Pork Belly first timer- advice needed.

Got my hands on a 3lb pork belly with skin.


My end game is tacos. Planning on smoking on the kettle at 230-240*, wrapping halfway, and taking it up to 190-200* internal temp. Here it is scored and rubbed with a rub heavy on chili and cumin.



My real question is the skin. When it comes to temp, think I can I throw the whole thing under the broiler to bubble and crisp the skin? I want cracklin skin. Should I just remove skin before smoking and just fry it separately? Any thoughts welcome!