Wrapped Pork Belly Burnt Ends

Steps

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1. 1
   Once the pork belly has a nice glossy sheen and is sizzling, with an internal temp around 210°F, move it onto a double layer of foil.
   ▶ ≈0:00
2. 2
   Add a few pats of butter on top of the pork belly, then sprinkle some brown sugar over it.
   ▶ ≈0:21
3. 3
   Wrap the foil around the pork belly, making sure to fold the sides and corners upward so the juices don't leak out.
   ▶ ≈0:33
4. 4
   Pour a small amount of water into the foil packet, then return it to the smoker for 10 to 15 minutes.
   ▶ ≈0:46
5. 5
   Remove and unwrap, flip the pork belly over, and trim off excess rendered fat, leaving a little for texture.
   ▶ ≈0:58
6. 6
   Cut the pork belly into bite-sized burnt ends and place them on a wire rack.
   ▶ ≈1:19
7. 7
   Generously coat the burnt ends with BBQ sauce, making sure to get even coverage on all pieces.
   ▶ ≈1:26
8. 8
   Return the sauced burnt ends to the smoker to continue cooking.
   ▶ ≈1:32
9. 9
   Pro tip: using a shaker fitted with a fine-hole lid, dust an extra layer of seasoning on top of the burnt ends for added flavor.
   ▶ ≈1:39