Pork belly BURNT ENDS?!?

[Mudkat]

Spinaker Do you dry brine the belly first or adf salt to the MMD?

[Henrik]

What Jerod said.

[Spinaker]

Oh hell yeah

[Jerod Broussard]

skin OFF

[Cajun of Arabia]

so, i forgot to ask.. skin on or off?

[clb239]

Here is my first attempt at Pork Belly Burnt Ends...will definitely be doing this again...

[EdF]

Thanks!

[Ernest]

Smoked belly is good eats!! Really really really good eats. Served cubed with a little kicked up spice sprinkled all over.
Too rich for serving with BBQ, in my opinion.

[CandySueQ]

3 hours, then pan with sauce and cover, cook 90 minutes. Uncover pan, cook 15 minutes more. According to recipe I just viewed on Facebook (must be true). I don't agree with adding extra oil and butter, pork belly plenty greasy.

[Elton's BBQ]

Glad i could be to some inspiration.. :-)
Cheers Willy

[Spinaker]

EdF Roughly, 3 hours. They are awesome

[CandySueQ]

I've not cooked any but I've eaten some. Difference was Smokin Guns Hot for rub and no glaze. it was a heavenly bite!

[Willy]

Just tried a Filipino dish called "tocino" in a restaurant. I'ts basically a crispy, sugar glazed strip of pork belly. The traditional cooking methods are boiling (???) and deep frying, but I suspect a smoking technique would be very successful when followed by a sear. I haven't tried it yet, but it's on the list, along with oodles of other ideas, including a couple of Elton's BBQ 's that he posted today.

Here's one of many links to a tocino recipe: http://www.foxyfolksy.com/tocino-rec...et-cured-pork/

[EdF]

Rough timing?

[Spinaker]

Yes! There are amazing here is how I do them.
I love to make Malcolm Reed's Pork Belly Burnt Ends.

Here goes......
Take the pork belly and cut it into cubes about an inch square. Then take the cubes and cover them in your favorite sweet rub. (Memphis Dust is a great option for this)
I like to put the cube on a wire rack, this makes it pretty easy to move them all in and out of the smoker. (I do this with wings as well) Then I place the rack in the smoker at about 275 F. Let them smoke until they are at about 175 F internal, or they have enough bark. To me, the more bark the better, especially for burnt ends.
Once they have enough bark, take them out of the smoker and throw them into a foil or stainless pan. Cover the pieces in brown sugar, throw in a half or full stick of butter and maybe some honey or a sweet sauce. I looooove Blues Hog Sauce for this step. Cover the pan and throw it back on the smoker. Let them cook until about 190 F.
They should be soft and very tender. Remove the foil top and cover with a glaze of your choice. ( I like to use Texas Pepper Jelly's Rib Candy.) Make sure they are good and covered in the glaze.
Then return to the smoker, uncovered just to firm up that glaze. Enjoy. These are amazingly good.

This is a killer recipe.