Hickory Smoked Pork Belly Burnt Ends

Ingredients

• 5 pounds Skinless Pork Belly
• 0.5 cup Sweet BBQ Rub
• 4 tablespoons Unsalted Butter
• 0.25 cup Brown Sugar
• 2 tablespoons Honey
• 1 cup BBQ Sauce
• 0.25 cup Apple Juice
• 3 pieces Hickory Wood Chunks
• 2 tablespoons Yellow Mustard(optional)

Instructions

1. 1

   Preheat your smoker to 250°F (121°C) using hickory wood for a strong, smoky flavor profile.

2. 2

   Slice the pork belly into uniform 1.5-inch cubes, ensuring they are even for consistent cooking.

3. 3

   Apply a light coat of yellow mustard as a binder, then generously coat all sides of the cubes with the BBQ rub.

4. 4

   Place the cubes on a wire cooling rack and set the rack inside the smoker; smoke for 3 hours until a dark mahogany bark forms.

5. 5

   Remove the cubes from the smoker and place them into a disposable aluminum foil pan.

6. 6

   Add the butter slices, brown sugar, honey, and apple juice to the pan, then cover tightly with aluminum foil.

7. 7

   Return the covered pan to the smoker for 1.5 to 2 hours, or until the pork reaches an internal temperature of 205°F and is fork-tender.

8. 8

   Drain the excess liquid, toss the cubes in the BBQ sauce, and smoke uncovered for a final 15-20 minutes to set the glaze.