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Pork belly burnt ends

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  • Argoboy
    Club Member
    • Apr 2016
    • 406
    • Southern Ontario 70 miles from Detroit

    Pork belly burnt ends

    I made my first batch of burnt ends today and we are not that pleased with the results and I was wondering what everyone thinks of the picture of the finished results? I basically did a 3-2-1 cook like I do with ribs. I dry brined them, put on Memphis dust and smoked them on the Primo at 250F.


    Click image for larger version

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  • Jerod Broussard
    Moderator
    • Jun 2014
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    #2
    What internal temp?

    Comment

    • shify
      Club Member
      • Jun 2017
      • 543
      • Westchester County, NY

      #3
      Did you sauce them? I don’t see anything in your picture.

      My approach is to cube, smoke for about two hours. Then sauce and put in pan and cover and continue cooking till I get the tenderness I want and then uncover for the last 15-30 min to tighten up the sauce. But six hrs seems a bit long to me.
      Last edited by shify; September 3, 2020, 06:17 PM.

      Comment


      • Argoboy
        Argoboy commented
        Editing a comment
        No I did not sauce them yet. I will try sauce tomorrow.

      • shify
        shify commented
        Editing a comment
        Argoboy - hopefully you can rescue it by cooking in a sauce. PBBE need that braise/steam time to really make it work. I’d say a good 1 cup of sauce in the pan and cover and cook for a hr or so.
    • fracmeister
      Founding Member
      • Jul 2014
      • 1343
      • 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"

      #4
      I coat with carolina gold mustard sauce and Memphis meat rub and smoke 2-3 hours at 225. Move to a foil pan add a stick of butter, brown sugar and honey. Cooke for another hour or two. Drain off the fat/sugar mixture and sauce them ... leave cooking till tacked up. Pork belly is fantastic but I’m pretty sure cardboard would taste good like that

      Comment

      • Schwyy
        Club Member
        • Nov 2019
        • 113
        • Andover, MA

        #5
        with the cubes so Small i would do 2-1.5-.5 instead. and when covered put some sort of sauce liquid in there

        Comment

        • smokin fool
          Club Member
          • Apr 2019
          • 2222
          • Mississauga, Ont

          #6
          Check Malcom Reed's you tube video on burnt ends.
          Pretty sure it mirrors fracmeister recipe but I thought he did a three step cook.
          Only smoked these the one time but they turned out fantastic, would do it more if I could find pork belly locally.
          Superstore has it once and a while, Metro once in a blue moon

          Comment


          • Schwyy
            Schwyy commented
            Editing a comment
            +1 i love Malcolm Reed's recipe.

            i usually open up Malcolm Reed and Jess pryles and pick up items from both.

          • Argoboy
            Argoboy commented
            Editing a comment
            That is the video I watched but I did cover them to braise but I used Apple juice and brown sugar instead of butter.

          • clb239
            clb239 commented
            Editing a comment
            I use Malcolm's recipe but have tweaked the sauce that is used for the final part of the cook...Everyone I have cooked them for raved over how they come out...
        • 58limited
          Club Member
          • Dec 2018
          • 1112
          • SE Texas
          • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

          #7
          I use this basic recipe, including their rub: https://www.vindulge.com/smoked-pork...ipe-and-video/ :

          Smoke about three hours at 275*
          Cook in a covered foil pan with braising sauce about 90 minutes to an IT of about 200*
          Uncover and cook 15 minutes to thicken the sauce

          For the braising sauce I use a stick of butter, some honey, some Stubb's original BBQ sauce, and a little water. I also add some chopped peppers and onions to the sauce. It is always a crowd pleaser.

          Click image for larger version  Name:	fetch?id=643144&d=1551317806&type=medium.jpg Views:	0 Size:	114.2 KB ID:	905400
          Last edited by 58limited; September 3, 2020, 08:28 PM.

          Comment

          • pkadare
            Club Member
            • Jun 2019
            • 955
            • Bobcaygeon, Ontario
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            #8
            I've never seen burnt ends done that were not cooked in a liquid.

            Comment


            • Argoboy
              Argoboy commented
              Editing a comment
              I did cook in liquid but we did not think enough fat had rendered off so I smoked them longer. I will add some sauce today.
          • Argoboy
            Club Member
            • Apr 2016
            • 406
            • Southern Ontario 70 miles from Detroit

            #9
            I sauced them up today and here is my final picture, we have decided that this will probably be a one time burnt ends cook.

            Click image for larger version

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Views:	115
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            Comment

            • smokin fool
              Club Member
              • Apr 2019
              • 2222
              • Mississauga, Ont

              #10
              Give it a few weeks and give em another go these are too good not to try again
              only suggestion I would make is cook them on a grate to keep them out of the fat
              then again that hawg may have had a belly ache
              Last edited by smokin fool; September 5, 2020, 08:46 PM.

              Comment

              • 58limited
                Club Member
                • Dec 2018
                • 1112
                • SE Texas
                • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

                #11
                Yeah, don't give up on them, they are too good not to try again. Practice makes perfect. Here is a short video from the link I posted above, it is a pretty good tutorial. I use more butter and honey and I add about 1/2 cup of water - I noticed that the sauce tended to dry out too much during the braise.

                Comment

                • Michael Brinton
                  Club Member
                  • May 2016
                  • 270

                  #12
                  It's easy to overlook but I would suggest more salt. They don't take up much with all the fat and I find they need a ton even with a dry brine. Its a taste thing but I keep pulling pieces of and adding salt until the flavor pops. I don't wrap them or cook in a tray because I want the full textural contrast of bark vs the basically liquefied fat. Just sauce individually at the end.

                  Comment

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                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  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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