Smoked wagyu beef belly burnt ends, glazed and plain

Trim a little fat from the beef belly and season with salt and pepper only.

Cook on an offset smoker at 250, fat side down so the fat layer protects the meat from the heat plate, over pecan wood.

After a little over two hours check them, judging by temperature, tenderness and fat render rather than time.

Put most of the pieces in pans and roll them in barbecue sauce, leaving some plain for comparison; keep them in the tray so burnt sauce does not dirty the smoker.

Finish in the smoker until the sauce glazes on and the pieces probe perfectly tender.