Ingredients
- 1 Pork Belly
- 2 Tbsp Paprika
- 1 Tbsp Salt
- 2 tsp Ground Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Dry Mustard
- ½ tsp Thyme
- ½ cup Butter, cubed
- 1 cup Brown Sugar
- ½ cup BBQ sauce
- 2 Tbsp Hot sauce
- 1 Tbsp Worcestershire sauce
- Bradley Flavour Bisquettes – wood bisquettes of choice
Directions
- Set the Smoker to 250°F, using Bradley Flavour Bisquettes of choice.
- Using a long sharp knife, remove the rind by slicing it away from the rest of the pork belly.
- Mix paprika, salt, black pepper, garlic powder, dry mustard, and thyme to make the seasoning. Rub the seasoning all over all sides of the pork belly.
- Place pork belly on a smoker rack and put it in the smoker. Smoke until the pork belly reaches an internal temperature of 175°F (79°C). This will take a few hours.
- Remove the pork belly from the smoker and let cool s lightly so you can handle it.
- Slice the pork belly into 1 inch square chunks.
- Spread the cubed pork belly evenly in a disposable aluminium tray with high sides.
- Place the cubes of butter on top of the pork. Sprinkle with brown sugar and drizzle BBQ sauce, hot sauce and Worcestershire sauce all over.
- Cover with foil and place back in the smoker.
- Smoke for an additional hour. Remove foil and stir the pork belly cubes in the sauce.
- Continue to smoke until the cubes caramelize and reach an internal temperature of 195-205°F (91-99°C). Stir a couple more times during this final smoke.
- Serve.