So, I'm looking for a bit of a sanity check here. I'm planning on making pork belly burnt ends on Sunday, but I'll have the smoker filled with ribs on Sunday too. My thinking right now is to dice and smoke the pork belly on Thursday and vacuum seal it to be re-heated in a sous vide and then cooked with sauce on Sunday in the oven.
I'm wondering if anyone has any experience doing things like that previously and if anyone has any thoughts/tips/etc on the details of how to pull that off well (every time I make burnt ends it feels like it comes out good but not amazing, either too fatty or too cooked or something).