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Smoker


Note this is for alot, so scale based on the amount you are making
8lb Pork Belly skin removed
½ cup Killer Hogs The BBQ Rub or your favorite rub
1 ½ sticks Butter sliced
½ cup Brown Sugar
¼ cup Honey

Pork Belly Burnt End Glaze
1 cup Killer Hogs The BBQ Sauce
¼ cup Apple Juice
¼ cup Apple Jelly
1 Tablespoon Frank’s Hot Sauce

Prepare smoker for indirect cooking at 250-275⁰. Cherry/Apple/Pecan is a good flavor to use.
Cube belly into 1 ½” x 1 ½” pieces.
Season all sides of the pork belly cubes with The BBQ Rub.
Arrange cubes onto a full size cooling rack and place on smoking grate.
Smoke pork belly for 2 – 2 ½ hours.
Place Pork Belly Burnt Ends into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.
Cover pan with aluminum foil and return to smoker for 1 ½ hours or until the pieces are tender.
Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker uncovered to set the glaze for 5-10 minutes and serve.

Unrated