Pork Belly Burnt Ends

Intro: Why Pork Belly Burnt Ends?

Pork belly burnt ends are truly nature’s candy as far as barbecue goes. In the realm of barbecue aficionados, few dishes command as much attention and admiration as pork belly burnt ends.

Originating from the traditional burnt ends made from brisket, this delectable twist introduces succulent pork belly into the mix, resulting in a dish that is both rich in flavor and tantalizing in texture. Pork Belly Burnt Ends are indulgently sweet, perfectly smokey, and just the right size!

The Origins of Pork Belly Burnt Ends

The concept of burnt ends traces its roots back to Kansas City, where pitmasters would take the flavorful, fatty ends of brisket, cook them to perfection, and glaze them with a sticky, sweet barbecue sauce.

This practice has since evolved, and pork belly—already renowned for its tender meat and crispy skin—has emerged as an equally worthy candidate for the burnt ends treatment.

What is the Stall?

The scientific term for this phenomenon is called “evaporative cooling”. Which is just a fancy term for sweating.

Much like how we sweat to stay cool, meat does the same thing! The meat will continue sweating (keeping the internal temperature from rising), until enough moisture has been released.

Large cuts of meat go through a stall period when the internal temperature reaches anywhere from 140 to 160 degrees Fahrenheit. The temperature can stay at this level for minutes to hours.

The “Texas Crutch”

You can also push through the stall by using the “Texas Crutch”. This is a trick first popularized by a few Texas pit masters, where you tightly wrap the meat with aluminum foil or butcher paper.

Wrapping the meat helps insulate the temperature in order to push past the stall. This is a great technique to use if you are pressed on time, and want to finish the cook faster.

However, I usually prefer to let protein get through the stall on its own. This is a crucial factor in building the perfect bark!

Why Is the Bark So Good?

Bark is the incredibly rich and tasty crust that forms on the surface of smoked meats. It is what adds such a complex, smokey flavor to your barbecue.

The bark is a big reason we enjoy eating smoked barbecue. Without it, we might as well just throw it in the oven, and save the hassle.

Bark is a result of several chemical reactions taking place during the low and slow cooking process. Spices, moisture, time, and fat all contribute to the amount of bark that will form during the smoke.

Use moisture to build bark:

Moisture is an important factor when smoking barbecue, and greatly influences bark formation. This is why it is recommended to spray (or spitz) the meat with an apple cider vinegar solution.

• Smoke likes to stick to wet surfaces. Moisture also helps to lower the temperature of the meat. Which in turn slows down the cook time, and helps build more of that tasty bark!

Tips for Cooking the Perfect Pork Belly

Follow These Important Tips:

Buy Quality Meat

For this recipe, I was able to score a high quality pork belly through Wild Fork Foods. They offer a great selection, and can ship to most locations the next day!

You will likely find two different styles of pork belly. Some locations will cut the pork belly into strips. While other locations offer whole pork belly. Either one is fine since you will eventually be cubing the pork belly when smoking.

Dry Brine When Possible

Dry brining is a technique which uses salt and air to dry the surface of meat. The salt and air work in unison to redirect moisture inside the meat. This allows additional moisture to be retained during the smoke.

Unlike a wet brine, dry brining will not add any extra flavor to the meat (except for some saltiness). This is important when making smoked barbecue, where you want to let the taste of the meat shine through!

• First, generously season the surface of the meat with kosher salt.
• Then, place uncovered in the fridge for 24-48 hours.
• Finally, remove and season meat generously with pepper and granulated garlic.

Use Plenty of Pepper

Pepper plays a vital role in building up the perfect bark. Bark forms as the result of chemical reactions between fat-soluble and water-soluble spices.

This allows the spices to remain on the surface of the meat. As smoke is introduced over a long period of time, these spices react with the smoke to produce the highly sought after bark.

Use a Smoke Tube

The following advice only applies to pellet grills. While pellet grills are extremely convenient, you do lose some smoke flavor compared to an offset smoker.

To impart more smoke flavor, try using a smoke tube like this one here.

This will help to introduce more smoke throughout the cook. You can even cold smoke with these smoke tubes. How awesome is that!?

How to Cook Pork Belly on the Smoker

1. Take pork belly out of the package. If whole, cut into strips that are about 1 inch wide
2. Dry brine the pork belly by evenly coating with kosher salt.
3. Then, place the pork belly on an uncovered tray in the fridge for 24 to 48 hours.
4. After 24 -48 hours, cube pork belly into 1 inch cubes
5. Season liberally with pepper and granulated garlic, or super tasty rub like this!
6. Next, set the smoker to 250 degrees.
7. Fill the smoke tube with pellets and ignite until flaming, for 10 minutes. (optional/pellet grill only)
8. Blow out the flame and transfer the smoke tube to the pellet grill. (optional/pellet grill only)
9. Place the pork belly evenly on the smoker .
10. After an hour spritz pork with equal parts apple cider vinegar / water.
11. Continue spritzing every 30 minutes, until internal temp measures 175 degrees.
12. Pull off pork belly when internal temp reaches 195.
13. Slather in bbq sauce (I like to place pork belly cubes in aluminum tray and coat evenly)
14. Place back on the smoker until pork belly reaches 200-205 degrees, and meat is probe tender. 
15. Allow the pork belly to cool before serving.

Conclusion: Why Pork Belly Burnt Ends?

In conclusion, pork belly burnt ends represent a delicious fusion of tradition and innovation in the world of barbecue. Whether you’re a seasoned pitmaster or an adventurous home cook, exploring the realm of pork belly burnt ends is an experience that promises to satisfy and delight in equal measure.

So, fire up your smoker, prepare your dry rub, and embark on a journey to discover the irresistible allure of pork belly burnt ends—a culinary indulgence that is as rewarding to make as it is to savor. Your taste buds will thank you.