If you're a fan of smoky, sweet, and savory flavors all wrapped into one delicious bite, then you're in for a treat! Smoked Pork Belly Burnt Ends, often referred to as "meat candy," are delicious bites of cubed pork belly that are tossed in a dry rub, smoked low and slow, then slathered in barbecue sauce and finished in a hot smoker. In this post, we'll guide you through the best way to smoke pork belly burnt ends. We will also share some tips to help you make the best smoked pork belly burnt ends you've ever tasted. They are easier to make than beef brisket burnt ends and are absolutely delicious.
How to Select a Pork Belly
This cut of pork comes from the belly of the pig and is where bacon comes from. A whole pork belly is one big slab of meat that can weigh 10 - 12 pounds. Your local grocery store and butcher shops probably carry smaller vacuum sealed skinless pork belly portions that range from four to six pounds. Opt for a whole pork belly slab with layers of fat. I purchased a 4.6 pound pork belly, cut it in half, and used the thinner portion to make the smoked pork belly burnt ends. The other half was used to make Homemade Applewood Smoked Bacon.
A typical pork belly is thicker on one end (about 1.5") and thinner on the other end (about 1"). Cubes cut from the thicker end need to be cut in half to make ¾" cubes.
Pork Belly Burnt Ends are great when you want to barbecue something different. They are terrific as an appetizer, side dish or as an indulgent main course.
This recipe was inspired by my recipe for Smoked Brisket and Burnt Ends.
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Ingredients
- Homemade Rub
- Brown sugar
- Granulated sugar
- Kosher salt
- Chili powder
- Onion powder
- Garlic powder
- Black pepper
- Cayenne pepper
- BBQ Sauce
- Ketchup
- Brown sugar
- Molasses
- Honey
- Apple cider vinegar
- Onion powder
- Garlic powder
- Worcestershire sauce
- Yellow mustard
- Chili powder
- Salt
- Mop Sauce
- Apple cider
- Apple cider vinegar
- Water
- Butter
- Worcestershire sauce
- Fresh lemon juice
- Kosher salt
- Pork Belly Burnt Ends
- 3 pounds of pork belly
See recipe card for quantities.
Instructions
Prepare the Pork Belly
Pork belly can have skin on the fat side that has to be removed before cooking. On a clean surface, score the skin with a sharp knife in 1" strips. Use a paring knife to pry up the skin on one end of each strip and pull it up and away from the fat. Next, use a sharp knife to cut the pork belly into ¾" to 1" cubes.
Great BBQ gets a lot of flavor from a good dry rub. Most recipes will make more dry rub than you need for that recipe, and this one is no exception. Extra dry rub will store in an airtight container in the pantry for several months.
Cut the pork belly into ¾" - 1" pieces.
Mix the dry rub ingredients together in a small bowl.
Choose the Wood
The type of wood you use is very important. Stay away from the woods that produce more intense smoke like hickory and mesquite. The smoke from those woods is just too strong for this dish. Stick with fruit woods, like apple or cherry. Use only a few chunks of fruitwood in an offset smoker. This kind of smoker is fueled by wood, not charcoal, and is already getting a lot of smoke. Soak wood chips or chunks in water for 30 minutes.
Set Up Your Smoker
Preheat your smoker to 250°F and place a wire rack over the cooking grates. This setup allows for better smoke circulation around the pork belly cubes and will prevent any smaller pieces from getting stuck or falling through the grate.
Sprinkle pork belly pieces liberally with the dry rub. Let the seasoned pork belly cubes rest for 30 minutes to allow the flavors to penetrate the meat.
Lighting an offset stick burner.
The collagen in pork belly takes time to break down. Therefore, its best to cook these at a low temperature for a long time. Setup your smoker for indirect heat at 250˚F. I used an offset smoker fueled by kiln dried oak with a little bit of apple wood. An offset smoker is hotter at the end closest to the firebox by as much as 40˚F. Place the larger pieces of pork closer to the firebox and place the smaller pieces at the other end. Rotate them once or twice during the first two hours of cooking time.
Configure a Big Green Egg or Kamado Joe with a few chunks of wood arranged around the center of the hot coals. Place some pieces several inches away from the hot coals. This allows the chunks to burn at different times providing a longer smoke time.
Cooking the Pork Belly
To smoke pork belly to perfection, follow these detailed steps: Smoke for two hours at 250°F, basting every 20 minutes. After this initial stage, transfer the pork belly pieces to an aluminum pan, adding water and butter before sealing tightly with foil. Continue cooking in the smoker for two more hours. Uncover the pan, coat the pork belly with BBQ sauce, and increase the temperature to 350-375°F for the final 15 minutes.
