- Jun 28, 2015
- 483
- 296
Is there a Pork Belly Burnt Ends Anonymous organization, I think I need a meeting
I have my recipe down exactly as I want it, but that is in the MES30, this is my first time doing them in the All-Star with charcoal.
Well apparently I can reproduce them on either smoker, these things are unbelievable.
Here is my step by step
1. Cube Pork Belly, I try to make them a perfect 6 sides cube, about 1 1/2 inchs on all sides
2. I spritz with Pineapple juice, generous dose of my Pork Rub, wait a few, rotate and repeat until I have all 6 sides covered, I want bark everywhere!
3. Get smoker stabilized around 225
Today it was the All-Star running Royal Oak Hardwood Briquettes, with a couple chunks of Pecan, Apple and Cherry tossed in occasionally.
4. In go the cubes right on the grate for 3 hours, at which point they have a nice bark
5. Into foil pan, with 1/2 cup brown sugar, 1/4 cup honey and 1 1/2 sticks of butter cut into thick pats
Today I did a double batch (5 pounds) so it was 2 pans as above
6. Cover the foil pans
7. Back in the smoker for 1 hour 45 minutes, when you pull them back out the IT should be around 200 - 205 on them
8. While they are back in the smoker make the glaze. 1 Cup Sauce (mine is southern style sweet bourbon) 1/4 Cup honey, 1/4 cup pineapple juice, 1/4 cup jelly. I really like Blackberry for this. Simmer until everything is mixed well. Note: this use to be my recipe for single pan, but after today, I think I will do 1/2 of this for single pan, I want more of a glaze than a sauce and as you will see in photos we even splitting between 2 pans there was plenty of sauce.
9. Drain the liquid, there will be a ton of fat rendered during this foiled stage and you want it out of the pan for the glazing.
10. Use the glaze made in step 8, mix around in the pan.
11. Back in the smoker uncovered, if you can bump the temp to 250. I couldn't today because I had other stuff going.
12. After 25 minutes pull them and see where you are. I put mine back in for another 15 minutes today. Your just trying to get them good and sticky at this point
I have my recipe down exactly as I want it, but that is in the MES30, this is my first time doing them in the All-Star with charcoal.
Well apparently I can reproduce them on either smoker, these things are unbelievable.
Here is my step by step
1. Cube Pork Belly, I try to make them a perfect 6 sides cube, about 1 1/2 inchs on all sides
2. I spritz with Pineapple juice, generous dose of my Pork Rub, wait a few, rotate and repeat until I have all 6 sides covered, I want bark everywhere!
3. Get smoker stabilized around 225
Today it was the All-Star running Royal Oak Hardwood Briquettes, with a couple chunks of Pecan, Apple and Cherry tossed in occasionally.
4. In go the cubes right on the grate for 3 hours, at which point they have a nice bark
5. Into foil pan, with 1/2 cup brown sugar, 1/4 cup honey and 1 1/2 sticks of butter cut into thick pats
Today I did a double batch (5 pounds) so it was 2 pans as above
6. Cover the foil pans
7. Back in the smoker for 1 hour 45 minutes, when you pull them back out the IT should be around 200 - 205 on them
8. While they are back in the smoker make the glaze. 1 Cup Sauce (mine is southern style sweet bourbon) 1/4 Cup honey, 1/4 cup pineapple juice, 1/4 cup jelly. I really like Blackberry for this. Simmer until everything is mixed well. Note: this use to be my recipe for single pan, but after today, I think I will do 1/2 of this for single pan, I want more of a glaze than a sauce and as you will see in photos we even splitting between 2 pans there was plenty of sauce.
9. Drain the liquid, there will be a ton of fat rendered during this foiled stage and you want it out of the pan for the glazing.
10. Use the glaze made in step 8, mix around in the pan.
11. Back in the smoker uncovered, if you can bump the temp to 250. I couldn't today because I had other stuff going.
12. After 25 minutes pull them and see where you are. I put mine back in for another 15 minutes today. Your just trying to get them good and sticky at this point