Preheat your smoker to 250°F (120°C).
Prepare the pork belly by patting it dry with paper towels. Ensure it is skinless for this recipe.
Cover the Pork belly in Pork Perfection by Fire and Smoke Society ( or any other pork rub you like
Apply the dry rub all over the pork belly, ensuring it is evenly coated. Massage the rub into the meat for better flavor penetration.
Place the pork belly on the smoker rack and let it smoke at 250°F (120°C) for 2 hours. The slow smoking process will infuse the meat with a rich smoky flavor.
After 2 hours, remove the pork belly from the smoker and carefully transfer it to an aluminum pan.
Spray the pork belly with beef tallow to enhance the browning and add moisture.
Sprinkle a few tablespoons of brown sugar over the top of the pork belly.
Drizzle a few tablespoons of hot honey( store bought or made from scratch) over the pork belly for a touch of sweetness.
Cover the aluminum pan tightly with aluminum foil to create a seal.
Place the pan back on the smoker for an additional 1 1/2 hours. This step allows the flavors to meld together and further tenderize the pork belly.
While the pork belly is smoking, prepare the Maple Cayenne BBQ sauce. In a saucepan, combine 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 3 tablespoons maple syrup, 2 tablespoons Worcestershire sauce, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 2 teaspoons cayenne pepper, and 1 teaspoon kosher salt.
Simmer the sauce over medium heat, stirring occasionally, for about 10 minutes. This will allow the flavors to meld together and create a rich, tangy sauce.
After 1 1/2 hours, remove the aluminum pan from the smoker and carefully uncover it.
Pour approximately 1 cup of the Maple Cayenne BBQ sauce over the pork belly in the aluminum pan as well as a few tablespoons of the hot honey. Toss the pork belly gently to ensure it is evenly coated in the sauce.
Place the pan back on the smoker, uncovered, for 25-30 minutes. This step will allow the sauce to caramelize and create a sticky glaze on the pork belly.
Once the smoking time is complete, remove the pork belly from the smoker. The exterior should be caramelized and glossy.
Let the pork belly rest for a few minutes before slicing it into desired portions.
Serve the smoked Maple Cayenne pork belly hot, and optionally, garnish with additional Maple Cayenne BBQ sauce on the side.
