burnt ends

I love Pork Belly Burnt Ends. However, as I was making some bacon, my defective gene kicked in and I wondered how burnt ends would taste made from cured pork belly (bacon). It must be done. The first thing you need is a piece of unsliced bacon. You can just go to supermarket and buy a piece of...

Settle in and pour a beverage. This is a long one. It is a step by step for my PIA Brisket. For those of you who don’t know my terminology, PIA stands for Pain in the Pants. I use it for dishes that are more work than I want to do every day, but that do improve the result. Here is my PIA...

As the title states, curious about holding my brisket and then separating point and flat to make burnt ends. Will be starting the brisket around 1AM Sat Morning to ensure it is ready in time for dinner Saturday. As you all know, the time can fluctuate immensely and the last brisket I did like...

Made some burnt ends from a small point, and smoked 2lbs. of cubed pork belly. EXCELLENT!

Hey everyone! I’m brand new to smoking...just got a Pit Boss Copperhead 5 for my 1st smoker (wanted something easy to use since I don’t know what I’m doing). I’ve smoked a couple of pork butts so far (pretty awesome) and tried some ribs (they weren’t the best). I have a lot to learn from you...

Hi there, guys! This is my take on the absolutely mouthwatering recipe by Jess Pryles, the one and only! What you will need: - 3-4 lb pork belly, skin off, cut into 3-4cm (1 ½") cubes. - Your favourite BBQ rub - I used a rub with a bit of cherry sweetness in it, e.g. Three Little Pigs Touch...

Found a great 14lb Angus packer at Restaurant Supply. Smoker: Lang36 Fuel: Pear and Apple splits Rub: Salt, Pepper, Garlic Powder, Onion Powder and Spicy Oregano Temp: 285 Timing: Total cook time- 6 1/2 hours. 4hours of smoke, wrapped in a pan with beef broth & rub mixture. Back on additional...

Hey Everyone, I am planning grilling up some Poor Man's Burnt Ends on Sunday for the Super Bowl. I have a four burner gas grill. I have a quick question in regards to a water pan. I am going to be spritzing the meat every so often with ACV, but do you think it is necessary to put a water pan...

Merry X-Mas Eve Y'all! Got invited to a friend's family shindig tonight so I figured I'd supply some PBBEs. Who doesn't love PBBEs?! Anyways, here are some pics and basic steps I did but this is mostly a visual trip today. Cook Details: Date: 12/23/19 Meat: Pork Belly Rub: Pitfaced On Point...

Well this was my first attempt at PBBEs and I now see why everyone goes crazy over these things. PBBEs will most certainly make the party circuit along with pork shots, moinks and ABTs. ...and away we go. Started out with about 3 pounds of pork belly(cut from the 9 pounder I bought). Cut it...

I was off work the week before Memorial Day. I haven’t smoked a lot lately due to the lousy PA weather we seem to have anymore...so the smoking bug built up inside of me. Well, the weather was fine and I scratched that itch! I ended up smoking a few things, so let’s cut to the chase. Chuck...

Mother’s Day and my wife’s birthday always fall on the same week/weekend. Lucky for me, her favorite meal is smoked brisket so that’s what she gets every year. I have always smoked the brisket whole in the past, but I’ve always wanted to try burnt ends so I figured I’d give it a shot this time...

I started with 5 lbs of pork belly and cubed them up about 1"x1". I sprinkled them with a little rub that I threw together really quick. Some sugar, some Lawry's Seasoned Salt, a little paprika, some cumin, and a good amount of pepper. It really wasn't my favorite rub. But oh well. Into the MES...

Hi, all. Today seemed like a good day to make pork belly burnt ends for the second time ever. They were even better this time than the first time. I used a 4.5 lb pork belly from Sam's Club, Jeff's Original Rub, my own favorite homemade BBQ sauce, and some honey. So good! I heated the...

Found a cute little 9 lbs Packer that I'm smoking for company tomorrow. I'm also throwing on a chuck roast to cube up for burnt ends. The plan is 225° with mesquite until tender. I'll wrap with butcher paper sometime between 165°-175°. Company asked what time supper was and I told them, "When...

Smoking a brisket in the early morning. I also found a Chuck Roast for $1.99/lb and thought about doing burnt ends with it. From everything I've read around here, y'all smoke 'em like brisket and cube them up at the end. Has anybody ever pre-cubed the chuck like you do with pork belly burnt...

About a month or so ago I was at Sam's strolling through the meat department contemplating what I was going to smoke next. I wanted to do something I hadn't done before but also didn't really have any ideas.... that's when I stumbled across their pork belly. Now there was only two separate...

Been seeing PBBE's on here and decided to make some for a men's Christmas party. Started with a 5 lbs Pork Belly (skin off) that I found for $1.88/lb. I cubed them a little smaller than most I've seen because I wanted them to go farther at the party. About 1"x1". Seasoned with a little BBQ...

So far I've only smoked 5 racks of pork spare ribs over a couple of smokes. But I'm jumping to brisket this Saturday per the request of my dad for our Father's Day celebration. I picked up a 15 lb packer at Sams, and have come up with a game-plan based on various threads and articles on here...

I’m not brave enough to try brisket yet, but I love burnt ends! Gave this recipe a try today with a 3 lb chuck roast. Dry rub and Worcestershire overnight, in the smoker @ 245-265 and I hit 190 right at 7 hours. Cubed him up and back in with more spice, sauce, and a little brown sugar, stirring...