1. Trim excess fat from the pork belly, leaving the thick layer of fat on the bottom.

2. Pat dry with paper towel.

3. Cover the front and back of the pork in a solid layer of rub.

4. Wrap the pork belly in plastic wrap and place in the fridge on a sheet pan for at least two hours, or overnight.

5. Preheat the Traeger to 165 degrees F.

6. Place the pork belly on the bottom grill grate, fat side down.

7. Smoke for two hours.

8. After two hours of smoking, turn the Traeger up to 235 degrees F. Wrap the whole pork belly in aluminum foil, creating a leak proof packet.

9. Smoke pork belly for an additional three hours. Remove from foil.

10. Turn the Traeger up to 350 degrees F.  

11. Cook for an additional 1 hour, basting every 15 minutes with barbecue sauce.

12. Remove from the grill to a cutting board, let the pork rest for 15 minutes, and slice thinly.