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Pork Belly Burnt Ends Turbo-ish?

Viper4194
Viper4194 Posts: 23
in Pork
Popped into Costco last night to see what they had on scene for pork belly.  Looks like they strips as opposed to an entire pieces.  I wanted to cut them up and try to do burnt ends as I've seen around.  Only issue is that I'm under the gun this weekend with some commitments and wanted to do them tonight.  Can anybody give me an idea of a time for these?  From what I saw from previous recipes in the archives, cook to 170 IT, hit'em again with rub + sauce and throw them back on to 200 IT.  What do you think the most I can go temp-wise? 350?  Any feedback appreciated.  
Medium BGE  Owner since May 2017
Trying to bring good BBQ to Queens, NY
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Comments

  • SoCalTim
    SoCalTim Posts: 2,158
    Honestly, that's an expensive cut of meat. Not sure I'd turbo it as the fat really need to render - but that's just me.

    Oh, the cheapest place to find pork belly is an Asian/Vietnamese meat market ...
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • lousubcap
    lousubcap Posts: 33,894
    Here's a great recipe but starts with the whole belly.  (Surprised your Costco had only the strips...next time ask at the meat counter-the strips gotta start whole.)
    http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/ 
    A great treat- I'm figuring you could use the strips in a similar style but will have to watch the rendering.  However you get there, it is worth it.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Teefus
    Teefus Posts: 1,233
    edited June 2017
    I've done strips and cubed whole belly. 

    When I did the Costco strips I did an overnight bacon style cure with sugar, salt, and seasonings. After rinsing to desalinate I tossed in brown sugar and BBQ rub. Here we are after 3 1/2 hours at about 200.




    I sliced them "cross grain" in thin strips and served them with a little tart slaw as pork belly tacos. They were awesome. The cubed burnt ends are a whole different deal. 



    Michiana, South of the border.
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    I wouldn't go turbo for pork belly. It needs time to render the fat. It makes great burnt ends and it's definitely a treat.
    Living the good life smoking and joking
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  • Legume
    Legume Posts: 15,183
    Teefus said:



    I sliced them "cross grain" in thin strips and served them with a little tart slaw as pork belly tacos. They were awesome.

    That looks and sounds soooo good.
    Love you bro!
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  • Viper4194
    Viper4194 Posts: 23
    Thanks for the feedback everybody.  I passed on doing it as you're right I needed more time.  Did a trip tip picanha instead.  Came out well but didn't have those fancy skewers I see people with so cooked it whole reverse sear.
    Medium BGE  Owner since May 2017
    Trying to bring good BBQ to Queens, NY
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