Pork belly burnt ends might be the BEST bite in all of BBQ.
We're trimming up this pork belly into cubes, tossing it on the Traeger, mixing it with a delicious glaze, then it's going back on the Traeger until we hit 205 degrees.
The result?
Melt-in-your mouth pork belly burnt ends that will make you the star of your next backyard BBQ party!
How To Make Smoked Pork Belly Burnt Ends
This smoker recipe has a few steps involved, but it's very straightforward:
We're taking a giant old slab of pork belly, and cutting it down into smaller cubes. We'll hit in with some rub, then toss it on the smoker for a few hours.
Then, we'll pull the burnt ends off and mix it with a special BBQ glaze. And then toss them back on the smoker until they're done.
We made this for the NFL Divisional playoffs and they were an absolute hit!
The beautiful thing about these burnt ends is that they're a meal all by themselves. They're best served as an appetizer with some toothpicks!
The Ingredients
- Pork belly. A thick, fatty cut of Swift pork, perfect for smoking. We picked up this 13-pound slab at Costco, divvied it up, and made smoked pork belly at the same time.
- BBQ rub. We used our sweet & spicy rub, but you can use your favorite rub.
- BBQ sauce. We used our signature BBQ sauce, but again, you can go with whichever one you prefer.
- Honey. To help make the special glaze.
- Butter. For added fat flavor.
- Brown sugar. For a touch of sweetness.
The Directions
1. Fire up your smoker to 225 degrees. Meanwhile, trim the pork belly, paying special attention to remove any silver skin.
2. Using your sharpest knife, cut the pork belly into 1.5-inch cubes.
3. Generously season the pork belly on all sides with your rub. Allow the rub to adhere to the pork for at least 15 minutes.
4. Line a large baking sheet with parchment paper, then place the pork belly cubes on the paper, fat side down.
5. Place the baking tray with the pork belly in the smoker. Smoke until the internal temperature hits 190 degrees F, about 2-2.5 hours.
6. Meanwhile, prepare the glaze by combining the BBQ sauce in the honey in a small sauce pan over low heat, for about five minutes, stirring occasionally.
7. When the pork belly has hit 190F, remove from the smoker and place in an aluminum pan. Pour the glaze over the pan, making sure all pieces are coated well, and sprinkle brown sugar on top.
8. Cover the aluminum pan with foil, and return to the smoker until the pork reaches an internal temperature of 205F, about another 1.5-2 hours.
9. When finished cooking, remove the pan from the smoker and allow the pork to cool. Serve with toothpicks and enjoy!
Storage Tips
- To Store. Allow the burnt ends to cool, then wrap them in an airtight container or resealable plastic bag. Store it in the refrigerator for up to 3-4 days.
- To Freeze. We don't really recommend freezing these as they're come out super-dry when you go to defrost them.
- To Reheat. You can reheat the burnt ends gently to maintain their texture and flavor. Reheat them in a 300°F oven in a covered pan on the stovetop with a little bit of BBQ sauce or liquid to prevent them from drying out.
What To Serve With Smoked Chicken Wings
- Coleslaw. A classic side dish that complements the rich, smoky flavor of the pork belly with its tangy, crunchy texture.
- Smoked baked beans. A flavorful side dish that adds a hearty and savory element to the meal.
- Smoked mac and cheese. A classic comfort food that pairs nicely with the smoky, savory flavors of the pork belly.
Recommended Tools
- Traeger Grill. I love my Traeger 780 for all things smoking, but you can use the smoker of choice.
- Meat Thermometer. I use this MEATER to keep an eye on the internal temp during the cook, and then just to be sure, I also check it with this Thermapen One at the end of the cook.
- Pellets. I've really been digging the pellets from BBQ'ers Delight.
- Boning Knife. I love this super sharp knife to trim the fat off the pork and cut it into nice cubes.
Frequently Asked Questions
It's possible to overcook burnt ends. You should aim for an internal temperature of around 205F.
You should remove any excess skin from the pork belly before smoking.
Aim for a temperature between 195F and 205F internal. We like to cook ours to 205F.
Yes, pork belly burnt ends are quite fatty. This gives them most of their flavor. A lot of the fat renders during the smoking process.
Other Smoked Pork Recipes To Try
The Best Smoked Pork Belly Burnt Ends (On The Traeger)
Ingredients
- 1 package pork belly
- 1 cup BBQ sauce
- 1/4 cup seasoning
- 1/4 cup honey
- 1/4 cup butter unsalted & cubed
- 1/4 cup brown sugar
Instructions
- Fire up your smoker to 225 degrees. Meanwhile, trim the pork belly, paying special attention to remove any silver skin.
- Using your sharpest knife, cut the pork belly into 1.5-inch cubes.
- Generously season the pork belly on all sides with your rub. Allow the rub to adhere to the pork for at least 15 minutes.
- Line a large baking sheet with parchment paper, then place the pork belly cubes on the paper, fat side down.
- Place the baking tray with the pork belly in the smoker. Smoke until the internal temperature hits 190 degrees F, about 2-2.5 hours.
- Meanwhile, prepare the glaze by combining the BBQ sauce in the honey in a small sauce pan over low heat, for about five minutes, stirring occasionally.Â
- When the pork belly has hit 190F, remove from the smoker and place in an aluminum pan. Pour the glaze over the pan, making sure all pieces are coated well, and sprinkle brown sugar on top.
- Cover the aluminum pan with foil, and return to the smoker until the pork reaches an internal temperature of 205F, about another 1.5-2 hours.
- When finished cooking, remove the pan from the smoker and allow the pork to cool. Serve with toothpicks and enjoy!Â
