5lb. pork belly from Sam's.
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20170529_124901.jpg)
Slice into about 1 - 1 1/2 inch strips.
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20170529_125246.jpg)
Then cube it up. Gives more surface area to get more bark.
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20170529_125628.jpg)
Add a good amount of rub. I used some Butcher BBQ rub. Remember, trust your Butcher!
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20170529_125843.jpg)
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20170529_130612.jpg)
Into the FEC at 250 for 4 hours.
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20170529_130952.jpg)
Once most of the fat is rendered, into a pan it goes for part two of the cook.
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20170529_165324.jpg)
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20170529_165421.jpg)
I have a feeling this is going to be good.
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20170529_165617.jpg)
Add some brown sugar, honey & butter.
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20170529_165704.jpg)
Then cover the pan with foil and another 1 1/2 hours. Drain and add some bbq sauce and back in uncovered for about 10 - 15 minutes to set the sauce.
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20170529_185252.jpg)
Ridiculously good!
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20170529_190248.jpg)
Thanks for looking.