Pork Belly Burnt Ends in Smoker

Are you ready to embark on a journey of smoky, succulent indulgence that'll tantalize your taste buds like never before? Look no further, because we're about to introduce you to a culinary masterpiece that's sure to steal the spotlight at your next barbecue gathering – my Pork Belly Burnt Ends Recipe.

The journey begins with the careful preparation of the pork belly – the removal of the skin and a meticulous coating with the barbecue rub. The cubes of pork belly are then introduced to a world of smoky enchantment as they spend hours luxuriating in the embrace of a hardwood smoker. As the aroma of smoldering wood fills the air, the pork belly undergoes a magical transformation, each cube absorbing the essence of the chosen wood, infusing it with a depth of flavor that's simply irresistible.

Check out my Oven Baked Ribs Recipe and my Sweet and Sour Pork Chops.

Jump to:

• What is pork belly?
• What are Burnt Ends?
• Why you will love this recipe
• Pork Belly Burnt Ends Recipe Ingredients
• How to smoke Pork Belly Burnt Ends
• What to serve with Pork Belly Burnt Ends
• Substitutions
• Pork Belly Burnt Ends Recipe Variations
• Equipment
• How to store Pork Belly Burnt Ends
• Pork Belly Burnt Ends Recipe Top tips
• Pork Belly Burnt Ends in Smoker
• Food safety

What is pork belly?

Pork belly is a cut of meat that comes from the belly of a pig. It is known for its rich flavor, tender meat, and a balance of meat and fat layers that make it particularly delicious when cooked properly. Pork belly is used to make various dishes and is popular in many cuisines around the world.

The meat itself consists of alternating layers of lean meat and fat, which contributes to its distinctive taste and texture. It can be prepared in a variety of ways, including roasting, braising, grilling, and smoking. When cooked, the fat within the pork belly can render and become wonderfully flavorful, while the meat becomes tender and succulent.

What are Burnt Ends?

Burnt ends are a delectable barbecue delicacy that originated in the world of smoked meats, particularly in Kansas City-style barbecue. They are typically made from the point end of a smoked brisket, but variations like pork belly burnt ends have become increasingly popular.

Burnt ends are characterized by their tender, flavorful, and slightly crispy exterior, which is the result of extended smoking and caramelization of the meat's surface. The term "burnt ends" can be a bit misleading, as it doesn't imply that the meat is actually burnt or overcooked. Instead, it refers to the concentrated flavor and texture that develops on the edges of the smoked meat.

Why you will love this recipe

• Irresistible Flavor Fusion: The marriage of tender pork belly with the robust and tantalizing barbecue rub creates an explosion of flavors that will have your taste buds dancing. Every bite is a symphony of smoky, savory, and sweet notes that'll leave you craving more.
• Texture Delight: Picture this: a crispy, caramelized exterior giving way to a melt-in-your-mouth, succulent interior. The slow smoking process infuses the pork belly with a depth of flavor, while the final glaze provides a delightful textural contrast that's simply addictive.
• Showstopper at Gatherings: Whether you're hosting a backyard barbecue, a family get-together, or a friendly cookout, these pork belly burnt ends are guaranteed to steal the spotlight. Prepare to be showered with compliments as your guests savor the unforgettable taste experience.

Pork Belly Burnt Ends Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Pork belly
• Barbecue rub
• Butter
• Worcestershire sauce
• Barbecue sauce

See recipe card for Pork Belly Burnt Ends Recipe quantities.

How to smoke Pork Belly Burnt Ends

Hint: Optimal Smoking Temperature: Aim for a smoking temperature around 225°F (110°C). This low and slow approach allows the flavors to develop and the fat to render properly.

What to serve with Pork Belly Burnt Ends

1. Classic Coleslaw: The crisp and creamy texture of coleslaw provides a refreshing contrast to the rich and smoky burnt ends.
2. Cornbread: The slightly sweet and crumbly texture of cornbread is a perfect match for the savory flavors of the burnt ends.
3. Baked Beans: The sweetness and smokiness of baked beans complement the pork belly burnt ends beautifully.
4. Macaroni and Cheese: Creamy mac and cheese adds a comforting and indulgent element to your meal.

Substitutions

• Meat Substitution: Instead of pork belly, you can use beef brisket point or chuck roast for a beefy twist on burnt ends. For a leaner option, you can use boneless, skinless chicken thighs or turkey thighs. Just be mindful of cooking times as they might be quicker than pork or beef.
• Barbecue Rub Substitution: You can use your favorite store-bought barbecue rub or make your own. A basic rub can include a mix of salt, black pepper, paprika, garlic powder, onion powder, and brown sugar.
• Sauce Substitution: The sauce for the glaze can be customized based on your preferences. Instead of the Worcestershire-based sauce, you can use teriyaki sauce, soy sauce, or a combination of honey and mustard for a different flavor profile. Experiment with different types of barbecue sauces – sweet, tangy, spicy, or smoky – to suit your taste.
• Smoking Wood Substitution: If you're using a smoker, you can try different types of wood chips or chunks to impart unique flavors. Hickory, applewood, cherry, mesquite, and oak are all popular options.
• Cooking Method Substitution: If you don't have a smoker, you can use a grill with an indirect cooking setup or even an oven. The results might be slightly different, but you can still achieve delicious burnt ends.
• Butter Substitution: If you want to avoid butter, you can use olive oil, coconut oil, or a plant-based butter substitute.
• Sweetener Substitution: If the sauce calls for sweetness, you can use alternatives like honey, maple syrup, or agave nectar instead of brown sugar.

