@Travis Just did my 1st belly slab a few days ago.....
Wanted a quick, throw it on & do it setup, but after some input at Bretheren & watching some vids,
stabbed it all over the skin side w/ a VERY sharp fork, basted the skin w/ vinegar & Kosher & fridged overnite.....this was an attempt to draw the moisture out & get the skin to really crisp up......
That worked just OK as I didn't really "sear" it at the start or end....some folks broil the skin side 1st & then slow smoke for some hours.....
Deep scored the meat side (this time) & rubbed w. McCormick's Bourbon.Brown sugar, hot paprika & gran. garlic...............that part came out great.....sort of like a burnt end thing......the meat between the skin & the red side is like the most delectable pork loin you can imagine.....
Went skin up 1st & later skin down......aimed for 280~300 & was there for about 3-1/2 hrs...........
I've another 5# slab in the fridge....that one maybe I'll score the skin side & do the same vinegar / Kosher wash treatment & perhaps a quick broil.........
If your's is pre-brined, maybe you can just skip all that hoopala & smoke it of for a few hours....seems most folks go a little higher heat as there's a bunch of fat to render....