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Pork belly burnt ends advice

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  • TimMDWSM
    Club Member
    • May 2020
    • 28
    • Odenton,MD

    Pork belly burnt ends advice

    I’m going to do some pork bell burnt ends Sunday, but need a bit of advice. I’m cooking two pounds worth, but every recipe and video I see calls for 5-8 pounds. So I am wondering if I need to adjust the length of cook.

    Shooting for 275 degrees in the Weber Smokey Mountain. Thinking 3 hours, then slather with a lot of yummy stuff and then cook in a foil pan for an additional hour. Will that be too long? What internal temp do I need to be shooting for?

    Thanks! I’ll reward you with pics of the finished product!
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3228
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    I don't think that would be too long. The time for the longer piece of belly is based on its thickness. And the thickness of the smaller piece is likely to be pretty similar given the cut. The length hasn't affected the cooking time very much when I've made bacon or siu yuk (crispy roasted belly).

    Comment

    • Jfrosty27
      Club Member
      • Mar 2020
      • 1406
      • Muskego, WI
      • Current cookers:
        Rec Tec RT700 "Bull" pellet cooker
        Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
        Weber Genesis 3 burner gas grill w/ rotisserie
        Charbroil Grill2Go gas grill
        Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
        Onlyfire rotisserie kit for 22" kettle
        Weber Smokey Joe
        SnS Deluxe
        Vortex
        The Orion Cooker convection cooker/smoker (two of them)
        Blackstone 17" griddle
        Joule Sous Vide circulator

        Favorite beer: Anything that's cold!
        Favorite cocktail: Bourbon neat

      #3
      I do mine by cutting into cubes before they go in the smoker. Cuts cook time way down and allows rub and smoke all around the cubes. I pan them, hit with sauce, and cover for the last couple hours. Then uncover for the final hour.

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        Yep

      • smokin fool
        smokin fool commented
        Editing a comment
        This, only addition I make is I cook them on a grate in the pan, gets them out of the grease.

      • Sweaty Paul
        Sweaty Paul commented
        Editing a comment
        I also cut mine into cubes and put on smoker. I place them on jerky racks for the smoking portion. When I have enough smoke/color on them I then wrap in foil with a touch of apple cider and honey to braise in the foil after increasing temp from 250 to 300. Then once they are done cover with some sauce and cook uncovered for 30 minutes to tack up the sauce.
        -Sweaty Paul
    • HouseHomey
      Club Member
      • May 2016
      • 5580
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Primo Oval xl

        Slow n Sear (two)
        Drip n Griddle
        22" Weber Kettle
        26" Weber Kettle one touch
        Blackstone 36” Pro Series
        Sous vide machine
        Kitchen Aid
        Meat grinder
        sausage stuffer
        5 Crock Pots
        Akootrimonts
        Two chimneys (was 3 but rivets finally popped, down to 1)
        cast iron pans,
        Dutch ovens
        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        KBB
        FOGO
        A 9 year old princess foster child
        Patience and old patio furniture
        "Baby Girl" The cat

        Erik S.

      #4
      Cubes for sure. You will definitely need more than two pounds though.

      Cubes to get good stuff all around the meat. See below. And it’s a lot less messy and easier to handle when pre cut.

      Also what EdF said

      Click image for larger version  Name:	4EB8A766-82FF-4D7D-8258-A995CECB1BDA.jpeg Views:	0 Size:	3.48 MB ID:	886557
      Last edited by HouseHomey; July 26, 2020, 08:28 AM.

      Comment

      • Henrik
        Founding Member - Moderator Emeritus
        • Jul 2014
        • 4526
        • Stockholm, Sweden

        #5
        I agree, cut into cubes to get rub on all sides. Also easier to work with. Two pounds will cook just fine, you've got some good eatin' ahead!

        Comment

        • barelfly
          Club Member
          • Dec 2017
          • 1472
          • New Mexico
          • Smokin-It 3D
            Weber Kettle with an SNS
            Masterbuilt kettle that I call the $30 wonder grill
            Bullet by Bull Grills gasser
            Anova WiFi sous vide machine
            Thermoworks Thermapen and Chef Alarm

          #6
          You don’t say!

          I’ve got these going now, Aiming for 225 but may be a little hotter, 240* but I’m going 3 hours there then into a cover foil pan for an hour aNd then uncovered for 30-60 minutes. See how this turn out!

          Click image for larger version

Name:	DFADA9EF-EC41-4DEA-BA03-4544A2FB0492.jpeg
Views:	74
Size:	5.49 MB
ID:	886719

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            Damn fine!!!
        • TimMDWSM
          Club Member
          • May 2020
          • 28
          • Odenton,MD

          #7
          Came out melt-in-yer-mouth perfect! Thanks all.
          Attached Files

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            Looks great!! Congratulations

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        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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