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smoked pork belly burnt ends on a white plate

Pork Belly Burnt Ends

Smoked pork belly burnt ends - sweet, sticky fatty cubes of goodness. Pork belly is slow-smoked to melt the delicious fat leaving tender, meaty finger food.
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Prep Time: 10 minutes
Cook Time: 4 hours 20 minutes
Total Time: 4 hours 30 minutes
Servings: 6
Calories: 1694kcal
Author: Marwin Brown

Ingredients

For The Brine

  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 1 tablespoon black pepper
  • 2-3 bay leaves
  • 4 garlic cloves
  • 4 cups water
  • 1 lemon juiced

For the Burnt Ends

  • 4 lb Pork Belly skin removed
  • ½ cup Spice Rub buy or make your own
  • 1 cup BBQ Sauce store bought or home made

Instructions

Make the Brine

  • Add kosher salt, brown sugar, black pepper, basil, garlic, water, and lemon juice to a bowl. Mix in bowl until sugar and salt dissolve
  • Cover pork belly with the brine and refrigerate for 1-8 hours.
  • Remove belly from brine. Wash well then dry fully. Season with salt and pepper and let reach room temperature.

Smoke the Pork Belly

  • Prepare smoker for indirect cooking at 250 degrees. I use a combo of oak and apple wood
  • Remove heavy flap of fat from top of the pork belly. Cube belly into 2-inch cubes.
  • Generously season all sides of the pork belly cubes with the rub.
  • Arrange cubes onto a full size cooling rack and place on smoking grate.
  • Smoke pork belly for 2 ½ hours.
  • Place each Pork Belly Burnt End into an aluminum pan and cover with aluminum foil. Return to smoker for 1 ½ hours.
  • Drain the liquid from the pan and add the BBQ Sauce to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 20 minutes and serve.

Notes

Cooking times will vary by size and grill type so monitor cooking.

Nutrition

Serving: 1g | Calories: 1694kcal | Carbohydrates: 31g | Protein: 29g | Fat: 161g | Saturated Fat: 58g | Cholesterol: 218mg | Sodium: 5314mg | Potassium: 728mg | Fiber: 1g | Sugar: 25g | Vitamin A: 137IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 2mg
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