Remove the pork belly from the fridge approx 1hr before cooking. Pat down the surface of the belly with a paper towel to remove excess moisture.

Cut the pork belly into 3cm cubes.

Toss the cubed pork belly pieces with dry rub ensuring all surfaces are generously covered. Place on a baking rack and put back in the fridge until ready to cook.

Set up the smoker to 120 degrees internal temperature (250F). Once the temperature is stable, add a block of apple or cherry wood to the charcoal and allow smoke to become a consistent ‘thin’ and ‘blue’ smoke before placing pork belly pieces on the smoker rack.

Place pork belly pieces on the smoker, fat side up and away from direct heat. Smoke for approx 2 hrs.

Once the pork belly pieces look springy and have a nice dark golden brown colour, remove from the smoker and place in an aluminium tray.

Drizzle the BBQ sauce over pieces and add butter. Cover the tray with foil and put it back on the smoker for another 1 ½ hours.

Remove the tray, Increase the smoker to 180C (350F). Place individual pieces of the pork belly back on the smoker for the final 20 mins allowing the pork to brown up.

Remove and serve immediately with your favourite sides.