Pork Belly Burnt Ends Recipe Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Brisket Burnt Ends: The classic and most well-known version. Use the point end of a beef brisket, follow the same process, and enjoy the rich beefy flavors.
• Asian-inspired Burnt Ends: Use a teriyaki-based sauce for glazing and add sesame seeds, green onions, and a touch of ginger to the rub for an Asian twist.
• Honey Mustard Glazed Burnt Ends: Swap the sauce for a mix of honey, Dijon mustard, and a touch of apple cider vinegar. The result is a tangy and sweet flavor profile.
• Korean BBQ Burnt Ends: Marinate the meat in a bulgogi-style sauce before smoking, then finish with a soy-based glaze for a delicious fusion of flavors.
• Coffee-Rubbed Burnt Ends: Create a rub with ground coffee, brown sugar, and spices for a rich and slightly smoky flavor profile.

Equipment

• Smoker: A smoker is the heart of this cooking process. You can choose from various types, including charcoal, electric, propane, or pellet smokers. Make sure your smoker is in good working condition and can maintain a consistent temperature for extended periods.
• Wood Chips or Chunks: Hardwood chips or chunks are essential for generating the smoky flavor that defines burnt ends. Popular wood choices include hickory, applewood, cherry, mesquite, and oak. Soak the wood chips or chunks in water for about 30 minutes before using them in the smoker.
• Grill Thermometer: A reliable grill thermometer is essential for monitoring the temperature inside the smoker. It helps you maintain a consistent cooking environment and ensures your burnt ends cook to perfection.
• Aluminum Foil or Aluminum Pans: Aluminum foil or disposable aluminum pans are useful for creating a vessel to hold the sauce-coated pork belly cubes during the second phase of smoking. They also help contain the sauce and prevent any mess.
• Tongs or Heat-Resistant Gloves: Tongs or heat-resistant gloves are essential for handling the hot meat and equipment inside the smoker. They keep your hands safe while maneuvering the pork belly cubes and making adjustments to the smoker.
• Cutting Board and Knife: A cutting board and a sharp knife are needed for trimming the pork belly, cutting it into cubes, and handling it during preparation.

How to store Pork Belly Burnt Ends

Short-Term Storage (1-2 Days):

1. Cooling: Allow the pork belly burnt ends to cool to room temperature after cooking. This usually takes about 30 minutes to an hour.
2. Refrigeration: Place the cooled burnt ends in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible before sealing.
3. Label and Date: If you're not consuming the burnt ends immediately, label the container or bag with the date to keep track of freshness.
4. Refrigerate: Store the container in the refrigerator. Pork belly burnt ends can typically be stored in the fridge for 1-2 days.

Longer-Term Storage (Freezing):

1. Cool and Package: Follow the cooling and refrigeration steps mentioned above.
2. Portioning: If you're planning to freeze a larger batch, consider portioning the burnt ends into smaller servings. This makes it easier to thaw and reheat only the amount you need.
3. Double Wrapping: To prevent freezer burn and maintain quality, double-wrap the burnt ends. Place them in an airtight container, then wrap the container with plastic wrap or aluminum foil.
4. Freeze: Place the wrapped container in the freezer. Pork belly burnt ends can be frozen for up to 2-3 months.

Pork Belly Burnt Ends Recipe Top tips

• Quality Pork Belly: Start with a high-quality pork belly with a good balance of meat and fat. Look for fresh, well-marbled cuts for the best flavor and texture.
• Trimming: Remove the skin from the pork belly before seasoning and smoking. Trim excess fat, leaving a thin layer to keep the meat moist during cooking.
• Consistent Cubes: Cut the pork belly into evenly sized cubes to ensure even cooking. Aim for cubes around 1 to 1.5 inches in size.
• Pat Dry: Before applying the rub, pat the pork belly cubes dry with paper towels. This helps the rub adhere better and promotes better caramelization.
• Season Generously: Don't be shy with the barbecue rub. Generously coat all sides of the pork belly cubes for maximum flavor.
• Preheat the Smoker: Ensure your smoker is preheated to the desired temperature before adding the pork belly cubes. This helps prevent temperature fluctuations during cooking.
• Use a Water Pan: Placing a water pan in the smoker helps maintain a humid environment and prevents the pork belly from drying out.
• Optimal Smoking Temperature: Aim for a smoking temperature around 225°F (110°C). This low and slow approach allows the flavors to develop and the fat to render properly.
• Wood Choice: Choose hardwood chips or chunks that complement the pork belly's flavor. Popular choices include hickory, applewood, or cherry.
• Keep the Smoke Thin: Too much smoke can overpower the flavors. Use a light, thin smoke for a balanced result.
• Saute the Rub: Consider sautéing the dry rub in a bit of oil before applying it. This helps awaken the spices and enhances their flavor.
• Two-Step Smoking: Smoke the pork belly cubes until they're tender, then sauce and return to the smoker for caramelization. This two-step process ensures a flavorful and glazed exterior.
• Glaze Carefully: When applying the sauce, brush it on gently to avoid disturbing the rub. You want to ensure even coverage without removing the rub.
• Monitor Temperature: Use a reliable meat thermometer to monitor the internal temperature of the pork belly. It's done when it reaches an internal temperature of about 195-203°F (90-95°C) for tenderness.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.