Cooking pork belly low and slow on a kettle grill can turn a fatty, rich cut into an amazing centerpiece for any barbecue. Using the SNS Grills Kettle for this technique offers excellent heat control, allowing you to maintain a consistent temperature of around 250°F, which is essential for developing that flavorful bark reminiscent of a good brisket. I highly recommend seasoning the pork belly generously with a Texas-style rub that balances smoky, spicy, and savory flavors to complement the natural richness of the meat. During the smoke phase, keeping the lid closed and maintaining indirect heat makes all the difference in how the bark forms and how the smoke infuses. After the bark develops, wrapping the pork belly in foil with a drizzle of Melinda’s Hot Honey provides a beautiful contrast of sweet heat that caramelizes gently when returned to the grill. This wrapping phase also helps the meat retain moisture and break down connective tissue, making each slice wonderfully tender. Cooking until the internal temperature reaches about 200°F ensures that the pork belly is cooked through and tender enough to slice without falling apart. Resting briefly after removing it from the grill allows juices to redistribute, enhancing moistness. In my experience, this approach turns pork belly into an indulgent, complex dish perfect for serving at gatherings or weeknight dinners. Experimenting with different rubs or honey glazes can help tailor the flavors to your preference while still reaping the benefits of the slow, smoky cooking method.