Step 1

Preheat your smoker to 225f according to manufacturers' directions. Wrap a large baking sheet or full chafer pan with tin foil and place it beneath where you'll put the pork belly cubes.

Step 2

Slice your pork belly into 1" slices, and then into 1" cubes. If you find the pork belly to be too squishy, pop it in the freezer for like 30 minutes - until its semi-frozen.

Step 3

Add the brown sugar, pepper, salt, garlic, onion, paprika, and cumin in a medium or large bowl. Give it a good whisk till it's completely combined.

Step 4

Working in batches, add pork cubes to the rub, stir them until they are fully coated - then transfer to a wire rack if you're using, or place on a tray to transport to the smoker.

Step 5

Place your wire rack on the smoker, or place the cubes right on the grill. Close the lid and smoke at 225f for 3 hours, or until the bark is firm and the fat has slightly rendered and dripped into the pan below.

Step 6

Mix the honey, butter and BBQ sauce in a smoker friendly pan - I like to use my half size chafer pan.

Step 7

Use your tongs to pick up the pork belly and place it in your pan. Give the works a good stir till all the meat cubes are coated. Cover the pan in with tinfoil.

Step 8

Increase the heat on your smoker to 250f. Smoke covered for 30 minutes.

Step 9

Uncover the pork belly burnt ends, and smoke for another 30 minutes.

Step 10

Let your pork belly rest for 15 minutes before digging in!