Pork Belly Burnt Ends – Smoked Pork Belly Recipe on the BBQ

Pork Belly Burnt Ends – Smoked Pork Belly Recipe on the BBQ with the Slow 'N Sear 2.0 and Weber Kettle **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products
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Adrenaline Barbecue products used in this video:
Slow 'N Sear: https://abcbarbecue.com/product/slow-n-sear/
Drip 'N Griddle Pan: https://abcbarbecue.com/product/drip-n-griddle-pan
22" Two Zone Cooking Grate with EasySpin: https://abcbarbecue.com/product/22-cooking-grate

For our professional recommendations on digital thermometers check out the following link:
https://abcbarbecue.com/product-category/thermometers/

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WHAT YOU WILL NEED:
4lbs of Pork Belly Uncut with skin removed
Kosher salt
BBQ RUB (salt free if salting separately)
1 cup BBQ Sauce
3-4 tbs Butter
2 tbs Honey Drizzle

To make pork belly burnt ends start with a large slab of uncut pork belly with the skin removed. Pork belly is usually mostly fat, but some sections are meatier. For this recipe, the more meat the better. Once your pork belly is ready slice it into 1 ½ to 2 inch cubes. These may look a little bit big to start off with but they will shrink during cooking into perfect sized burnt ends. With the cubes cut now apply salt and seasonings. Normally we recommend a dry brine the night before but with pork belly there is so much fat in it, and it’s a sweet and salty crust that folks die for, so brining isn’t needed. Keep the salt at the surface. With that out of the way, time to coat the cubes in oil, then generously apply salt and BBQ rub until the cubes are fully coated.

With the pork belly cubes all ready for the grill, it’s time to get the Slow 'N Sear set up for cooking at 225F-250F. Start by lighting about a dozen briquettes with a starter cube in the corner of the Slow 'N Sear. Once the coals are fully lit, fill the remainder of the Slow 'N Sear with unlit briquettes. Next, sprinkle a little bit of cherry and apple woodchips, or whatever wood you prefer, over the hot coals. Lastly, add 1 quart of hot water to the water reservoir for the generation of steam during the cook. Once the grill is up to temperature with clean smoke it’s time to get the pork belly cubes on the grill opposite the slow ‘n sear. We are going to be smoking these burnt ends for about 2 ½ - 3 hours to give them great smoky flavor and help form the bark.

After around 2.5 - 3 hours of smoking it’s now time to pull them off the grill in preparation for our braise. You can see that the bark we were looking for has formed well. It’s key to get the bark you want NOW because bark won’t form during the next steps.

With the pork belly cubes off the grill place the cubes into a cooking pan and pour over about 1 cup of warmed BBQ sauce to the pan along with 3-4 tbs of butter and top that off with 2 tbs of honey drizzle . We use the sauce for flavor, the butter as a fatty binding agent, and the honey to add a bit sweetness to the end result. Gently toss and role the burnt ends around in the braising liquid until fully coated. When that’s all done cover in foil and place back onto the indirect side of the grill. Continue cooking for another 60-90 minutes until they become really tender. If you are using a digital thermometer you are looking for around 200-205F at this point.

With the burnt ends braised finish them off by removing the foil and giving them a quick toss in the braising sauce. Continue to cook for another 10-15 minutes to allow the sauce to set up. After about 4.5 hours the pork belly burnt ends should be done and ready to enjoy.

For the original recipe used can be found at Vindulge.com and has a great wine pairing choice. https://www.vindulge.com/smoked-pork-belly-burnt-ends-recipe-and-video/