DIRECTIONS
- Get the Kamado up to 250f / 120c. Use a few chunks of smoking wood, let the smoke turn blue while it is coming to temperature.
- Place the diced belly into a bag with the rub, shake well to coat.
- Line a baking tray with foil, add a rack to the tray
- Place the cubes on the rack with space around so smoke can circulate.
- Place pork belly tray into the Kamado, cook for 2 hours.
- Once 2 hours is up, remove the tray from the BBQ, bring into the kitchen.
- Using a disposable BBQ tray, add the cubes, some BBQ sauce, honey and butter, stir to coat.
- Cover the tray with alfoil, back into the Kamado for another 2 hours.
- Within the last 15-30 mins, remove the foil to let the tops colour up a little.
- Serve with more BBQ sauce.
