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Pork belly burnt ends advice

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    #1

    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!
    Tags: None
    #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).
    • 2 likes

    Comment

      #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.
      • 3 likes

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      • HouseHomey
        #3.3
        HouseHomey commented
        July 26, 2020, 08:27 AM
        Editing a comment
        Yep
      • smokin fool
        #3.4
        smokin fool commented
        July 26, 2020, 08:40 AM
        Editing a comment
        This, only addition I make is I cook them on a grate in the pan, gets them out of the grease.
        • 1 like
      • Sweaty Paul
        #3.5
        Sweaty Paul commented
        July 27, 2020, 07:10 PM
        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
        • 1 like
      #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.
      • 3 likes

      Comment

        #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

          #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: 96 Size: 186.2 KB ID: 886719
          • 5 likes

          Comment

          • HouseHomey
            #6.1
            HouseHomey commented
            July 26, 2020, 07:59 PM
            Editing a comment
            Damn fine!!!
          #7
          Came out melt-in-yer-mouth perfect! Thanks all.
          Attached Files
          • 5 likes

          Comment

          • HouseHomey
            #7.1
            HouseHomey commented
            July 26, 2020, 07:59 PM
            Editing a comment
            Looks great!! Congratulations
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