Recipe for Recipe for Pork Belly Burnt Ends

Introduction 

Brisket burnt ends are delicious! In fact, they're so good that the only way to improve them is to add bacon (a.k.a. pork belly). The Smoked Pork Belly Burnt Ends are every bit as rich, sweet, and savoury as they sound. This is what meat would taste like if it were candy. 

This recipe uses our Slow 'N Sear® Kettle Grill.

Ingredients

• 1.81 kilos of boneless/skinless uncut Pork Belly
• Olive Oil (to coat for rub)
• Course Kosher Salt (only use if you’re using the salt-free Rubs as shown in the video)
• 1 stick of butter
• 1 cup of brown sugar
• ¾ cup of maple syrup
• 1¼ cups of your favourite BBQ sauce (warmed up)
• SnS Grills

Prep 

Before preparing any food recipe, always wash your hands. 

Cut the pork belly into 38.1-50.8 mm squares, coat with olive oil, and season with salt (approximately 1/4 teaspoons per pound or what you are comfortable with). MAKE SURE YOU ONLY USE SALT IF THE RUB YOU CHOOSE IS SALT-FREE; Apply a generous amount of rub and thoroughly mix it in so that all sides are coated. Place the burned ends on a wire rack for easy transport. While you prepare the cooker, allow the rub to adhere.

Cook 

Preheat your grill to 225-250°F. To accomplish this, begin with 12-15 coals banked in one corner of the Slow ‘N Sear®, light them with a Firestarter, allow them to catch, then place lid on cooker and fully open the top vent as well as the “Smoke Hole.” Once you've reached 150- 175°F, start choking back both vents until you've reached your desired temperature.

Check our Low & Slow/225°F lighting instructions for the Slow ‘N Sear®.

After preheating the Slow ‘N Sear® Kettle and adding hot water to the water reservoir, place the rack with burnt ends on the indirect side of the cooker, cover, and allow to cook until the bark/crust is well-formed. This happens in about 2 hours, or when the internal temperature of the meat reaches 160-180°F. 

Then, in a foil pan, combine the burnt ends with the butter, bbq sauce, brown sugar, and maple syrup, and mix well. Cover the pan with foil and return it to the indirect heat setting on the cooker until the burnt ends are tender. This takes 60-90 minutes, or until the internal temperature of the meat reaches 200-210°F.

Check the temperature/tenderness with an instant-read thermometer. Once tender, remove the foil covering from the pan, mix the burnt ends, and continue to cook indirectly for another 20-30 minutes to allow the liquid to set up and stick to the burnt ends. Remove from the oven, place the platter on top, and ENJOY!