"Wailin" Smoked Pork Belly Burnt Ends

Smoked pork belly burnt ends - sweet sticky things that a fatty cubes of goodness. Pork belly is slow-smoked to melt that delicious fat and leave nothing but tender, meaty finger food.

Pork belly burnt ends are a delicious and indulgent dish that will wow your taste buds. This recipe is easy to follow, and the results are worth the effort. So fire up the grill and get started!

One of my favorite pork dishes is pork belly burnt ends. I love the combination of the savory pork with the slightly charred edges. It's so simple to make, and it's always a hit at parties. To make pork belly burnt ends, all you need is some pork belly, a few seasonings, and a hot grill.

First, Rub the pork belly with your favorite seasonings. I like to use a mixture of salt, pepper, and garlic powder. Then, Cut the pork belly into small cubes and place them in your smoker for low and slow indirect cooking. Smoke until the pork is cooked through and the edges are slightly charred.

If you love pork belly, then you'll love pork belly burnt ends. These bite-sized pieces of pork are slow-cooked until they're nice and tender, then covered in a sweet and sticky glaze. The result is a delicious treat that's perfect for sharing - or for keeping all to yourself!

So next time you're in the mood for something special, give pork belly burnt ends a try. You won't be disappointed.

What Are Burnt Ends?

Burnt ends typically refer to brisket. Specifically, they are the smoked crispy ends of the point of a brisket that are sauced up and served on bread or just eaten straight up as small bites of finger food.

If you've spent any time in Kansas City, then you've likely had barbecue brisket burnt ends. The fatty ends of the brisket make for the best burnt ends. which have a meat candy vibe to them. For this reason, you have to try smoked pork belly burnt ends. That belly flap of fat that seems to engulf the pork makes pork belly equal or better than brisket depending on your tastes.

Pork Belly Burnt Ends Inspiration

The first time I ever had burnt ends was during a trip to Kansas City which is the 2nd best bbq region in the world. At the time I was at Arthur Bryant's BBQ Restaurant and baptized there with some serious brisket burnt ends. Since I've had them in many of the other top spots in KC. Eventually, I added them to my repertoire.

Recently I bought some pork belly to make homemade cured bacon. I had some extra pork belly so decided to use it as a replacement for brisket in my usual burnt ends recipe.

Ingredients Needed For Making Pork Belly Burnt Ends

For The Brine

• Kosher salt
• Brown sugar
• Black pepper
• Bay leaves
• Garlic cloves
• Water
• Lemon juice

For the Burnt Ends

• Pork Belly
• BBQ Rub
• Sweet BBQ Sauce store bought or home made

How To Make This Burnt Ends Recipe (step by step)

Make the Brine

• Add kosher salt, brown sugar, black pepper, basil, garlic, water, and lemon juice to a bowl. Mix in bowl until sugar and salt dissolve
• Cover pork belly with the brine and refrigerate for 1-8 hours.
• Remove belly from brine. Wash well then dry fully. Season with salt and pepper and let reach room temperature.

 

Smoke the Pork Belly

• Prepare smoker for indirect cooking at 250 degrees. I use a combo of oak and apple wood
• Remove heavy flap of fat from top of the pork belly. Utilizing a sharp knife and a cutting board cut the pork belly into 2-inch cubes.
• Generously season all sides of the pork belly cubes with the dry rub.
• Arrange cubed pork belly onto a full size cooking rack and place on smoking grate.
• Smoke pork cubes for 2 ½ hours. The burnt ends should have ample smoke flavor, crispy skin, and a nice bark.
• Place each Pork Belly Burnt End into a disposable aluminum pan and cover with aluminum foil. Return to smoker for 1 ½ hours.
• Drain the liquid from the pan and add the BBQ Sauce to the cooked cubes of pork belly. Toss gently to coat each piece and return to the smoker to set the glaze for 20 minutes and serve.

Pork Belly Burnt Ends Cooking Tips

• Use fresh uncured pork belly
• Remove the rind if present. Most grocery store pork belly will come without the rind.
• Cube the pork belly from the start so it can develop a slight bark on all sides.
• Don't forget the foil wrap step when cooking. This provides the necessary steam and pressure to render the fat
• Feel free to do some quality control as you cook. Ultimately the texture should be soft and easy to squeeze with your fingers
• Glaze with your favorite barbecue sauce while cooking or use the recipe for chipotle bbq sauce below
• These can be made ahead for later consumption including taking to a potluck. To transport just wrap them in foil and place them in a cooler topped with a towel to retain heat
• For ideas for pairing smoked burnt ends with sides try this guide for 27 side dish ideas.

Frequently Asked Questions (FAQs) About Making Burnt Ends with Pork Belly

Where Do You Buy Pork Bellies?

Pork Belly once upon a time was pretty hard to find. Nowadays it's pretty accessible in most grocery stores. If not then you can find it at your local butcher or most Asian markets. Most places will sell long strips of pork belly vs. a slab.

What type of wood do you use to smoke pork belly?

I prefer fruit woods like apple wood chunks for optimal smoky flavor. Oak and pecan wood chunks or wood chips also are good choices. Slow cooking the pieces of pork belly over quality smoking wood results in mouth tender chunks of burnt ends with much flavor.

What is the Best Sauce For Glazing Pork Belly?

I prefer a sweet sauce to make my final glaze. I make my own and go heavy on the brown sugar, but feel free to go with a store-bought sauce like Sweet Baby Rays or BBQ Jank.

How Do You Know When The Pork Is Ready?

The length of time until the pork is ready will depend of the temperature of your smoker and the size of the pork belly cubes. Cooking at a steady temperature of 250 degrees F will take between 2 - 2 ½ hours. Cook until internal temperature is between 190 - 195 degrees F.

What type of grill or smoker do you use?

I used a Traeger pellet smoker for this recipe, but also use my Kamado Joe Smoker for these as well.

Special Equipment Recommended for Pork Belly Burnt Ends

• Use a vegetable grill pan to prevent pork belly burnt ends from falling through grill grates

For Similar Recipes Try These:

Chuck Roast Burnt Ends

Guava Glazed Air Fryer Pork Belly Bites

Easy Smoked Pork Chops

Smoked Pork Spareribs

African Beef Suya Skewers

Smoked Trout

Smoked Pork Belly

Chicken Fried Pork Steaks

Smoked Chuck Roast

Making Smoked Pork Belly Burnt Ends

If you’re looking for a delicious and easy way to cook up some pork belly burnt ends, look no further. This recipe is simple, straightforward, and absolutely mouth-watering. We hope you enjoy it!

If you make these addictive smoky pork belly burnt ends please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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