I smoked a cured 5 lb. pork belly yesterday.  The brine was a dry rub of a salt, brown sugar, nutmeg and thyme mixture.  I coated the belly in raw apple cider vinegar before applying the rub.  I let it cure in the brine for 5 days flipping it in the liquid that formed daily.  I smoked it until the internal temp was 150 degrees F.  Took about 3 hours with the wind yesterday.  I used a blend of pecan and apple woods.  Mmmmm!  Bacon!