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Pork Belly 1st Attempt

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  • BBQ_Ind33D
    Club Member
    • Apr 2017
    • 6

    Pork Belly 1st Attempt

    I'm thinking about smoking a pork belly today which would be my first one. The plan would be to pick one up at Costco or the butcher, apply a sweet n spicy rub, smoke with apple wood at 225 for about 2 hrs then wrap in butcher paper until an internal temp of 200. I was wondering if anyone had recommendations or suggestions, what to look for in the cut, trimming, if my above steps should be adjusted etc..?
  • RustyHaines
    Club Member
    • Sep 2017
    • 676
    • Madison, WI

    Any thought to doing pork belly burnt ends? https://www.youtube.com/watch?v=nL82hlORY-k


    • tRidiot
      Club Member
      • Dec 2015
      • 680
      • NE OK
      • Traeger BBQ124
        Yoder YS480
        Chargriller Duo gas/charcoal side-by side

      Pork belly burnt ends. If you're getting a whole pork belly, do half as burnt ends. I'm not kidding. Not even partially.

      Of all my cooking over all the years, pork belly burnt ends are hands' down the single BEST item I have EVER cooked.


      • JeffJ
        Charter Member
        • Feb 2015
        • 2416
        • Michigan
        • Jeff

        I agree regarding the burnt ends. They are a treat!


        • BBQ_Ind33D
          Club Member
          • Apr 2017
          • 6

          MMMmmm burt ends look delicious. I think I'm going to wait and do this in a few weeks when I'm not on Keto so I can use brown sugar and other sweetness. Thanks everyone I think I'll just pull some leftover brisket from the freezer and sous vide for tonight's BBQ fix.


          • fracmeister
            Founding Member
            • Jul 2014
            • 1154
            • Sprang, TX
            • Dances with lemmings

              (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

            I am a huge PBBE fan. My approach:
            cut into 1" cubes...try to make them even. others suggest a bit larger but i like the surface area
            rub first with the meathead mustard based carolina sauce recipe then roll in memphis meat dust
            smoke at 225 on a mat at least 0.5" apart for several hours till really soft and internal is 155F +

            remove, place in aluminum pan. add i stick butter, 1 cup brown sugar and generous amount of honey, stir to coat.
            keep cooking another couple hours at 225, stirring occasionally if you didn't cover with the sweet stuff. Sometimes I cover with foil, sometimes i dont.

            eat a few

            drain off excess sauce and grease, toss in your favorite KC style sauce, just to coat.

            cook again until the sauce tacks up well. uncovered

            eat some more before you serve because you might not get any.

            similar but not identical to others recipes.


            • BBQ_Ind33D
              Club Member
              • Apr 2017
              • 6

              OK everyone thanks for all of the suggestions. I picked up a 5lbs pork belly at the butcher yesterday and they only had frozen. I just decided to go with burnt ends and put them in about 30 minutes ago around 215 degrees in the Primo. I used a half and half rub made with 1/2 Obie-Cue's Sweet N Heat and 1/2 Spiced Apple Rub from B's Rubs. Can't wait to see how these turn out.
              Attached Files


              • Troutman
                Troutman commented
                Editing a comment
                Man, those are little chunks of heaven

              • Ahumadora
                Ahumadora commented
                Editing a comment
                They are pretty forgiving so don't worry too much about pit temp. I gave 1/2 a pork belly a spanking at 325f on Saturday along with burnt ends and turned out super juicy n tender.

              • BRic
                BRic commented
                Editing a comment
                Wow ,them chunks look good !
            • BBQ_Ind33D
              Club Member
              • Apr 2017
              • 6

              Turned out great but I ate too many and didn't feel so well last night lol.... I put butter, brown sugar, honey, and a small bottle of Tiger sauce and then cooked with foil cover another 2 hrs as suggested. I next drained the juice and added a combo BBQ sauce and they went on another 30 mins. Turned out great and will most definitely make them again. -
              Attached Files


              • Attjack
                Club Member
                • Aug 2017
                • 3777
                • Primo XL
                  Weber 26"
                  Weber 22"
                  Weber 22"
                  Weber 18"
                  Weber Jumbo Joe
                  Weber Green Smokey Joe (Thanks, Mr. Bones!)
                  Weber Smokey Joe
                  Orion Smoker

                  DigiQ DX2
                  Slow 'N Sear XL
                  Arteflame 26.75" Insert

                  Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
                  - With Rear Infrared Burner
                  - With Infrared Sear Burner
                  - With Rotisserie
                  Empava 2 Burner Gas Cooktop
                  Weber Spirit 210
                  - With Grillgrates
                  ​​​​​​​ - With Rotisserie
                  Weber Q2200

                  Blackstone Pizza Oven

                  Portable propane burners (3)
                  Propane turkey Fryer

                  Fire pit grill

                I've only made burnt ends once and they were so good I thought to myself maybe you should make this anymore.


                • Rfhd69
                  Charter Member
                  • May 2015
                  • 142
                  • SW Washington
                  • WSM 22.5, PBC, GMG Jim Bowie, Traeger Texas

                  Those look amazing! Nice job.


                  • HawkerXP
                    Club Member
                    • Jul 2016
                    • 5128
                    • Northern Virginia
                    • 3 Weber kettles, and a PBC
                      Dot w two probes
                      Slo n Sear
                      Cold beer

                    Looks great!




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