powder in a small bowl, then coat the pork belly generously on all sides.
Place the pork belly on the smoker grate, fat side up, and close the lid to begin the smoking process.
Whisk the apple cider vinegar and water together in a spray bottle and spritz the meat every hour after the first two hours.
Continue smoking until the internal temperature reaches 195°F-200°F and the bark is dark and crusty.
Remove from the smoker and let the meat rest for at least 30 minutes before slicing into thick cubes or strips.
