I tried it and I made the chunks a little bigger than 1.5"x1.5"I would say to trim any hard fat off the belly, it doesnt render well and becomes kinda rubbery

Burnt ends don’t last long around my house. Cube, season, bring to temp slowly (over an hour or so) season again, drop in a pan with sauce of your choice, (bbq and a bit of honey or maple syrup), back on the smoker to carmelize and finish.

I think I like them better unsauced, but the sauce can really impact flavor. I used whatever we had last time and didn't like them as much as before.
This sauce was good though... I smoke them in strips then cube before saucing. Get a combo of bark and soft meat. I also like seasoning, smoking, and slicing like brisket.

I'm going to do Schuey's or Chud's Pork Belly recipe this week.  Just picked up 6 LBS of Pork Belly at Sams today myself.  Gonna smoke it with hickory and applewood chunks on a simple charcoal weber.

https://www.youtube.com/watch?v=cBLaQsimPg4

https://www.youtube.com/watch?v=qGBGcSkTpsw

I also got a 4.5LB chuck roast I'm going to tie around and do like a Texas style brisket tomorrow.  It's only 4.5LB so I think it's safe to start in the morning rather than overnight.  I really wanted a Brisket but a) 15+ LB is a lot of meat to cook randomly for no occasion and mostly b) Sams only had one whole brisket and it looked terrible.  They did have a bunch of brisket flats, but I'd rather buy pork belly than just brisket flat... so I did.

Chud's is the reason I do strips when I do them.

That Chuck I mentioned earlier came out great.

It was a behemoth, 4.5LBS.  I put a wrap of butcher twine on it to hold the whole thing together cooked it Chud-Brisket style. Rubbed with pepper/Salt/Garlic.  Smoked on the weber kettle using minion method at 250F with two chunks of pecan and a chunk of hickory.  Spritzed the toasty bits occasionally with 1/2 ACV, 1/2 apple juice.  Took about 6 hours at 250F to hit a stall @ 151F, so I foil-boated it with 1/2 stick of butter tossed in the bottom of the boat.  Bumped it up to 275F to push through the stall and instead of spritzing ACV from here on out, I occasionally mopped some of the rendered fat from the boat onto the open top to really crisp up that bark.  The boat was so full of fat/juice it was overflowing.  It probed tender at 201F after a little over 3 hours so I pulled it and let it rest an hour and we dug in.  

It was DAMN close to being great-brisket-good despite just being chuck roast.  If I ordered brisket somewhere and was served that, I probably wouldn't have noticed it was sliced chuck roast and been happy with it.  At $5.99/LB it's not like it was cheaper than brisket save for the fact it was 1/4-1/3 the size of an actual Brisket - so perfect for a normal family dinner and took half the time to cook.  Next time a big chuck roast is on sale, I'll have to squirrel one away to the freezer.

looks like a success OP!

I like doing a batch of these and Malcom Reed's smoked beans so the smoker is going as guests arrive, that way they get to see it in action a little. They're always a hit.  By that time the pork is already done and staying warm.  Sauce was thickened before they were eaten.

I did a batch that turned our alright following Chud's recipe iirc.  I much prefer just seasoning and cooking them like a brisket.  I've also done crispy skin pork belly which was pretty awesome, too.

I was going to make pork belly burnt ends, but decided to cure bacon instead.