Step 1

Preheat. Preheat your smoker to 250 degrees F with your favorite hardwood. I like Maple wood for this recipe, but apple and cherry would work great as well.

Step 2

Season. Spray the pork belly on all sides with cooking oil and seasoning liberally with the Hey Grill Hey Sweet Rub.

Step 3

Smoke. Arrange the pork belly squares on a flat cooling rack so there is enough space for airflow between each piece. Place the entire rack on your smoker grates, close the lid, and smoke for about 3-4 hours or until the internal temperature reads 165-175 degrees F.

Step 4

Braise. Transfer the smoked pork belly to a 12-inch cast iron skillet. Drizzle with about 1/2 cup of Hey Grill Hey Maple Bourbon Glaze and top with 4 Tablespoons of butter, cut into pieces.

Step 5

Finish smoking. Cover the cast iron skillet with a lid and return to the smoker. Close the lid and continue smoking at 250 degrees F for an additional 1.5-2 hours, or until the internal temperature of your pork belly burnt ends reads between 195-205 degrees F. The internal temperature is an important indicator, but most importantly you’re looking for tenderness and it can happen anywhere in that 10-degree F range. You want your thermometer to feel like it’s sliding into your pork belly burnt ends super easily. It should feel like it is sliding into softened butter.

Step 6

Rest and serve. Once the pork belly burnt ends are at your desired texture, remove them from the grill and let them rest for 20 minutes or so until the sauce tightens around the outside and they cook slightly. Serve with extra Maple Bourbon Grilling Glaze and plenty of napkins.