# Smoked Pork Belly Burnt Ends with Bourbon-Brown Sugar Glaze
*The "Meat Candy" of the BBQ world: pillowy, salt-crusted, and caramelized perfection.*

## Headnote
The first time I pulled a tray of these out of the smoker, they were gone before I could even set the tongs down. Pork belly burnt ends are often called "meat candy," and for good reason—they possess that rare trifecta of rendered fat, crispy bark, and a sticky-sweet glaze that shatters slightly when you bite into it. Unlike traditional brisket burnt ends, which come from the lean-to-fat transition of the point, these use the entire belly to ensure every single bite is decadent.

The secret to success here is the "braise phase." You can’t just smoke these like a steak; you need that middle step in a covered foil pan to break down the tough connective tissue. If you skip it, you’ll have chewy cubes of fat. Do it right, and the pork will quite literally melt on your tongue. Look for a pork belly with clear, defined layers of muscle and fat—avoid pieces that are over 70% fat, or you'll lose too much volume during the cook.

**Prep time:** 20 min  
**Cook time:** 5 hours  
**Total time:** 5 hours 20 min  
**Yield:** 6–8 servings  
**Difficulty:** Medium

## Ingredients
**For the Pork:**
* 5 lb skinless pork belly, cold
* 1/4 cup yellow mustard (as a binder)
* 1/2 cup sweet and smoky BBQ dry rub
* 1/2 cup unsalted butter, cut into 1/2-inch cubes
* 1/4 cup honey

**For the Bourbon Glaze:**
* 1 ½ cups your favorite tomato-based BBQ sauce
* 1/4 cup bourbon
* 1/2 cup dark brown sugar, packed
* 1 tbsp apple cider vinegar

## Method
1. Cut the cold pork belly into uniform 1.5-inch cubes using a sharp chef's knife.
2. Place the cubes in a large bowl and toss with the yellow mustard until every surface is lightly coated and tacky.
3. Sprinkle the dry rub over the pork and toss by hand until the cubes are deep red and no "bald" spots remain.
4. Preheat your smoker to 225°F (107°C) using cherry or apple wood for a mellow, sweet smoke profile.
5. Arrange the pork cubes on a wire cooling rack set over a baking sheet, ensuring at least half an inch of space between each piece for airflow.
6. Place the rack directly on the smoker grates and smoke until the internal temperature of the pork reaches 165°F (74°C) and the bark is dark mahogany, about 3 hours.
7. Transfer the smoked cubes into a disposable aluminum foil pan.
8. Distribute the butter cubes and honey evenly over the pork.
9. Cover the pan tightly with heavy-duty aluminum foil to trap the steam.
10. Return the pan to the smoker and cook for another 90 minutes, or until the pork probes "like butter" with a toothpick (approximately 200°F–205°F).
11. Whisk the BBQ sauce, bourbon, brown sugar, and apple cider vinegar together in a small bowl while the pork braises.
12. Remove the foil from the pan and carefully drain off about 3/4 of the rendered liquid and melted butter.
13. Pour the bourbon glaze over the pork and toss gently with a spoon to coat every cube.
14. Return the uncovered pan to the smoker for a final 30 minutes, or until the glaze has thickened into a sticky, bubbling lacquer that doesn't run.

## Variations
**Texas Heat Style**: Add 2 tablespoons of canned chipotle peppers in adobo (finely minced) to the glaze for a smoky, lingering spice that cuts through the fat.
**The "Zero Sugar" Carnivore**: Rub the pork with only salt, pepper, and garlic powder; omit the honey and sauce, and braise with beef tallow instead of butter for a savory, crispy-fat focused bite.
**Hot Honey Finish**: Replace the bourbon glaze with 3/4 cup of spicy hot honey and a splash of lime juice for a bright, floral, and tingly finish.

## Storage & Reheating
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. To reheat, avoid the microwave, which turns the fat rubbery; instead, place the cubes in a small oven-safe dish at 300°F (150°C) with a splash of water or apple juice, covered with foil, until they sizzle.

## Pairing Suggestion
Serve these alongside a pile of pickled jalapeños to provide a sharp, acidic contrast to the rich, fatty pork.