Directions

• Set up your smoker for indirect 275 degrees F and preheat.
• Lay the pork belly flat on a cutting board and carefully make a lengthwise cut along its side, stopping about half an inch from the edge. Open the pork belly like a book, keeping one side intact.
• In a small bowl, combine the 1 cup of sugar with cinnamon. Start with 2 tablespoons and adjust for taste.
• Season both sides of the pork belly with the cinnamon mixture. Add a little Killer Honey Bee Rub and Salt Lick Rub to add just a little heat and savory notes to your pork belly.
• Starting at one end, roll your pork belly and wrap tightly into a log in saran wrap to keep its form. Throw it in the freezer to allow it to set. During this time, you may start to notice the meat developing a reddish color.
• Pull the pork belly out of the freezer after about 30 minutes. Push long toothpicks or bamboo sticks evenly across the log, making note that they will represent the height of each roll, which will render down by 1/3 to 1/2 over the cook.
• With a sharp knife, cut evenly in-between your toothpicks to create your rolls and remove the saran wrap. Sprinkle both ends with your cinnamon sugar and honey bee rub mixture. Place them into a lightly greased pan or pans, ideally packed tightly. This will help them to keep form as they render down.
• Throw some hickory or pecan chips on your fire. Place the pan(s) in the smoker and cook uncovered for one hour, then rotate their positions in the smoker. This helps ensure even cooking and prevents any hot spots in the smoker from affecting the meat.
• After another hour of smoking, check the color of the pork belly. It should continue to develop a rich, reddish-brown hue. Additionally, keep an eye on the fat render, making sure it’s slowly melting and basting the meat as it cooks.
• Now pull the pan(s). Spread a pat of butter over the surface of the pork belly. Sprinkle abrown sugar evenly over the buttered surface. You can also brush on your preferred sauce, such as barbecue sauce or a glaze, to enhance the flavor and add a caramelized finish.
• Wrap the pork belly tightly in aluminum foil, ensuring that all sides are sealed. This helps trap the heat and moisture, allowing the pork belly to cook and tenderize further.
• Return the foiled pork belly to the smoker and continue cooking until an internal temperature of around 210 degrees Fahrenheit for approximately 1.5 hours. The low and slow cooking method will help render the fat and break down the connective tissues, resulting in a tender and succulent pork belly.
• Pull the pork belly rolls from the pan and place on a cooling rack. Brush with the Kosmos Q Cherry Habanero or your favorite glaze or sauce. Return to the smoker for about 10 minutes, just enough time for the glaze to set. Top with a little more cinnamon sugar.
• Pull the rolls, let them cool and enjoy! They will be near fall-apart tender.