I tried some pork belly - and I liked it. But it wasn't quite as tender as I wanted it to be. I'm not sure if that's because I cooked it too long, not long enough, or what I need to do differently.

So - when you say 165, is that the temp of the meat when you cut it or the temp you put the smoker on? What temp are you using if you're going to 200?

Thanks!