Smoked Pork Belly Burnt Ends

4.72 from 7 votes

Tender, juicy Pork Belly Burnt Ends on your smoker! These are seasoned with a homemade rub, smoked on your Traeger and tossed in BBQ Sauce!

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: American

Keyword: Pork Belly Burnt Ends

Servings:

Calories: 1029kcal

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.