Preheat your grill to 350 F. and set it for indirect heat.

Clean your sweet potatoes and dry them. Lightly oil each potatoes skin and add some BBQ dry rub to the outside.

Take each potato and roll it in a piece of butcher paper (do not use foil) tightly.

Place the potatoes wrapped in the paper onto the grill grates, seam side down. Let them smoke for about 45-60 minutes.

Check them around that 45-60 minute mark for tenderness. You can use a thermometer probe, sharp fork or knife to check the potatoes to see if they are soft in the center. If they need more time, unwrap the potatoes and nest them into the paper and continue cooking another 20-30 minutes until they reach tenderness or a temperature between 205 - 212 F.

Remove the sweet potatoes from the grill and let them rest 10 minutes before slicing into them. Add butter and fluff with a fork or if you decide to add marshmallows place them inside the sliced potato and then back onto the grill for another 5-10 minutes to melt the marshmallows.

Once they puff up and or brown, remove from the grill, top with the pork belly and pecans and serve!