Sort ingredients
fatnhappychef
QR Code
Listen
Pdf
Prepare your smoker at a temperature of 275 degrees. I recommend medium smoke wood for this cook such as hickory or pecan.
Cube the pork belly into 1” x 1” cubes.
Thoroughly coat all sides of the pork belly cubes with your choice of Honey Hog, or The Gospel. Allow the rub to adhere on all sides for at least 15 minutes.
Place the pork belly in the smoker fat-side up. This cook will take 3 hours. Spritz the pork belly with apple juice every 45 minutes or whenever it starts to look dry. Pull the belly when the meat reaches an internal temperature of 190°F - 195°F.
Place the cubes in the ½ aluminum pan. Season and toss the cubes with more Meat Church rub. Cover the cubes with Meat Mitch NAKED BBQ sauce. Drizzle Burleson’s honey across the top. Optionally, add the Apple Cherry Hab rib candy to taste. Toss the cubes thoroughly to ensure they are completely covered.
Return the pan (uncovered) to the smoker and cook for another hour or until all liquid has reduced and caramelized. Allow to cool for 15 minutes and enjoy!