Pork Belly Burnt Ends

Cut the approximately 2 kg pork belly into thick strips, about two fingers thick, and then slice these strips into similarly thick cubes.

Apply a thin coat of mustard over the belly cubes to act as a 'binder'.

Sprinkle half of the prepared dry rub over the coated cubes, ensuring even coverage.

Apply the remaining half of the dry rub to the other sides of the cubes and mix lightly.

Place the seasoned belly cubes on the grate of the smoker, preheated to 250°F (approximately 120-122°C), using applewood chips or chunks.

Smoke the cubes for about 2 to 3 hours, until they are golden brown and have significantly reduced in size due to fat rendering.

Prepare the glaze by mixing the barbecue sauce, corn syrup, molasses, Ginger Ale, and Jack Daniels Fire, adding everything directly over the pork belly in the tray.

Seal the tray tightly with two sheets of aluminum foil.

Return the sealed tray to the smoker, increasing the temperature to 300°F (about 150°C) to finish, or move to an oven at 350°F (about 180°C) directly.

Bake until the internal temperature of the pork belly exceeds 205°F (96°C), ensuring the meat is extremely tender and juicy, allowing for final caramelization.