I have a few dozen belly strips to smoke, mostly from Kings 8 to 15 pounds. how long do you guys brine them for, and how long do you smoke them? I know temp and salinity varies, but what do you do for belly strips?

I use a dry brine and brine for two days using a recipe with lesser than normal salt to sugar ratio. For smoker time, I always eye it but its typically about 4 hours on strips

for bellies the size of the ones you have I would use 6/1 dry brine, brine overnight, then smoke not letting temp get over 120.