If Pork Belly still has the skin on, remove the skin
Preheat smoker to 275 degrees (using Oak or Hickory)
Slather pork belly on all sides with mustard, and liberally apply your favourite BBQ rub to all sides
Smoke pork belly for 3 hours, and the being to spritz (mixture of apple cider vinegar and water) every 30 minutes until pork belly hits 200 internal. (between 4-5 hours)
Once pork belly is probe tender and approx 200 degrees internal, remove from smoker and wrap in aluminum foil and place on counter to rest (30-60 min)
Slice tomatoes & lightly salt both sides of each slice, and prepare lettuce for sandwiches
Toast the inside brioche buns (on a griddle or under broiler)
Remove the pork belly from the foil, and slice (each slice should be about the width of a pencil, maybe slightly thicker)
Apply Honey Mustard to both halves of the buns.
Starting from the bottom bun, lay down the lettuce, 3-4 slices of the pork belly, tomato, and finally the top bun.
