If anyone is interested, this at one point was a whole pork belly that I cubed up, smoked with rub and then tossed in butter, honey, brown sugar and bbq sauce. I put them back on the smoker to let the sauce set a bit and then unsuccessfully tried to stop popping them like they were skittles.
8lb Pork Belly skin removed
½ cup Killer Hogs The BBQ 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 charcoal smoker for indirect cooking at 250-275⁰. Add 2 chunks of Cherry Wood for smoke.
Remove pork belly from packaging and cube 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 each Pork Belly Burnt End 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 to set the glaze for 5-10 minutes and serve.