Pork Belly Burnt Ends on the Charmate Colt Smoker

Ingredients:

• 1.5kg Pork Belly (cut in to evenly sized 3cm cubes)

• Rum & Que Rib Rocker

• 1/3 cup of pineapple juice

• ¼ cup honey

• 250g unsalted butter, cubed

• 3 Tbsp brown sugar

• ¼ cup Rum & Que Meat Juice

• Charmate Black Wattle Briquettes

• 2-3 Cherry Wood Chunks

Directions:

STEP 1:

Fill the Charmate Colt Charcoal basked with briquettes, and light using your preferred method. Attach the cooking chambers, place in the water bowl (add water if desired), close lid, and adjust vents to reach pit temperature of 135°C (275°F).

STEP 2:

Liberally coat the pork belly with Rum & Que Rib Rocker Meat Rub.

STEP 3:

When the Colt is up to temperature, add 2-3 cherry wood chunks to the lit charcoal, place the pork onto the top cooking rack (make sure the pieces aren’t touching so bark will form on all sides of the cube).

STEP 4:

Smoke for 1.5 hours. Check the pork belly – you are looking for a nice reddish mahogany colour and a good solid bark. If that hasn’t developed, keep smoking and check again at the 2-hour point.

STEP 5:

When the Pork Belly is ready, transfer it to a foil tray.

STEP 6:

Add the glaze ingredients. Cover the tray with foil and place back in the smoker for 1 hour. Check the pork belly with a toothpick or probe; they should be buttery, soft and squishy – if not replace foil and cook for another 30 mins.

STEP 7:

Remove the foil and remove 80% of the fat from the sauce. Pour the separated sauce back into the burnt ends and toss thoroughly to ensure they are covered in glaze.