Saturday was "Moving Day" at The Masters. It was also a day for some Pork Belly Burnt Ends and Black Chubby was more than happy to oblige.
Started off with 3 lbs of Pork Belly no skin. Cut into cubes:
Covered in rub:
Got Black Chubby ready, using cherry for the smoke:
After 2 hours, pulled them off, added a stick of butter, some honey and brown sugar, covered in foil and back on for 90 minutes:
After 90 minutes, pulled them off and covered in a BBQ glaze with BBQ sauce, Apple Juice, Apple Jelly and a touch of Franks Hot Sauce:
Back on for 15 minutes, pulled them off the smoker, time to enjoy:
Pops brought over a 12 pack, and some kings Hawaiian bread, it worked great for little sammiches. They were delicious.