Smoked Pork Belly Burnt Ends

[MikeUSMC]

I've been on a huge pork belly kick lately, and I've been making these pork belly "burnt ends" a LOT. Yes, I realize that traditional "burnt ends" come from the "point" muscle of a beef brisket, but these are better. Much better! Trust me

Anyway, here we go...
These were from a couple of weekends ago, and I used 2 slabs that totaled about 11lbs combined (I froze the 3rd slab)

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IMPORTANT: Trim the ENTIRE fat cap off the back side!!! I can't stress that enough! We're not making chicharrones here!

Another tip: Throwing the slab in the freezer for 20-30 minutes (to "firm" it up) before prepping this makes life a lot easier when you go to slice it!

Cube them up into 1.25-1.5" (3.2-3.8cm) "blocks" (they'll shrink a little while cooking), and toss them around in your favorite BBQ rub. Place them on a wire rack, but leave a little space in between them so that the smoke can penetrate all sides and get a nice bark/crust built up all around

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Onto the smoker at 275*F (135*C) UNCOVERED for 3 hours. My own personal preference, but I absolutely LOVE cherry wood for pork!

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After 3 hours of open smoke, they should look like this:

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Take them off the smoker (after 3 hours) and toss them into a big foil tray. Add a stick of butter (PER SLAB of pork belly!), a 1/2 cup of brown sugar (per slab), and drizzle 1/2 cup of honey (per slab) in there. (Note: you can just "eyeball" the amount of brown sugar and honey) No need to stir or mix anything here. COVER WITH FOIL, and return to the smoker for another 1.5-2 hours

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After 1.5-2 hours (covered!), drain the buttery liquid from the pan, and GENTLY toss in BBQ sauce. They're gonna want to fall apart, so really be gentle!

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Put back on the smoker, UNCOVERED, for about 15-20 minutes to let the BBQ sauce "set" and get nice and tacky, aaaaaaaand...

BOOM!

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^ My favorite BBQ snacks ever! Hands down
Enjoy!

[Rajun Gardener]

NIce!!! That looks melt in your mouth awesome!!
Thanks Mike.

[MissS]

Beautiful! I can almost taste that.

[encore]

never really tried bbq rubs, what type do you use?---tom

[MikeUSMC]

never really tried bbq rubs, what type do you use?---tom

Lately, for pork, I've been using Jess Pryles' recipe:

-1/4 cup brown sugar
-1/4 cup paprika
-2T salt
-1T chili powder
-1T onion powder
-1T black pepper
-1T mustard powder
-2t cumin
-1/2t cayenne pepper

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In addition to that ^, I've been adding 1t of granulated garlic and 1/2t of Ancho chile powder

[worth1]

What brand of chili powder if you please.?

[MikeUSMC]

What brand of chili powder if you please.?

I usually just use our local grocery store's spices, Worth. I do so much BBQing (making dry rubs) that I go through them too fast for it to be worth it to buy any "fancy" brands

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[encore]

ok thank you---tom

[worth1]

I go through about 12 pounds or more a year and have two pounds in stock at all times.
Picking it up for under 7 dollars a pound at the store.
More expensive on line but here is the brand.
https://www.fiestaspices.com/

[Lonejack]

Oh my, I can't wait to try some of those PB burnt ends. My current smoker is electric and won't consistently heat to 275F in the winter so it might be a while before I can give it a try. I plan to get a new wood smoker but just haven't found the right one yet.

When you make regular burnt ends from a brisket point do you cube it first like you do the pork belly? I usually smoke the whole point until it reaches 165F and then cube it, sauce it with a sweeter style sauce, and then smoke uncovered in a foil pan for another hour or 2.

[MikeUSMC]

Oh my, I can't wait to try some of those PB burnt ends. My current smoker is electric and won't consistently heat to 275F in the winter so it might be a while before I can give it a try. I plan to get a new wood smoker but just haven't found the right one yet.

Honestly, Jack, you probably wouldn't need to keep them on the smoker for the duration of the cook (5.5-6 hours). The initial 3 hours is the only time they're uncovered and exposed to the smoke. You'd just want to get a nice bark/crust started on there, and to infuse a little smoke flavor. The second half of the cook could probably be done in the oven, at a consistent temperature, and you'd probably get the same final result

[MikeUSMC]

When you make regular burnt ends from a brisket point do you cube it first like you do the pork belly? I usually smoke the whole point until it reaches 165F and then cube it, sauce it with a sweeter style sauce, and then smoke uncovered in a foil pan for another hour or 2.

Yeah, that's how I do my brisket burnt ends too. I haven't smoked a point on it's own yet (I've only done whole packer briskets), but I do smoke it first, then separate from the flat, then cube it up to finish them

[Lonejack]

Mike - that makes sense. I did that with my TG turkey...I gave it smoke for the first 3 hours at 225F and then finished it in the oven. I went to a Mexican market the other day to get some tamales and they had some real nice looking pork bellies. Much meatier than the PBs I usually buy at the Asian market.

[MikeUSMC]

[Rajun Gardener]

I'm over here
I checked two stores and only found PB that looked like the hog was on a diet. Too thin for me, I had to settle for a cut piece that had some thickness and this was the only one worth buying.

But I found a rack of beef back ribs to cheer me up. I might even fire up the offset, maybe. Should I make a video too?

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[MikeUSMC]

Should I make a video too?

You know what I'm gonna say

[imp]

Yes, I really like your video's !!

[Rajun Gardener]

We haven't planned a whole meal yet but I'm starting with PB burnt ends using Kosmo's Dirty Bird Hot and Three Little Pigs Touch of Cherry rub.

It's a little over 4lbs and should be more than enough, I think I'll save some before adding sauce to add to beans!

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I trimmed some of the thicker fat and put in the freezer for sausage later.

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[DMF]

Yummy !

[Rajun Gardener]

I finally finished them and these are a treat, This is not a treat you want to binge on but a few bites and it's like Heaven with a heart attack lurking.
After 3 hours of smoke at 250

I used the Cherry rub for the brown sugur, it had enough sugar in it. I lightly coated it with honey and squeeze butter in the blue bottle. I wrapped it and back on the pit for and hour.

After sauces and back on for 15 minutes to set.


Pork candy but to rich to eat more than a few.