Mix up the olive oil & agave nectar as best as you can. Make incisions into the fat of the belly then coat the entire belly with your oil/agave mix.

Let the rub soak into the meat for about an hour if possible. Then put the belly into the smoker at 250 fat side up. This is very important because if you cook fat side down it won't render and will become tough.

After two hours in the smoker you want to wrap the belly so the meat doesn't get burned while you render that fat. Remember everything you do in the foil wrap you do to both sides of the meat.

After wrapping is finished put it back in the smoker for 2-3 more hours.