Smoky Pork Belly Burnt Ends

Follow our step-by-step guide on how to make Smoky Pork Belly Burnt Ends.

1. Step 1

   Start by preheating your smoker to a cozy 235°F (113°C).

2. Step 2

   Once it’s warmed up and ready to go, toss in your favorite wood pieces to get that delicious smoke rolling.

3. Step 3

   In a large mixing bowl, take your pork belly pieces and sprinkle in 1/4 cup of dry rub.

4. Step 4

   Give them a good toss until every piece is beautifully coated with flavor.

5. Step 5

   Next, lay the seasoned pork belly on a wire mesh baking tray, making sure they have a little space between them—this helps them smoke evenly.

6. Step 6

   Now, it’s time to place the tray in your preheated smoker.

7. Step 7

   Let the magic happen as you smoke the pork belly for about 3 1/2 hours, keeping the temperature between 235°F and 250°F (113°C to 121°C).

8. Step 8

   Don’t forget to add more wood as needed to keep that smoky goodness flowing.

9. Step 9

   After 3 1/2 hours, carefully transfer the smoked pork belly into an aluminum foil pan, arranging them in a single layer for even cooking.

10. Step 10

    Now, let’s amp up the flavor! Top the pork belly with brown sugar, a drizzle of honey, pats of butter, 1/2 cup of barbecue sauce, a splash of apple juice, apple jam, and the rest of your dry rub.

11. Step 11

    Cover the pan tightly with aluminum foil to lock in all those delicious flavors.

12. Step 12

    Pop the covered pan back into the smoker and let it work its magic for another 2 hours at a steady 250°F (121°C).

13. Step 13

    Once that time is up, carefully remove the pan from the smoker and peel off the foil lid.

14. Step 14

    Gently transfer the pork belly pieces to a clean foil pan, drizzling the remaining barbecue sauce over the top for that extra burst of flavor.

15. Step 15

    Discard the old pan and any liquid that’s collected.

16. Step 16

    Now, place the new pan back in the smoker, but this time, leave it uncovered.

17. Step 17

    Let it smoke for an additional 15 to 20 minutes, just until the sauce becomes slightly tacky—this is where the magic happens! Keep an eye on it; you want that perfect rendered texture.

18. Step 18

    Once it’s done, take it out of the smoker and serve immediately.

19. Step 19

    Enjoy the mouthwatering results of your hard work!.