Pork Belly Burnt Ends

[SeaBass1983]

Hi All,
I have seen a lot of posts recently and an influx of youtube videos regarding pork belly burnt ends.
I decided to give it a try.

I bought a pork belly at Costco and cubed it up.


I covered it in Killer Hogs BBQ Rub and laid it on a cooking rack.


I tried to keep a temp on my smoker of 250-275. I used Charcoal Briquettes and Cherry Wood Chunks.
After about an hour and 1/2 I pulled them out and put them in a foil pan.


I covered it in Brown sugar, butter and honey.
I then foiled the top and put it back in the smoker for another hour and 1/2.

I glazed it in BBQ sauce,Franks Red hot and a splash of Apple Cider Vinegar.
Left it on the grill for another 30 minutes to firm up and this is the finished product.


I've had pork belly before, but this is a whole new level.
Everyone who tried it, loved it.
I will definitely be keeping this in a rotation.

This is my 3rd smoke so far, and I think I am getting addicted, lol.
I plan on cooking a pork butt tomorrow, I'll post pics when I get it going.

 

[bdskelly]

A masterpiece. Like! B

 

[dcecil]

That looks like candy, great job.

 

[Traeger.Rage.BBQ]

Fantastic Cook!

I have been wanting to smoke an entire pork belly for some burnt ends.

I’m loving your results and your twist for some zing and spice to it. Right down our lane!

Pat

 

[gmc2003]

Nice job on those burnt ends Seabass. They look fantastic.

Point for sure.

Chris

 

[SmokinAl]

Definitely some good looking burnt ends!
I have a belly in the freezer just begging for burnt ends!
Al

 

[dirshman]

Trying this for the first time tomorrow. Sadly, my wife is a wuss, so I'm going to have to go with a sweet sauce instead of a spicy one. I think it will still be dang good!

 

[megabrisket]

I'm def going to do some again but the first time I did them they didn't turn out quite like I wanted. The "meatier" side didn't get as tender so it probably just needed to go longer. Each cube I had seemed to have two parts. The top half was nice and tender and juicy (more fat) and the bottom half of each was the more lean part of the meat and kind of dry. I keep seeing so many success stories on these I'm going to give them another go in the near future. Awesome looking burnt ends!