Brisket burnt ends are amazing! In fact they are SO good the ONLY way to improve on them is to add bacon (a.k.a. pork belly). Smoked Pork Belly Burnt Ends are as rich, sweet and savory as it sounds. If meat were a candy, it would taste like this.
This recipe is brought to you by Michael from Everyday BBQ using our Slow 'N Sear® Deluxe Kettle Grill.
- 4 Lbs. 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 video)
- 1 stick of butter
- 1 cup of brown sugar
- ¾ cup of maple syrup
- 1¼ cups of your favorite BBQ sauce (warmed up)
- SnS Grills Not Just For Beef Rub AND Rocky’s Rub
- OR here’s the homemade recipe for you
Always be sure to wash your hands before prepping any food recipe.
Cut the Pork Belly into 1.5”-2.0” squares, cover them in a light coat of olive oil, apply salt (approximately ¼ teaspoon per pound or what you are comfortable with) MAKE SURE YOU ONLY USE SALT IF THE RUB YOU CHOOSE IS SALT-FREE AS SHOWN IN VIDEO, there’s also a homemade rub recipe link in the ingredients list above. Apply rub generously and mix well so all sides are coated. Move burnt ends onto a wire rack for easy transport. Allow rub to adhere while you prepare the cooker.
Set up your grill to cook at 225-250°F. To achieve this, start with 12-15 coals banked in one corner of the Slow ‘N Sear® (as shown in video), light with a Firestarter, allow them to begin to catch, then place lid on cooker and open the top vent fully as well as the “Smoke Hole”. Once you get to 150-
175°F, begin choking back both vents until you dial in your temperature. Click here for low & slow/225°F lighting instructions for the Slow ‘N Sear®.
Once the Slow ‘N Sear® Kettle is pre-heated and the hot water has been added 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 formed well. This will typically happen in roughly 2 hours’ time or when the internal temperature of the meat is 160-180°F. Next, place the burnt ends in a foil pan, add butter, bbq sauce, brown sugar and maple syrup, now mix well. Cover pan with foil and place back on the cooker indirect until the burnt ends are tender. This will typically take 60-90 minutes or once the internal temperature of the meat reaches 200-210°F. Probe with an instant read thermometer to check temp/tenderness. Once tenderness is reached, remove foil covering from pan, mix burnt ends and allow to cook indirect for an additional 20-30 minutes for the liquid to set up and stick to the burnt ends. Remove from cooker, platter up and ENJOY!