Imagine a sunny Saturday afternoon in your backyard. Friends are laughing, and the smell of marinated pork belly fills the air. This BBQ is special, a twist on traditional dishes.
Pork belly burnt ends started on a small barbecue pit. They became famous after a video got over 24 million views. These bites are juicy and full of flavor.
Making these burnt ends is a journey. It takes precision, patience, and secret ingredients. But the first bite is worth all the effort. Let’s explore how to make these smoked pork belly burnt ends for your next gathering.
- Total cooking time: 6 hours and 10 minutes
- Smoker temperature: 250 degrees Fahrenheit
- Initial smoking time: 2.5 hours
- Internal temperature before braising: 160-180 degrees Fahrenheit
- Final internal temperature: 200-205 degrees Fahrenheit
Introduction to Smoked BBQ Pork Belly Burnt Ends
Starting your journey with pork belly burnt ends is like stepping into a world of flavors. It takes about 7 hours and 30 minutes to get them just right. This includes 4 hours of smoking and 60 to 90 minutes of braising.
You’ll need a piece of pork belly weighing 3 to 5 pounds. To smoke it, keep the temperature between 225°F and 250°F. This ensures the meat reaches 190°F, making it tender and delicious.
Smoking pork belly burnt ends is a favorite in Kansas City BBQ spots. Each bite has about 974 kcal, making it a flavorful treat. It serves eight, with 16g of protein and 96g of fat in each piece. The sauce, made from butter and maple syrup or honey, adds a special touch.
Whether for a BBQ or just because, learning to make pork belly burnt ends is worth it. Get ready to smoke and enjoy! 🌟
Ingredients Needed for the Perfect Pork Belly Burnt Ends
Starting a *delicious pork belly recipe* journey means getting the right ingredients. These essentials ensure a flavor explosion that will make everyone want more.
Essential Ingredients
This pork belly recipe starts with a big 6 lbs of pork belly. Here’s what else you’ll need:
| Ingredient | Amount |
|---|---|
| Pork Belly | 6 lbs |
| Kosher Salt | 1.5 cups |
| Sticky Bourbon Brown Ale Rub | 1 cup |
| White Vinegar | 1.5 tbsp |
| Smoked Meat Recipe | NG |
For the *Honey GLD BBQ Sauce*, gather the following:
| Ingredient | Amount |
|---|---|
| Dijon Mustard | 3 tbsp |
| Apple Cider Vinegar | 2 tbsp |
| Brown Sugar | 2 tbsp |
| Honey | 1.5 tbsp |
| GLD FYR Hot Sauce | 2 tsp |
Optional Additions
For a special touch, add optional ingredients. Apple juice keeps the pork belly moist and adds sweetness. For those who like it spicy, candied jalapeños add a kick without overwhelming the taste.
Every ingredient is key to turning this meat into *smoked meat recipe* heaven. Happy smoking! 🍖🔥
Preparing Your Pork Belly for Smoking
Start by following key steps to make your pork belly amazing. These steps will help you get your pork belly ready for smoking.
Trimming the Fat
Trimming the pork belly is like a makeover. Take off the extra fat but keep some for flavor. This step improves texture and avoids chewiness.
Think of it as leveling up your game at 225°F to 250°F. Smoke it for about 2 ½ to 3 hours for great results.
Cubing the Meat
Then, cut the pork belly into 1 ½ inch cubes. This size helps keep flavors locked in and gets you a perfect bark. Cubing is important—make it chunky for the best results.
Applying the Dry Rub
Now, it’s time for the fun part—rubbing! Coat each cube with a mix of brown sugar, kosher salt, and spices. Use smoked paprika, chipotle, cayenne, black pepper, onion powder, garlic powder, and cumin. Make sure each piece is evenly coated for a burst of flavor in every bite.
And that’s it! Your pork belly cubes are ready to smoke. The rub and prep will give you a delicious texture and taste.
