Preparation
- Start with a whole pork belly and cut it into 1.5 by 1.5 inch cubes
- Apply the dry rub evenly on all the chunks
- Let it sit for about 30 minutes
Dry Rub (enough for 5 lbs meat)
- 1/4 Cup of brown sugar
- 2 Tablespoons of kosher salt
- 1 Tablespoon of black pepper
- 1 Tablespoon of paprika
- 1 Teaspoon chili powder
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon onion powder
- 1/4 Teaspoon cayenne pepper
Sauce
- 1 cup of your favorite BBQ sauce
Smoking
- Set the smoker to 250 F
- Load the rubbed pork belly chunks into the smoker and smoke until they reach an internal temperature of 150 F
- Remove the chunks from the smoker and place them in a foil container
- Sprinkle a coating of additional brown sugar over the pork belly chunks
- Add a 1/2 stick of butter cut up into slices on top of the chunks
- Cover the foil pan with aluminum foil and put it back into the smoker until the internal temperature reaches 207 F
- Remove the aluminum foil covering and dump the excess liquid – keep for other uses
- Brush the BBQ sauce over the pork belly chunks
- Continue smoking at 275 F for 15 minutes until the BBQ sauce has formed a glaze
- Remove and serve
