Why it works
Pork belly's high fat content renders beautifully during low-and-slow smoking, creating tender, moist results. Cutting into cubes increases surface area for smoke penetration and caramelization. The initial 3-hour smoke develops a smoke ring and renders the fat, while the glaze application and second smoke create a lacquered exterior without drying the meat.
This cook is built for intermediate pitmasters running a smoker setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.
- Remove the skin from the pork belly slab using a sharp knife. Cut the belly into 1.5-inch cubes. Pat dry with paper towels.
- In a small bowl, combine kosher salt, black pepper, smoked paprika, brown sugar, and garlic powder. Coat all pork belly cubes evenly with the dry rub, working it into all surfaces.
- Preheat smoker to 275°F. Add soaked or unsoaked wood chips or chunks to the firebox. Allow the temperature to stabilize before adding meat.
- Place pork belly cubes on the smoker grates in a single layer, fat-side up. Smoke for 3 hours without moving or opening the smoker frequently. The internal temperature should reach 190-200°F and the exterior should develop color.
- While the pork smokes, combine maple syrup, bourbon, butter, apple cider vinegar, Dijon mustard, and black pepper in a saucepan over medium heat. Stir until butter melts and ingredients combine. Simmer for 3-4 minutes until slightly thickened. Remove from heat.
- Remove pork belly from smoker and transfer to an aluminum foil pan. Pour maple-bourbon glaze over the cubes and toss until evenly coated.
- Return the foil pan to the smoker for 30 minutes. This allows the glaze to caramelize and absorb additional smoke. The surface should appear sticky and lacquered.
- Remove from smoker and let rest for 5 minutes. Toss once more to redistribute any glaze settling at the bottom of the pan. Transfer to a serving platter and serve hot with toothpicks or on small plates.
