If you are looking for your next favorite food, look no further. Pork Belly Burnt Ends are going to make you forget about everything else. These sweet, sticky, gooey, yummy, smoky, beautiful bites of deliciousness are a must for any occasion.
Burnt ends refer to the edge part of the brisket, that after being smoked for several hours gets a dark charred bark. It has a bit of melted rendered fat that is concentrated with seasonings and smoke. In a bbq house, we will slice those off the brisket and snack on them as we slice and serve the entire rest of the brisket.
Many times the burnt ends are slathered with bbq sauce and served as a sweet treat. Like meat candy, if that would be a thing. For many people, it is the best part of the brisket. Pork belly burnt ends are an easy way of achieving that awesome bite of classic brisket burnt ends.
Starting with smaller pieces and using less time, you get that flavorful bite without the time or financial commitment it takes to get the burn ends from the beef brisket.
How to Smoke Pork Belly Burnt Ends
Step One - Combine dry ingredients for rub into a bowl and mix well. Then cut the pork belly into 1.5 to 2-inch size cubes. 2.5 pounds of pork bell will give you 30 to 35 cubes. Add the cubed pork belly to the bowl of seasoning. Toss pork cubes and season until the cubes are all evenly coated with seasoning on all sides.
Expert Tip: It is easier to cube the pork belly if you put it in the freezer for 30 to 40 minutes before cutting. This helps firm it up so that you can get a cleaner cut. Be sure to use a sharp knife!
Step Two - Next, arrange the seasoned pork cubes on a wire rack. Leave enough space between them so that the smoke can flow around all sides. Then place the rack of pork onto the grill grate in your preheated smoker.
Smoke the pork belly at 225°F for about three hours. When the pork's internal temperature reaches about 180°F we move to the next step. Use a meat thermometer to monitor the internal temperature.
Top Tip
If you don't have a smoker, you can cook this in the oven, or on your grill. If cooking on the grill, keep the meat away from the direct heat or it will cook too fast. Be sure to place the wire rack over a baking sheet in the oven, or you will have a big mess on your hands.
Step Three - Once the pork reaches 180°F internal temp, remove them from the smoker. Next, place the smoked pork belly cubes into an aluminum pan. Cut the butter into slices and sprinkle them along with the remaining tablespoon of brown sugar all over the pork. Cover the pan with aluminum foil and place it back in the smoker at 275°F for about another hour.
Step Four (Optional) - Time to create an easy sweet glaze. This is very simple. Put equal amounts of soy sauce and brown sugar into a glass bowl or jar. Next, heat in the microwave for about 30 seconds and then stir well. This will allow the brown sugar to completely dissolve into the soy sauce.
Step Five - After you have cooked the smoked pork belly in the butter and brown sugar for an hour. Drain the pan from all the grease.
Then, carefully pour the soy glaze over all the pork cubes. Stir them to ensure they are all evenly covered. Place the pan back into the smoker and cook for about 30 minutes more uncovered. This will allow the glaze to thicken and develop a nice sticky consistency.
The internal temperature should be about 205°F.
What wood is best?
Since we are trying to replicate brisket burnt ends you can go with your favorite wood or blend of wood. I first made these on my Traeger pellet grill. I used a signature blend of hickory/apple wood. You can achieve the same with wood chips or chunks.
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Recipe
Pork Belly Burnt Ends
Equipment
- Traeger Grill or other smoker
Ingredients
- 2.5 lbs pork belly
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 2 tablespoon brown sugar half goes into dry rub, other half goes with butter
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 tablespoon butter
Easy Sweet Glaze
- ¼ cup soy sauce
- ¼ cup brown sugar
Instructions
- In a large bowl combine garlic powder, onion powder, smoked paprika, half of the brown sugar, salt, and pepper for the dry rub seasoning.
- Cut pork belly into 1.5 to 2 inch cubes. Then add them to the bowl of dry ingredients and toss until all cubes are thoroughly coated.
- Place the seasoned pork belly cubes onto a wire backing rack. Place the entire rack into your preheated smoker.
- Smoke the pork belly at 225°F for three hours or until the internal temperature of the pork reaches 180°F. Then place the pork belly cubes into an aluminum tray or roasting pan. Add ½ stick of butter cut into chunks along with 2 tablespoons of brown sugar by scattering them all over the pork. Cover with aluminum foil and place back in the smoker at 275°F for an hour.
- While the pork is cooking make the glaze. Combine Glaze ingredients of soy sauce and brown sugar and microwave for 20 seconds. This allows the soy to and sugar to mix together well. The glaze is done.
- Remove the foil from the pork belly tray and drain all the grease. Then pour the glaze over the pork belly and stir it around to ensure they are all evenly coated. Place the tray, uncovered, back into the smoker and cook for another 30 minutes at 325°F.
- Remove the tray from the smoker and serve. If you are going to transfer to a serving platter for a cleaner presentation, be sure to pour the glaze from the tray all over the pork belly. Enjoy!
Nutrition
Originally Published October 21, 2022. Revised and Republished April 15, 2024.
Theresa
Delicious and worth the few steps!