Wash and dry the pork belly. Place the pork belly in a large, sealable plastic bag.

In a small bowl, combine the salt, maple syrup, mustard seed, bourbon and several grinds of black pepper to form a marinade.

Pour the marinade in the bag, massaging it into the pork belly. Seal the plastic bag, pressing out all of the air.

Refrigerate the pork belly for 3 days, turning it once every day.

Remove the pork belly from the marinade, wiping off any excess and cut it in half.

Spread about 3 tablespoons wood chips (Small hardwood apple-wood chips) in the center of the base of the smoker, directly over the burner. Place the drip pan (if usinover the chips, and a rack on top of the drip pan.

Place the pork belly in the center of the rack. Place the lid on the smoker, leaving about 2 inches uncovered.

Place the smoker over medium heat just until the chips begin to smoke. Cover the smoker entirely with the lid and reduce the heat to medium-low.

Continue to gently smoke the pork belly until a thermometer inserted in the center reaches at least 150 degrees, about 1 hour. Remove from heat and uncover the smoker.

The pork belly is fully cooked. Slice the pork belly and serve immediately.