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Pork Belly Burnt Ends – Best prep?
randerson1126
Posts: 75
I’m extremely interested in attending pork belly burnt ends. I’ve searched a variety of threads to prepare and it seems straightforward, but does anyone have a standard way they do it every time? I’m a fan of step by step instructions and hoping to get someone’s prep laid out to duplicate. Thanks so much!!
Comments
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Step-by-step is a great practice for delicate procedures but with Q you may need to relax that a bit. Here's a thread that may get you up and running:
Burnt Ends Meat?
Beyond that give the search function a go-you will find that the BGE affords many ways to nail the cook. Pick one-write the manual then introduce documented changes as you go. FWIW-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. -
XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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This is pretty step by step. Haven’t tried it. I am making pork belly burnt ends soon. I won’t use this recipe exactly but will take some steps from it.
https://www.meatchurch.com/blogs/recipes/pork-belly-burnt-ends
Pittsburgh, PA. LBGE -
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This is the recipe that I used for the Burnt Ends and they turned out awesome.
Smoked Pork Belly Burnt Ends
Ingredients
For the Pork Belly Burnt Ends:
- 5 lbs pork belly, sliced into cubes
- 3 tbsp extra virgin olive oil (EVOO)
- 1 cup dry rub (see notes for our favorite)
For the Sauce:
- 1 cup favorite BBQ sauce (we used Pinot Noir BBQ Sauce, see notes)
- 3 tblsp unsalted butter
- 2 tblsp honey
Instructions
- Preheat smoker to 225 – 250 degrees using fruit wood (we used cherry for color and sweeter flavor)
- Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
- Add EVOO and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
- Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
- Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next cover the pan with aluminum foil and place back on the smoker.
- Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 – 203 degrees Fahrenheit.
- Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
- Remove from smoker and serve.
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Finally got around to doing this...brand new baby makes it hard to find time to Egg...and these turned out really well. Went with Gary’s recipe above.
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randerson1126 said:Finally got around to doing this...brand new baby makes it hard to find time to Egg...and these turned out really well. Went with Gary’s recipe above.
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