Preheat the @campchefaus XXL Pro pellet smoker to 120°C (250°F).
Smoke the pork belly for 2 hours.
Increase the temperature to 150°C (300°F) and braise for 1.5 hours or until the pork is probe tender.
Finish in the oven on the grill setting at 250°C (482°F) for 20–30 minutes until the skin is golden, bubbly, and ultra crispy.
