Pork Belly Temp question

[Jimmy Vee]

Want to brine and smoke a pork belly. Research confirms smoking at 225 degrees. But I see finish temps ranging from 160 to 200. What is the opinion on a good finish temp. The goal is to finish the pork belly and make sandwiches.

[Ahumadora]

Slicing or pulling it? Slicing from 165f to 190f Pulled 200 205f. I would run it hotter 275+ as it is fatty and not going to burn up. Skin on or off?

[Troutman]

Yea I agree, what you seem to be talking about is the smoking finish when turning belly into bacon.

[Jimmy Vee]

Thanks for both your responses. Would like to slice it for sandwiches. Saw some sandwiches on the Food Network which were incredibly tender.
Had not thought about skin on or off. Open to suggestions.
Do you suggest a specific target temperature or to gauge it visibly somehow.??

[Troutman]

You don’t want the skin on unless you’re making something like porchetta. Have the butcher remove it and make cracklings out of it. Stay around the 160-170* range for slicing. Let it cool before you do, cuts better cooled down.

[Jimmy Vee]

Thank you !