The Smoking Process: Low and Slow
Smoking pork belly burnt ends is an art that needs patience and precision. To get the perfect pork belly burnt ends, you must understand the smoking process. The low and slow method makes sure each piece of pork belly is full of smoky flavor. It also keeps the meat moist and tender.
This section covers the basics of choosing the right wood pellets and the smoking process.
Choosing the Right Wood Pellets
Choosing the right wood pellets is a key step in making pork belly burnt ends. The wood you pick greatly affects the flavor of your meat. Cherry and hickory pellets are favorites among pitmasters.
Cherry wood gives a mild, fruity taste and a reddish color. Hickory offers a stronger, more traditional smoky flavor.
Whether you like the sweetness of fruitwoods or the strong taste of hardwoods, choose wood that fits your taste and recipe needs.
Smoking the Pork Belly
After picking your wood pellets, it’s time to smoke the pork belly. Set your smoker to 250°F (121°C). Cooking above 180°F (82°C) can make the meat tough and dry. The low and slow method keeps the pork belly tender and juicy.
Start by cubing your pork belly into 1-1.5 inch squares. Place them on the smoker and let them soak up the smoky flavor for about 3 hours. Spritz with apple juice every 45 minutes to keep it moist and add flavor.
After smoking, braise the pork belly with butter, brown sugar, and honey for another hour. This will help it reach the perfect internal temperature.
The smoking process is key to making pork belly burnt ends. By controlling temperature and choosing the right wood pellets, your burnt ends will be smoky, tender, and full of flavor.
Saucing for Ultimate Flavor
Your smoked pork belly is now tender. It’s time to make it the *best pork belly burnt ends* by adding a lot of sauce. This step is key to boosting flavor and creating a sweet, sticky glaze.
Begin with your favorite BBQ sauce. Mix it with 1/4 cup of honey and half a stick of unsalted butter. Add 1/4 cup of light brown sugar for sweetness. Let this sauce cook and thicken on your pork belly burnt ends.
Smoke the pork belly for 3-4 hours at 250°F. Take it out when it’s 175°F inside. Put the cubed pork belly in a foil pan, add the sauce, and return it to the smoker.
Cook for another 1-2 hours until it’s 205°F. This lets the sauce blend with the meat, making a caramelized coating. This step makes your *best pork belly burnt ends* stand out.
This saucing method adds flavor and a glossy look that’s perfect for Instagram. It also makes the pork belly look rich and appealing. It’s how you take your *pork belly recipe* from good to amazing. So, start saucing and watch the magic happen!
Finishing Your Pork Belly Burnt Ends
When the smoking is done, caramelizing the sauce is key. It gives the burnt ends a shiny look and boosts their flavor. This makes the pork belly recipe unforgettable.
Caramelizing the Sauce
Once the pork belly hits 205°F, it’s time to add the final touches. Mix 1/2 cup of brown sugar, 3 tablespoons of unsalted butter, 2 tablespoons of honey, and 1/2 cup of BBQ sauce in a foil pan. This ensures even coating.
Spread the sauce over the smoked pork belly. Stir gently to coat. Then, put the foil pan back on the smoker at 250°F for 45 minutes. This thickens the sauce and enhances the flavor.
Final Touches
The last step is to make sure each piece is caramelized and crispy. Remove the foil and cook for 15 more minutes. This step adds a mouth-watering finish.
Let the pork belly rest for a few minutes before serving. This makes each bite juicy. Whether for a family BBQ or a potluck, this recipe will impress everyone.
Conclusion
Making the perfect smoked pork belly burnt ends is a journey full of flavor. It starts with choosing the best ingredients and learning to smoke low and slow. Every step, from trimming the fat to applying the dry rub, is important.
The dry rub, with brown sugar, smoked paprika, and cayenne pepper, brings out amazing flavors. Smoking the pork belly at 250°F makes it tender and crispy. The glaze of brown sugar and honey adds a sweet touch.
This dish is all about patience and skill. It’s a mix of science and art. Whether you’re new to BBQ or experienced, every bite is a reward. Join the BBQ community, improve your skills, and enjoy every delicious piece of this masterpiece.
