Pork Belly Brisket

Got my pork belly all set up for tomorrow to smoke. Trimmed it up a good amount to get some burnt ends and did a dry rub or brown sugar, salt and pepper in a 2:1:1 ratio. Plan to let that sit in the fridge until tomorrow and start smoking late morning with apple wood and using a snake. Hoping it will take less than 8 hours but we shall see. I will report back tomorrow with more pictures.