Hickory Smoked Pork Belly Burnt Ends
Cubed pork belly tossed in a sweet and tangy BBQ sauce and caramelized to perfection.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 5 pounds Skinless Pork Belly
- 1/2 cup Sweet BBQ Rub
- 4 tablespoons Unsalted Butter
- 1/4 cup Brown Sugar
- 2 tablespoons Honey
- 1 cup BBQ Sauce
- 1/4 cup Apple Juice
- 3 pieces Hickory Wood Chunks
- 2 tablespoons Yellow Mustard(optional)
Instructions
- 1
Preheat your smoker to 250°F (121°C) using hickory wood for a strong, smoky flavor profile.
- 2
Slice the pork belly into uniform 1.5-inch cubes, ensuring they are even for consistent cooking.
- 3
Apply a light coat of yellow mustard as a binder, then generously coat all sides of the cubes with the BBQ rub.
- 4
Place the cubes on a wire cooling rack and set the rack inside the smoker; smoke for 3 hours until a dark mahogany bark forms.
- 5
Remove the cubes from the smoker and place them into a disposable aluminum foil pan.
- 6
Add the butter slices, brown sugar, honey, and apple juice to the pan, then cover tightly with aluminum foil.
- 7
Return the covered pan to the smoker for 1.5 to 2 hours, or until the pork reaches an internal temperature of 205°F and is fork-tender.
- 8
Drain the excess liquid, toss the cubes in the BBQ sauce, and smoke uncovered for a final 15-20 minutes to set the glaze.
Ratings & Reviews
No ratings yet
