The Perfect Smoked Pork Belly Burnt Ends (On The Traeger) (2024)

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Best Smoked Pork Belly Burnt Ends

Written by Mike Futia | UpdatedOctober 16, 2023

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, 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.

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 myTraeger 780 for all things smoking, but you can use the smoker of choice.
Meat Thermometer. I usethis MEATERto keep an eye on the internal temp during the cook, and then just to be sure, I also check it with thisThermapen One at the end of the cook.
Pellets. I've really been digging thepellets 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

Can You Overcook Pork Belly Burnt Ends?

It's possible to overcook burnt ends. You should aim for an internal temperature of around 205F.

Do You Leave The Skin On Pork Belly Burnt Ends?

You should remove any excess skin from the pork belly before smoking.

What's The Best Temperature For Pork Belly Burnt Ends?

Aim for a temperature between 195F and 205F internal. We like to cook ours to 205F.

Are Pork Belly Burnt Ends Fatty?

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

Smoked Pork Belly Burnt Ends
3-2-1 Ribs
Smoked Pork Tenderloin
Smoked Spare Ribs
Smoked Pulled Pork

The Best Smoked Pork Belly Burnt Ends (On The Traeger)

Delicious, simple, melt-in-your mouth smoked pork belly burnt ends recipe on the smoker. YUM!

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Course Main Course

Servings 6 people

Calories 255 kcal

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.
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!

Nutrition

Calories: 255kcalCarbohydrates: 47gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 557mgPotassium: 257mgFiber: 5gSugar: 37gVitamin A: 511IUVitamin C: 1mgCalcium: 184mgIron: 4mg

Tried this recipe?Let us know how it was!

Mike Futia

Hello, I'm Mike Futia, a passionate griller and BBQ enthusiast. I'm the creator of Grill Frenzy, and I'm committed to sharing my knowledge of grilling and smoking with you. I believe that BBQ and grilling should be accessible to everyone. Whether you're a seasoned pro or just starting out, I'm here to guide you on your grilling journey. Welcome!

LEARN MORE ABOUT MIKE

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Best Smoked Mango Habanero Wings

Greetings, barbecue aficionados! Mike Futia here, your dedicated guide in the realm of grilling and smoking. With a passion for all things BBQ, I've cultivated my expertise through years of hands-on experience and a commitment to perfecting the art of smoked delicacies. Now, let's dive into the delectable world of smoked pork belly burnt ends and unpack the key concepts from the provided article.

1. Pork Belly Burnt Ends - Culinary Masterpiece:

Expertise: As a seasoned griller and BBQ enthusiast, I've experimented with various cuts and techniques to achieve the perfect bite. Pork belly burnt ends, a pinnacle of BBQ excellence, have become a specialty of mine.
Article Highlights: The recipe involves taking a thick, fatty cut of Swift pork belly, applying a flavorful rub, smoking it on a Traeger grill, glazing with a special BBQ glaze, and smoking until the internal temperature hits 205 degrees. The result? Melt-in-your-mouth pork belly burnt ends that steal the show at any backyard BBQ.

2. Recipe Overview:

Steps: The process includes trimming the pork belly, seasoning with a rub, smoking, glazing, and returning to the smoker until the desired temperature is reached.
Special Touch: The glaze, a combination of BBQ sauce, honey, butter, and brown sugar, adds a perfect balance of sweetness and richness.

3. Ingredients:

Pork Belly: A thick, fatty cut, preferably from Swift pork.
BBQ Rub: The choice of rub is flexible, allowing personalization.
BBQ Sauce: The article recommends using a signature BBQ sauce, but personal preferences are welcome.
Additional Flavors: Honey, butter, and brown sugar contribute to the special glaze.

4. Cooking Process:

Temperature: Smoking is done at 225 degrees, with attention to achieving an internal temperature of 205 degrees for the pork.
Glazing Technique: The glaze is prepared separately and poured over the pork belly in an aluminum pan during the final stages of smoking.

5. Serving and Storage Tips:

Presentation: Best served as appetizers with toothpicks, making them a delightful and convenient party snack.
Storage: Burnt ends can be stored in the refrigerator for 3-4 days, and reheating is recommended for optimal texture and flavor.

6. Recommended Tools:

Traeger Grill: The preferred smoker for this recipe.
Meat Thermometer: Essential for monitoring internal temperatures.
Pellets: BBQ'ers Delight pellets add a distinct flavor.
Boning Knife: A sharp knife for trimming fat and cutting pork into cubes.

7. FAQs:

Overcooking Concerns: Aim for an internal temperature of around 205F to avoid overcooking.
Skin Removal: Remove excess skin from the pork belly before smoking.
Ideal Temperature: The recommended internal temperature range is 195F to 205F.

8. Nutritional Information:

Calories: 255 kcal per serving.
Macronutrients: Balanced mix of carbohydrates, protein, and fats.

9. About Mike Futia:

Background: A passionate griller and the creator of Grill Frenzy.
Philosophy: Committed to making BBQ and grilling accessible to all, whether a seasoned pro or a novice.

In conclusion, armed with this comprehensive guide, you're ready to embark on a flavorful journey into the world of smoked pork belly burnt ends. Happy grilling!