Pork Belly Burnt Ends
Smoky, succulent Smoked Pork Belly Burnt Ends! These little bites of barbecue bliss are like a flavour explosion in every mouthful, and trust me, you won't be able to resist their juicy allure.
Equipment
- Hark Chubby Smoker
- Heat Resistant Gloves
- FireBoard 2 Drive
- Long Tongs
- Roasting Tray
- Lump Charcoal (Hardwood Lump Charcoal)
- Ironbark Firewood
- Red Devil Blow Torch
- Alluminium Tray
- Foil
- Cooling Rack
Ingredients
- 2 kg pork belly
- 2-3 tbs olive oil
Pork Rub
- ¼ cup brown sugar
- 2 tbsps coarse Kosher salt be sure to use the right kind of salt!
- 1 tbsp freshly ground black pepper
- 1 tbsp paprika
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
Sauce
- ½ to 1 cup Loot-n-Booty Original Competition Sauce (alternatively your favourtie BBQ Sauce)
- 4 tbsp salted butter
- ⅓ cup honey
Instructions
- Light your lump charcoal in the firebox and let it burn until you've got a nice bed of glowing embers. Keep the intake and exhaust vents open to let that sweet, smoky airflow do its magic.
- Once your smoker is running nice and hot, aim for a temperature of around 107°C to 121°C/225°F to 250°F.
- Trim off the skin and top layer of pure fat of the pork belly and cut the meat into 1 ½-inch cubes.
- Rub the meat with a drizzle of olive oil, then combine the pork rub ingredients and sprinkle generously over the meat, rubbing it in to cover each piece.
- Arrange the pork belly cubes on a wire cooling and baking rack, then place on the smoker and smoke between 107°C to 121°C/225°F to 250°F for 2 ½ to 3 hours until dark red and a nice bark starts to form.
- Transfer the pork belly cubes to a disposable aluminium pan and add BBQ sauce, butter, and honey, stirring to evenly coat the cubes of pork belly.
- Cover with foil, then return the sauced pork belly to the smoker and cook for another 60 to 90 minutes, until the meat reaches 93°C to 96°C/200°F to 205°F when a digital meat thermometer is inserted into the middle of one of the burnt ends or until a toothpick inserted into the burnt ends goes in and comes out easily.
- Remove the foil and cook uncovered for another 15 minutes to let the sauce thicken up a bit, then remove the pork belly burnt ends from the smoker and serve.
Notes
| PORK | Internal Temp °C | INTERNAL TEMP °F |
| COOKED | 63 | 145 |
| HAM | 71 | 159 |
| GROUND | 71 | 195 |
| PULLED | 90-96 | 195-205 |
| RIBS | 90-96 | 195-205 |
| SHOULDER COLLAR BUTT | 90-96 | 195-205 |