Pork Belly Burnt Ends

[Eo0014]

I've got 5 pounds of thick sliced pork belly.  Thinking about making Burnt Ends as a Christmas appetizer.  I was thinking 2-3 hours smoke than maybe quickly frying the slices in a pan in some BBQ sauce and then cubing them up.  2-3 hours smoke?  How much overall time in either smoker or oven?

Any suggestions?  It's gonna be dang cold out (25 degrees) and I don't want to freeze while screwing up pork belly (although it would be an interesting obituary)!

[rnmac]

This is a recipe I used from how to bbq right. It was real good.

Ingredients:
8 lb. Pork Belly skin removed
½ cup Killer Hogs The BBQ Rub
1 ½ sticks Butter sliced
½ cup Brown Sugar
¼ cup Honey

Pork Belly Burnt End Glaze:
1 cup Killer Hogs The BBQ Sauce
¼ cup Apple Juice
¼ cup Apple Jelly
1 Tablespoon Frank's Hot Sauce

Instructions:
1.   Prepare charcoal smoker for indirect cooking at 250-275⁰. Add 2 chunks of Cherry Wood for smoke.
2.   Remove pork belly from packaging and cube into 1 ½" x 1 ½" pieces.
3.   Season all sides of the pork belly cubes with The BBQ Rub.
4.   Arrange cubes onto a full size cooling rack and place on smoking grate.
5.   Smoke pork belly for 2 – 2 ½ hours.
6.   Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.
7.   Cover pan with aluminum foil and return to smoker for 1 ½ hours or until the pieces are tender.
8.   Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes and serve.

[Habanero Smoker]

Sounds like a good idea for an appetizer.

The recipe looks really good, also.

PS
If you wanted to do this a couple of days ahead of time; you could do steps 1 - 5. After taking them out of the smoker, allow them to cool down. When doing it this way, make sure the bark is set. That means, if you rub your finger across the pieces, the rub doesn't smear. If it does, let it cook longer. Place them in a sealable bag, and refrigerate. On Christmas Day, preheat the smoker and proceed with step 6 - 8. This may save a lot of prep time on Christmas.