Preheat your smoker to 135˚C.

Remove the skin from the pork belly and slice into cubes.

Season generously with the Grill Society Tangy Mustard BBQ Rub.

Place in the smoker and cook for 1-2 hours or until the pork has some nice smoke colour.

Once happy with the colour, remove from the smoker and place into a bowl.

Add in hot honey, maple syrup, dijon mustard and more Grill Society Tangy Mustard BBQ Rub and combine well with the pork.

Pour the sauced pork belly onto a tray and cover with foil.

Place back into the smoker for 1-2 hours or until the pork is tender and the fat is fully rendered.

Remove from the smoker, remove the foil, spoon whatever sauce is left in the bottom of the tray back onto the pork and place back into the smoker for 10-20 minutes to caramelise.

Remove from the smoker.

Rest for 5 minutes.

Dig in!

Enjoy.