Pork burnt ends--ruined

NewbeeMinimax

I did pork belly burnt ends, bought from Costco, twice with excellent results. I had followed Malcolm Reed's method and required about 5 hours for the cook--3 hours smoking them, 1.5 hours in honey/sugar/butter followed by 15 min in glaze.

 So thought of doing something special on Thanksgiving. Bought 9.5lbs pork belly from Snake River Farms. Put them for 3 hours at 275 and when went to take them out for the next phase , IT was already at 225F.  I was not using meat probe as did not believe I needed one as had already cooked burnt ends twice before .

Lesson learned--ALWAYS use meat probes. SRF pork belly cooks really fast.

Am glad that I am not hosting dinner today but wanted to contribute something this evening.

lousubcap

Dang- great plan on your part.  Sorry to read that.  Like you, I have never thought of applying a thermo to pork belly burnt ends.  Was the texture totally trashed due to the speed of the cook?  The belly looks like it has a good amount of fat to render.  Thanks for the PSA.
Time to get positive and have a Happy Thanksgiving.  

NewbeeMinimax

The texture was still great. My wife who doesn’t like pork was raving about quality of meat. I will definitely try SRF again 

NewbeeMinimax

@lousubcap. Thanks. Have a great Thanksgiving as well

JohnInCarolina

I bet those are still awfully good!

NewbeeMinimax

Yes@johnincarolina. After carefully removing most of the burnt parts I am still taking it for dinner 

lousubcap

@NewbeeMinimax - great move on your part.  They will be gone quite quickly.  

bgebrent

Good save.

NewbeeMinimax

Update: served it for dinner—it was the first dish to run out. Most people didn’t notice  that they were over cooked. It’s a great crowd pleasure dish AND SRF pork made the difference. Am happy with the outcome

SmokeyPitt

They look great from here- just like extra crispy bacon! 

Foghorn

Yep.  I'd hit that.