Inspired by a recent post I saw on here, I tried my hand at pork belly burnt ends this last Sunday. Following the Adrenaline Barbecue recipe from YouTube, I went to a local butcher shop and asked for pork belly. They only carried it frozen so I got a 2 pound belly and a separate 1 pound belly. I was a little disappointed because after that, I went to Mariano’s and saw they had unfrozen pork belly for the same price.
I cubed the pork bellies, put some rub on them, and smoked them at 275 to 300 for two and a half hours. Hotter than I wanted to, but they seemed to be okay when I peeked at them.
I took them off, poured some barbecue sauce, butter, and honey on them, wrapped ‘em up, and gave them another hour before tossing them in the liquid and putting them on uncovered for the final ten minutes.
They were... okay. I feel that I hear people cook pork belly burnt ends and they turn out life-changing-amazing. These were decent--my wife like them more than me—but they weren’t jaw-dropping good. Any tips on how I might’ve done this better?
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