Pork Belly Burnt Ends on Sticks

Directions

1. Skewer the pork belly and cut it into smaller pieces to create burnt ends.
2. Use mustard as a binder and coat the pork belly with the Magic dust seasoning.
3. Smoke the pork belly at 250°F (121°C) for 3 and a half hours, spritzing it with a mixture of
4. Rum & Cola, every 30 minutes.
5. After the initial smoking, add a sweet glaze to the pork belly and return it to the smoker for 1 more hour.
6. The result will be mouth-watering burnt ends on a stick that are incredibly tender and delicious.