Pork Belly Burnt Ends

Prepare your smoker at a temperature of 275 degrees. I recommend oak, pecan or a fruit wood. Trim the Pork Belly. Cube the pork belly into 1” x 1” cubes. Season the pork belly cubes liberally on all sides on Reynolds Wrap heavy Duty Foil. 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 a thermometer, typically around 195 internal which took 3 hours in this cook. Place the pork belly on Reynolds Wrap heavy Duty Foil covered pan. Toss with honey butter and brown sugar. Return the pan (uncovered) to the smoker and until the pork belly is caramelized to your liking. Allow to cool and enjoy!