Arrange the pork belly cubes on the grill grates or wire rack, making sure they have enough space between them for even cooking. Apply mop sauce to the pork pieces several times throughout the cooking process.
After two hours, transfer the pork cubes to a disposable pan. Add a little liquid and four tablespoons of butter. Seal the foil pan with aluminum foil and place it back in the smoker for another two hours.
Finish the Burnt Ends
When done, remove the foil and stir in your favorite BBQ sauce. Bring the smoker up to 350˚ - 375˚F and cook uncovered for 10 - 15 minutes. This will caramelize the BBQ sauce a bit. Carefully remove the pan from the smoker and let the burnt ends rest for a few minutes before serving.
Remember, cooking times may vary depending on the thickness of the meat and fluctuations in grill temperature, so always prioritize cooking based on internal temperature rather than a fixed duration.
Equipment
This recipe was prepared in an offset stick burner using post oak and a little bit of apple wood. A Traeger grill, Big Green Egg, Kamado Joe, electric smoker or charcoal grill configured for low and slow indirect heat would work as well.
Variations
There are a lot of different ways to enjoy smoked pork belly. For example, you can shred it for some delicious and tender pulled pork. You can also slice it into ¼" thick pieces and grill it quickly over high heat for use in a sandwich. Even better, use those thick slices to make Pork Belly Tacos. They are worth the effort.
Storage
Store leftover pork belly burnt ends in an airtight container in the refrigerator for up to 3-4 days. This is one of those dishes that is even better the next day.
Top Tip
Use less wood chips or chunks than you might think. A pork belly is not a brisket and it does not need a lot of smoke. Less is more in this case. It doesn't take much to get a wonderful smoky flavor on these little pork belly bites.
Final Thoughts
Pork Belly Burnt Ends are wonderful alternative to traditional burnt ends from a brisket point. Whether you're a barbecue enthusiast or a home chef trying it for the first time, we hope this pork belly recipe will become a new favorite. Enjoy!
Related
Looking for other recipes like this? Try these:
- Homemade Applewood Smoked Bacon
- Kansas City Barbecue Dry Rub
- Smoked Pulled Pork - Tender, Juicy and Easy to Make
- Mastering the BBQ: Baby Back Ribs with the 3-2-1 Method
- Brined and Smoked Chicken Wings - Texas Style
- Reverse Seared Smoked Pork Loin
- Smoked Beef Dino Bones with Bourbon BBQ Sauce
- Smoked Brisket and Burnt Ends - The Ultimate Texas BBQ
📖 Recipe
Smoked Pork Belly Burnt Ends Recipe
Equipment
- Smoker
Ingredients
- 3 lbs pork belly skin removed
Dry Rub
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup kosher salt
- 1 tbs chili powder
- 1 tbs onion powder
- 1 tbs garlic powder
- 1 tbs black pepper freshly ground
- ½ teaspoon cayenne pepper
BBQ Sauce
- 1 cup ketchup
- ½ cup brown sugar
- ¼ cup molasses
- ¼ cup honey
- 2 tbs apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tbs Worcestershire sauce
- 2 teaspoon yellow mustard
- 1 teaspoon chili powder
- 1 teaspoon salt
Mop Sauce
- 1 cup apple cider
- ⅓ cup apple cider vinegar
- ½ cup water
- 4 tbs butter
- 2 tbs Worcestershire sauce
- 2 tbs lemon juice fresh
- ½ teaspoon kosher salt
Instructions
Dry Rub & Mop Sauce
- Mix together dry ingredients and set aside. Mix together all ingredients in a small sauce pan. Simmer over very low heat until the butter melts. Set aside.
Smoked Pork Belly Burnt Ends
- Remove any skin from the pork belly. Cut the pork belly into 1" cubes.
- Toss the pork belly cubes with some of the dry rub. Add enough to make sure the pork belly pieces are well coated. Save the extra dry rub for another time.
- Setup the smoker for indirect heat and preheat to 250˚ F. Add the pork belly pieces and spread them out. Smoke for two hours at 250˚ F, basting them every 20 minutes.
- After two hours, place the pork belly pieces in an aluminum pan. Add ½ of water and 4 tbs of butter. Cover with aluminum foil and seal tightly. Place the pan back in the smoker and cook for another two hours.
- Remove the foil, add some of the BBQ sauce and toss to coat. Increase the temperature to 350 - 375˚ F and cook for 15 minutes.
- Remove and serve.
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