Pork Belly Burnt Ends (first timer)

I’ve smoked a lot of pork in my day (ribs, shoulder, chops; etc.) but never attempted pork belly until today.

This photo is 2 hours into the cook.

This was a skinless belly from Kroger. Cubed. Yellow mustard binder (which probably didn’t matter).

Seasoned very lightly with black pepper and salt then applied Malcom Reed’s “The BBQ Rub” liberally.

Placed on an oiled wire rack.

Going low at ~220F.

Will probably transferred them to an aluminum pan around the 3 hour mark to braise in some bbq sauce and butter. And might consider adding a little brown sugar in the last half hour.