Had a small 2.6lb chuck roast and a 1.6lb pork belly, never smoked pork belly before, first time I've seen it at the Base Commissary, they had it cut up into smaller pieces. I think next time I'm going to ask for a whole belly 

Slathered both with Louisiana Hot Sauce, rubbed the chuckie down with Slap Yo Daddy Moola Beef, the pork belly with Butcher BBQ Premium Rub, scored the skin on the pork belly.

other side of the belly

Smoked these between 280 - 300 for the most part

3 hours in and I have the color I want on the chuckle so I wrapped it in butcher paper

Scored skin on the pork belly

Probe tender at 6.5 hours and ready to pull

chuckie was probe tender about 30 minutes later

pulled the chuckie 

Had some leftover smoked mac-n-cheese, pork belly at the top of the plate (light meat) beef towards the bottom. 

I have to say the pork belly was melt in your mouth good and can't wait to smoke another on.