Pork belly Burnt Ends

It does not take a genius to figure out why these taste so delicious.  Pork fat and butter, mixed with an intense smokiness.  Yum.  But I usually do not care for pork belly, it is just too fatty for me, but this method renders a lot of the fat in the course of smoking and it is melt in your mouth delicious and slightly addictive to eat.


8lb Pork Belly skin removed

½ cup BBQ sauce

1 ½ sticks Butter sliced

½ cup Brown Sugar

¼ cup Honey

Pork Belly Burnt End Glaze
• 1 cup BBQ sauce
• ¼ cup Apple Juice
• ¼ cup Apple Jelly
• 1 Tablespoon Frank’s Hot Sauce

Instructions

1. Prepare charcoal smoker for indirect cooking at 250-275⁰. Add 2 chunks of Cherry Wood for smoke.
2. Remove pork belly from packaging and cube into 1 ½” x 1 ½” pieces.
3. Season all sides of the pork belly cubes with The BBQ Rub.
4. Arrange cubes onto a full size cooling rack and place on smoking grate.
5. Smoke pork belly for 2 – 2 ½ hours.
6. Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.
7. Cover pan with aluminum foil and return to smoker for 1 ½ hours or until the pieces are tender.
8. Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes and serve.