Prep the Pork Belly: Start by rinsing the pork belly under cold water and patting it dry with paper towels. Trim any excess fat from the edges, but leave a thin layer for flavor and moisture.

Mix the Dry Rub: In a large mixing bowl, combine the kosher salt, brown sugar, black pepper, and garlic powder. Mix well to ensure all the ingredients are evenly distributed.

Season the Pork Belly: Place the pork belly on a clean surface and generously rub the dry rub mixture all over the meat, making sure to coat it thoroughly. If desired, you can tie the pork belly with butcher's twine to help maintain its shape during smoking.

Prepare the Smoker: Preheat your smoker to 225°F and soak the hickory and applewood wood chips in water for at least 30 minutes. Once the smoker is ready, drain the wood chips and add them to the smoker box or directly onto the coals.

Smoke the Pork Belly: Place the seasoned pork belly directly on the smoker grates, fat side up. Close the lid and let it smoke for about 3 hours, or until it reaches an internal temperature of 150°F.

Monitor the Temperature: Throughout the smoking process, keep an eye on the temperature of the smoker and the internal temperature of the pork belly using a meat thermometer. Adjust the temperature of the smoker as needed to maintain a consistent heat level.

Rest the Bacon: Once the pork belly reaches the desired internal temperature, carefully remove it from the smoker and transfer it to a clean baking sheet. Loosely cover the bacon with aluminum foil and let it rest for about 30 minutes to redistribute the juices.

Slice and Serve: After resting, slice the smoked bacon into your desired thickness. Whether you prefer thick slices for hearty breakfasts or thin slices for sandwiches, the choice is yours! Serve the smoked bacon alongside your favorite breakfast dishes or use it to add flavor to your favorite recipes.