Lay pork belly meat side down. Score the skin (Crosshatch) and fat side to help fat render and soak into the meat of the pork before brine.
Be sure to cut deep enough to reach through skin and fat slightly into the meat.
Mix maple syrup and bourbon. Pour into Ziploc bag with pork belly and marinate in fridge for 24 hours.
Get smoker temp to 275 degrees.
Pull from bag. Coat with rub. Lightly pat rub onto meat.
Don’t season the skin side.
Place on smoker skin side up.
Spray with apple juice every hour.
Cook to 195 degrees internal temp (usually 5-6 hours)
Flip Pork Belly and brush with bbq sauce.
Smoke for another 10 minutes.
Remove from smoker and tent with aluminum foil.
Allow to cool before cutting into cubes.