Take a small pork belly and cut 6 long strips about 5 inches long. These will shrink to about 3 inches when cooked.
Bring smoker temp up to 275 degrees. I like using fruit wood chunks for pork. But use what you like.
Cover pork belly completely with rub on all sides.
Place on smoker indirect for 4 hours after 4 hours or when pork belly has reached 175 internal temperature then remove and place in small foil pan.
In the pan place the pork belly pour in the peach preserves and dark brown sugar and mix everything together. Cut up butter into small tabs and place over pork belly. Cover and place back on smoker for 2 hours or until probe tender. Once probe tender then skewer and server delicious pork belly paletas
