I did something similar about 5 years ago and while it was good, it was rushed and in need of an update. I got a great pork belly from A to Z Butcher; Zach cut it while I was waiting. I think I saw the pig twitch. I soaked it in salt and maple syrup for 5 days then placed it on the Webber for 3 hours, then let it rest, cut it into cubes, and gave it another hour on the Webber so the bbq sauce and maple syrup could set. Now, I did add some clove to bring a new flavor to the party. I hope you like it.

6 pound pork belly from A to Z butcher.
16 ounces real maple syrup
10 tablespoons salt divided
1 teaspoon black pepper
1 teaspoon clove
Hardware:
Webber Grill
2 bags charcoal
1 bag of wood chips soaked in water
4 13 x 9 x 6 tin foil pans

Spilt the pork belly in half and add 1 tablespoon salt on each side and place in 2 Tupperware containers; top with 3 ounces maple syrup

Refrigerate over night.

Repeat last two steps for four days, Skip the maple syrup on day five.

Remove pork bellies from refrigerator and let come to room temperature while you light the Webber.

Soak wood chips in water.

Light the Webber; place a tin pan in center of bottom section.

Add 25 charcoals on both long sides of pan.

Light and let get hot.

Place bellies in tin foil pans and place on center of Webber.

Add 10 charcoals for each side and wood chips every 45 minutes for 3 hours total cooking time.

Remove and let sit for 1 hour, then cut into 1 1/2 inch cubes (use both belly parts, but save some for your breakfast – you’re welcome).

Add to 4th pan then add BBQ sauce and maple syrup. Toss gently.

Return to Webber for 1 1/2 hour to set glaze.

Serve.