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jgearig
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Prepare your smoker at a temperature of 250 degrees. I recommend oak, hickory, pecan or a fruit wood.
Cube the pork belly into 1” x 1” cubes.
Seasoning the pork belly cubes liberally on all sides with Honey Hog.
Allow the rub to adhere on all sides for 15 - 30 minutes. You can even do this the day prior and allow them to rest in the fridge.
Place the pork belly fat-side down on the sheet pan.
Place that tray in the smoker.
Depending on what type of smoker you are using you may want to spritz with apple cider vinegar a couple times during the cook if they are drying out.
Cook the pork belly until they feel tender with your Instant Read Thermometer. That is typically around 195 internal which took 3 ½ hours in this cook.
Place the pork belly in the ½ aluminum pan.
Toss with a 2:1 mixture of your favorite BBQ sauce and Texas Pepper Rib Candy.
Return the pan (uncovered) to the smoker and until the pork belly is caramelized to your liking.
Allow to cool for 15 minutes and enjoy!