Dissolve salt and sugar in water, place the meat there and leave in the refrigerator for two hours.
Fry fennel and pepper, then grind in a coffee grinder. Mix with other spices.
On the pork belly, make incisions with a knife (wire rack) half a centimeter. Apply spices and massage your hands thoroughly.
Choose the meat from the refrigerator, dry it with a paper towel and wrap it in the brisket.
Smoke the roll at a temperature of 70 degrees for three hours.