Smoked Pork Belly Burnt Ends
I’m sure you are familiar with the famous brisket burnt ends that are so delicious, but today we are making burnt ends out of Pork Belly on our smoker! They are super tender and really easy to make. If you don’t want to make an entire brisket, but want delicious burnt ends make sure to try these Smoked Pork Belly Burnt ends on your Traeger!
Are you loving the burnt ends recipes on the blog? Poor Man’s Burnt Ends is another twist on the classic Burnt Ends recipe. Pork Butt Burnt Ends is a twist on this recipe also and to ratchet it up a notch because today it’s all about Pork Belly Burnt Ends!
So delicious that they won’t last long!
Why You’ll Love Pork Belly Burnt Ends!
- They are so flavorful because they have great marbling of the fat in the pork belly just like bacon.
- These bite sized pieces of meat full of flavor and super tender and juicy.
- Easy to make! Just toss them in a quick homemade rub and then smoke them. To finish them off you toss them in a bbq sauce too!
- Easy to eat and serve for a party. Finger food! No toothpicks required because everyone will be picking them right out of the pan when they are done!
Ingredients for Pork Belly Burnt Ends
- Pork rub – We use our homemade Dry Rub for Pork, but any pork rub will do.
- Pork belly
- BBQ Sauce – Use your favorite kind, we usually use Sweet Baby Ray’s.
- Brown sugar
How to Make Pork Belly Burnt Ends
- Preheat your smoker to 250 degrees.
- Trim excess skin and fat off the pork belly.
- Slice into cubes. Place in a large bowl.
- Add the dry rub and toss until pieces are coated.
- Place cubes onto a wire rack or directly on the smoker.
- Smoke for 2 hours.
- Mix together BBQ sauce, honey and brown sugar. Stir until combined.
- Remove the cubes from the smoker and place into a foil pan and toss in BBQ sauce until covered.
- Slice butter and place on top of pork mixture. Cover the pan with aluminum foil and place back on the smoker.
- Smoke for an additional 90 minutes.
- Remove the foil, close the lid to the smoker, and smoke for another 15-30 minutes to let the sauce thicken up.
We LOVE this awesome baking sheet with rack to use with our smoker. We just pop these pieces of pork on the baking rack, put the sheet pan under it and transport it out to the smoker and place the baking rack on the grill.
It’s super handy and makes clean up a breeze.
I can not recommend these enough. They’ve made smoke meat so much easier!
What is Pork Belly?
It’s what bacon is made from. That’s right, it’s the same cut of pork that you will slice bacon into. It has not been sliced, smoked or cured. Pork belly comes from the underside of the pig and is made from layers of fat and meat.
If you can’t find this as your grocery store head to the butcher and get it there. Look for a pork belly that has as much meat on it as possible and less fat. Sometimes grocery stores have it behind the counter, so ask to make sure.
The great thing about pork belly is that it doesn’t dry out because of the marbling of that fat. These layers of fat allow it to stay nice and juicy instead of drying out as it is slowly smoked.
Can you eat the skin on pork belly?
You can eat the skin on pork belly – crisped up, it’s delicious! But this recipe calls for the skin to be removed. If the meat you purchase has the skin on it, just ask your butcher to remove it, or slice it off yourself.
How to Store Leftovers
Fridge: Store any leftover burnt ends in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Place in an airtight, freezer safe container and place in the freezer for up to three months.
How to Reheat Leftovers
Place on a baking sheet and reheat in the oven at 350 degrees Fahrenheit or place them back in the smoker.
If you are using frozen leftovers let thaw in the refrigerator overnight.
What kind of pellets should I use for Pork Belly Burnt Ends?
We recommend a cherry wood pellet for smoking these burnt ends. Other great option would be hickory, pecan, maple or a competition blend pellet.
More great appetizer recipes!
- Bacon Wrapped Jalapeno Poppers
- BBQ Little Smokies with Bacon
- Smoked Eggs
- Teriyaki Smoked Steak Bites
- Grilled Corn Salsa
- Bacon Wrapped Grilled Brussels Sprouts
- Pulled Pork Taquitos with Chipotle Ranch Dressing
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Smoked Pork Belly Burnt Ends
- 1 cup Pork Rub
- 8-10 pounds pork belly sliced into cubes
- 1 cup BBQ Sauce
- 2 Tablespoons honey
- 1 Tablespoon brown sugar
- 4 Tablespoons butter
- Preheat your smoker to 250 degrees Fahrenheit according to manufacturer's directions.
- Trim excess skin and fat off the pork belly. Slice into 1 1/2 – 2 inch cubs. Place in a large bowl.
- Add your dry rub to the bowl with pork belly and toss until pieces are coated. Place cubes onto a wire rack or directly on the smoker.
- Cover smoker lid and smoke for 2 hours. Look for a darker red color and modest bark to develop.
- In a small bowl mix together BBQ sauce, honey and brown sugar. Stir until combined.
- Remove the pork belly cubes from the smoker and place into a foil pan and then toss in BBQ sauce until covered. Slice butter into small slabs and place on top of pork mixture. Cover the pan with aluminum foil and place back on the smoker.
- Cook for an additional 90 minutes or until about an internal temperature of 200 degrees F.
- Remove the foil, close the lid to the smoker, and smoke for another 15-30 minutes to let the sauce thicken up. Remove from smoker and serve.
- Store any leftover burnt ends in an airtight container in the refrigerator for up to 3-4 days.
- Place on a baking sheet and reheat in the oven at 350 degrees Fahrenheit or place them back in the smoker.
- We recommend a cherry wood pellet for smoking these burnt ends. Other great option would be hickory, pecan, maple or a competition blend pellet.
Leave a Comment