These are one of my favorite things to make due to their wow factor in presentation and taste. To prep the belly is cut up into 1.5 inch cubes and seasoned on all sides with our favorite chipotle rub and a whatever butt rub we happen to have at the time. These seasoned cubes are then placed on a rack and smoked for 2 hours. The next step involves placing all the cubes into a foil pan with a stick of sliced up unsalted butter and approximately 1/4 cup of brown sugar and/or honey. The pan is then covered with foil and smoked for 2 more hours. Once the time is up the foil covering is removed & half a bottle of the BBQ sauce of the day is poured into the pan (some of the liquid in the pan can be removed prior to adding the BBQ sauce, depending on how thin you want the end result and how much liquid is present). Finally, they are put back on the smoker for another 15 minutes or so, uncovered, to warm the BBQ sauce and get a slight caramelization going. The end result is best described as meat candy!
Temp - 300°
Cooked by time but pieces checked to ensure they made it over 145°
