Directions

1. Preheat smoker to 250 degrees on the Cook setting.
2. Cut the pork belly into 2” cubes.
3. Slather the pork with Brew City mustard and toss to coat all the pieces.
4. Season the pork belly on all sides generously, with Notorious P.I.G. rub.
5. Rest at room temperature for 20 minutes to help the seasoning adhere.
6. Place the pork belly on a rack and then onto the smoker.
7. Cook for 1 hour.
8. Fill a sawdust pan ½ full, with your choice of sawdust and dampen with water.
9. Place the sawdust pan directly on the heating element. Set dampers to 2/3 closed.
10. Smoke for 2 hours.
11. Carefully remove the sawdust pan.
12. Place the pork belly into a foil pan.
13. Add the butter and pour in the Cherry Bomb BBQ sauce.
14. Cover with foil and return to the smoker.
15. Cook for 3-4 hours until the pork belly is probe tender.
16. Rest for 30 minutes.
17. Gently stir to cover all the burnt ends in sauce and serve.
18. Enjoy!