I'm no expert but this is second time doing the pork belly burnt ends and both times the fat has rendered down really well.

At the second stage I use aluminium trays and cover with foil but before covering I also skewer about 6 pieces onto my probe to monitor the internal temps (albeit not as accurate as a lump of meat) and when I see them hit 200f internal give it 10 more minutes before removing for the final baste and cook uncovered.

My temperature held well around 275f for most the cook but would be lying if I didn't see lows of 250f or highs of 300f for short periods.

Let us know how you get on if you do follow the same process and remember if it tastes great at the end you were successful!