COOK IT.
01
Trim excess skin and fat off the pork belly, slice into 2-inch cubes, and place into a large bowl. Add olive oil and dry rub liberally and mix with your hands. Place cubes onto a wire rack or directly on the smoker.
02
Smoke uncovered for three hours. Look for a darker red color and modest bark to form.
03
Remove the pork belly cubes from the smoker, place them into a foil pan and add your BBQ sauce, butter, honey, and stir. Next, cover the pan with aluminum foil and return it to the smoker.
04
Cook for an additional 90 minutes or until the internal temperature of the pork belly is roughly 200-205 degrees Fahrenheit.
05
Remove the foil, close the smoker lid, and smoke for 15 minutes to let the sauce thicken.
06
Remove from smoker and serve.