Pork Belly Burnt Ends
| prepPrepare smoker to 250°F / 120°C | ||||||
| 1/2 skinless pork belly, cubed 1" × 1" | Season pork belly cubes liberally | Rest seasoning 15–30 min | Smoke fat-side down 250°F / 120°C, 3.5 hr until 195°F internal | Transfer to aluminum pan, toss with sauce & jelly | Smoke uncovered 250°F / 120°C, 45 min until caramelized | Cool 15 min, serve |
| Meat Church Honey Hog | ||||||
| 1 sheet pan | ||||||
| 2 parts favorite sweet BBQ sauce | ||||||
| 1 part Peachy Peach Texas Pepper Jelly Rib Candy | ||||||
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