Good Evening Ladies and Gentlemen!
I’ve tried several different recipes for pork belly burnt ends, but none of them ever quite turned out to be what I thought they should be, so finally I struck out on my own, and have been doing it this way ever since.
Here’s what I do, and the results…
I got a whole fresh pork belly from a local butcher shop that always has some on hand, and divided it in half. (The other half went into pop’s brine to become my first attempt at making my own bacon.
)
Drizzle with Mike’s Hot Honey and and smear it around with a spatula then score the fat, so that your knife drags some of the honey into the cut.
This is the rub recipe I use.
Rub both sides with a generous amount of this rub.(or your own personal favorite.)
On the smoker @225* running competition blend pellets and a smoke tube with 50/50 mix of pellets and cherry wood chips.
2 hours in, about 125* to 130* IT.
2.5 hours and we’re seeing an IT of 138* on the thicker end and 140* on the thinner, time to pull it off.
If you have time, it’s good to refrigerate it once you pull it off, it makes it easier to slice.
I didn’t so I sliced it hot, and then cut the slices in half.
Set up the Weber kettle for super high heat.
Out we go.
1.5 mins on first side, and 1 minute on second! This was a super hot fire!
I then pulled it off and put it in a bowl.
Dump in your favorite BBQ sauce, and mix it until all pieces are covered thoroughly.
While I was doing this I had the lid on the kettle and the vents almost shut, to slow down the fire.
After the saucing, they go back on for about 30 seconds a side.
And we’re done!
The results…
And the plate shot…
Knife sliced the rest, and vacuum sealed for the freezer.
Pull up a chair and dig in my friends!! There’s plenty more where this came from!
As always, thanks for looking!
God bless…
-Mike
I’ve tried several different recipes for pork belly burnt ends, but none of them ever quite turned out to be what I thought they should be, so finally I struck out on my own, and have been doing it this way ever since.
Here’s what I do, and the results…
I got a whole fresh pork belly from a local butcher shop that always has some on hand, and divided it in half. (The other half went into pop’s brine to become my first attempt at making my own bacon.
)Drizzle with Mike’s Hot Honey and and smear it around with a spatula then score the fat, so that your knife drags some of the honey into the cut.
This is the rub recipe I use.
Rub both sides with a generous amount of this rub.(or your own personal favorite.)
On the smoker @225* running competition blend pellets and a smoke tube with 50/50 mix of pellets and cherry wood chips.
2 hours in, about 125* to 130* IT.
2.5 hours and we’re seeing an IT of 138* on the thicker end and 140* on the thinner, time to pull it off.
If you have time, it’s good to refrigerate it once you pull it off, it makes it easier to slice.
I didn’t so I sliced it hot, and then cut the slices in half.
Set up the Weber kettle for super high heat.
Out we go.
1.5 mins on first side, and 1 minute on second! This was a super hot fire!
I then pulled it off and put it in a bowl.
Dump in your favorite BBQ sauce, and mix it until all pieces are covered thoroughly.
While I was doing this I had the lid on the kettle and the vents almost shut, to slow down the fire.
After the saucing, they go back on for about 30 seconds a side.
And we’re done!
The results…
And the plate shot…
Knife sliced the rest, and vacuum sealed for the freezer.
Pull up a chair and dig in my friends!! There’s plenty more where this came from!
As always, thanks for looking!
God bless…
-Mike
