Brown Sugar Maple Bourbon Pork Belly Burnt Ends

Nothing is as quintessentially BBQ like Burnt Ends. Now traditionally Burnt Ends are made from the point of a beef brisket. Typically the brisket is smoked whole then when the leaner flat is done the fattier point is separated and put back in the smoker to cook longer so the meat is tender and the fat has time to completely render then served chopped into cubes with sauce. Another popular meat for Burnt Ends is pork belly. Pork belly is the large boneless cut of pork that bacon comes from.

I picked up a 4 lb pork belly to do on my smoker. The first thing you will need to do is trim the fat cap because it is usually very thick.

Using a sharp knife trim off as much of the fat cap as you can.

Once trimmed cut the belly down to 1 inch cubes. As you cut them down into cubes place the cubes in a large disposable foil pan. Take your favorite rub, no matter if it is your own homemade rub or a store bought one. Cover the cubes with your rub and toss to completely cover all sides in the rub.

Fire up your smoker and get it up to temp, 250-275. I usually like hickory when I am doing pork but I find that combining hickory with cherry, or some other fruity wood such as apple or pecan, works fantastically with pork belly.

Once your smoker hits the 250-275 range place the seasoned pork belly cubes directly on the smoker fat side up. Let the pork belly smoke for 2.5 hours. Remember to keep the lid of the smoker closed, lookin’ ain’t cookin’.

After 2 hours remove the pork belly cubes from the smoker and return them to the disposable foil pan. Cover the pork with 3/4 cup light brown sugar and 1 cup maple syrup, please use the real stuff. Toss the pork in the brown sugar and maple syrup mixture then top with half a stick of butter cut into pads.

Cover the pan with foil and put back in the smoker still at the 250-275 temp and smoke covered for another hour. After smoking it covered for an hour with the brown sugar and maple syrup. Remove foil covering and coat the delicious pork belly in your favorite Bourbon BBQ sauce then return to the smoker uncovered for 15-20 minutes, long enough to caramelize the sauce.

Nothing is as quintessentially BBQ like Burnt Ends. Now traditionally Burnt Ends are made from the point of a beef brisket. Typically the brisket is smoked whole then when the leaner flat is done the fattier point is separated and put back in the smoker to cook longer so the meat is tender and the fat has time to completely render then served chopped into cubes with sauce. Another popular meat for Burnt Ends is pork belly. Pork belly is the large boneless cut of pork that bacon comes from.

I picked up a 4 lb pork belly to do on my smoker. The first thing you will need to do is trim the fat cap because it is usually very thick.

Using a sharp knife trim off as much of the fat cap as you can.

Once trimmed cut the belly down to 1 inch cubes. As you cut them down into cubes place the cubes in a large disposable foil pan. Take your favorite rub, no matter if it is your own homemade rub or a store bought one. Cover the cubes with your rub and toss to completely cover all sides in the rub.

Fire up your smoker and get it up to temp, 250-275. I usually like hickory when I am doing pork but I find that combining hickory with cherry, or some other fruity wood such as apple or pecan, works fantastically with pork belly.

Once your smoker hits the 250-275 range place the seasoned pork belly cubes directly on the smoker fat side up. Let the pork belly smoke for 2.5 hours. Remember to keep the lid of the smoker closed, lookin’ ain’t cookin’.

After 2 hours remove the pork belly cubes from the smoker and return them to the disposable foil pan. Cover the pork with 3/4 cup light brown sugar and 1 cup maple syrup, please use the real stuff. Toss the pork in the brown sugar and maple syrup mixture then top with half a stick of butter cut into pads.

Cover the pan with foil and put back in the smoker still at the 250-275 temp and smoke covered for another hour. After smoking it covered for an hour with the brown sugar and maple syrup. Remove foil covering and coat the delicious pork belly in your favorite Bourbon BBQ sauce then return to the smoker uncovered for 15-20 minutes, long enough to caramelize the sauce.

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s