- 4lbs of pork belly
- Dry Rub
- BBQ sauce
- Apple juice
- Preheat your smoker to 250°F.
- Season each individual cube liberally with your favorite rub making sure that each side is coated. If you are after a good pork rub we have another recipe you can check out.
- Pull your smoker grates off the smoker and place the cubes on the grates leaving space around each piece for smoke and airflow. If the spacing of your smoker rack gratings are too wide apart for the pork belly cubes, you can place them on a cooling rack then onto your smoker grates to keep them in place during the cooking process.
- Put the grates with the meat into your smoker. Smoke the pork belly cubes for three hours, or until a dark mahogany bark has formed on the outside of each piece.
- At this point, the pork belly has started to form a dark, even bark on the surface while the fat has just started to render. They should be pliable, but retain form if gently squeezed. If so, remove the pork cubes from the smoker, and increase your smoker temperature to 300°F.
- Pour the apple juice over the pork belly, then drizzle it with 3 tbsp of honey. Lightly toss it all together then fold the foil tightly into a packet around the meat, leaving no space for air and steam, and return the foil packets to the smoker.
- After 45 minutes to an hour at 300°F and wrapped in foil, the cubes will be very tender. Pull the foil packets off the smoker and open them up to check the meat. The pork belly cubes should almost fall apart when slight pressure is applied, and their internal temperature could range between 205°F – 210°F.
- At this point, you want to add ½ cup of your favorite BBQ sauce distributed evenly between the packets. Drizzle the rest of the honey – 3 tbsp – over the tops as well. Toss very gently to coat the meat, while being cautious not to tear the cubes up.
- With the meat evenly coated in sauce and honey, place the open foil packets back on the smoker. Cook for another 30 minutes or until the sauce becomes tacky to your liking. Remove from the smoker and serve while warm.