Directions

Prep The Pork Belly

1. Cut the pork belly into uniform cubes (1.5–2" across).
2. Pat dry and lightly coat with mustard as a binder.
3. Generously apply your BBQ rub on all sides. Let rest while the smoker comes up to temp (225°F / 107°C).

Smoke phase 1: Low and Slow

1. Preheat your smoker to 225°F using indirect heat and your choice of wood (hickory or cherry complement pork beautifully).
2. Place the pork belly cubes directly on the grates, leaving space between them.
3. Smoke uncovered for 2.5 to 3 hours, spritzing with apple cider vinegar or juice every 45–60 minutes.
4. The bark should form and internal temp should reach around 165°F.

Smoke Phase 2: The Wrap

1. Transfer cubes into a disposable aluminum pan.
2. Sprinkle brown sugar over the top, add butter cubes, and drizzle with honey.
3. Cover the pan tightly with foil and return to the smoker.
4. Continue cooking for 1.5–2 hours, until pork reaches ~200°F and is soft and tender.

Final Glaze

1. Remove foil, gently drain off excess fat.
2. Add BBQ sauce to coat (not drown!) the cubes. Toss gently.
3. Return pan to the smoker, uncovered, for 20–30 minutes to set the glaze and caramelize the edges.
4. Look for tacky, sticky, glistening bites of perfection.

Quick Pickles

While The Pork Smokes:

1. Combine vinegar, water, sugar, salt, and spices in a saucepan. Bring to a boil.
2. Remove from heat and pour over sliced cucumbers and onions in a heat-safe jar or bowl.
3. Let sit at room temp for 30 min, then refrigerate. Chill at least 1 hour before serving.

And Serve!

1. Layer a tray with slices of soft white bread.
2. Pile on the burnt ends.
3. Add pickles on the side.
4. Serve with extra BBQ sauce and maybe some cold beer.