Pork Belly Burn Ends with Jack Fire Ginger

Prepare the Jack Fire Ginger: Place ice in a glass.

Add 50 ml of Jack Daniels Fire to the glass with ice.

Top the glass with 150 ml of Ginger Ale and mix well.

Garnish the drink with an orange slice.

Cut the 2 kg of Pork Belly into cubes of approximately 2 cm (about 3/4 inch).

Brush the mustard over the meat cubes and then sprinkle with the dry rub seasoning.

Place the meat in the preheated smoker (Pit) at 275ºF and smoke for a period of 3 hours.

After the first 3 hours, remove the meat and toss it in a pan with Barbecue Sauce, corn syrup, cane molasses, and Ginger Ale, also adding a little of the Jack Daniels Fire.

Seal the pan tightly and return it to the smoker for another 3 hours, this time at 300ºF.

Serve the finished Pork Belly Burn Ends, accompanied by the Jack Fire Ginger, while listening to country music.