I plan on doing another pork belly. I've seen BBQ shows that will say a contestant's belly wasn't rendered enough. Those things are probably 70% fat. How do you know if it's rendered enough? 
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Temp and time. That's all there is. They're so jiggly, it's really hard to judge, honestly. I take them to 195ºF if I'm doing a long hold, though this isn't truly necessary with pork belly. If I go up to 203-205ºF, I can't even hold it together getting it off the pit. Right around 200ºF seems ok if I'm going to go with a short rest. For long heated rest/hold, 195ºF.
That's my experience - YMMV. -
Yep, just take it too 195 F. I have cooked countless pork bellies over the years and I would say taking it too 195 is about perfect. This gives the meat a good bite, without being totally mushy.
I always let it rest for about an hour in some foil. However, that is not totally needed. I will say, you do not want to pull it below 195 F. It can be tough, otherwise.
Man, now I wanna go smoke some belly!
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No kidding, I need to get get some pork belly so I can make some moar bacon! I'm out of the 10lbs I made a few weeks ago. <sigh> -
That happens to the best of us! The good thing is, you get to make more! realdocBBQ
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