Pork Belly Burnt Ends


 
M

MarkG-ATL

New member
Hi all- I am excited to try Pork Belly burnt ends on my 22" WSM on Saturday. The recipes I see all call for cubing the belly and smoking for the first 2 hours on a grill pan or cooling tray. Anyone have a reco on one that fits well on the WSM 22"? Also, for anyone that has done this before, I am looking at getting a 9-10 lb belly. How many trays will I need?

Thanks!
Mark
 
If you're intent on cubing upfront, you might consider a 20" pizza screen. They're like $4 at a restaurant supply store, $10 at Amazon:

https://www.amazon.com/exec/obidos/ASIN/B001CICFBQ/tvwb-20

I also think you could get away with a disposable foil pan with open top. You could poke some holes in the bottom for drainage, if you're concerned about that. They'll get plenty of smoke on the exposed surface from above, and you can always stir a few times for even exposure.

Curious to know which recipe you're leaning towards trying.

This is the one I'm going to try. You smoke 3 lbs of pork belly whole, then cube it and finish it in a disposable foil pan. Should be adaptable to the WSM and to your 9 lb belly: https://www.texasmonthly.com/bbq/smoked-in-texas-bacon-burnt-ends-at-heim-bbq/

This recipe from WSM guru Harry Soo slices the 3 lbs of belly into strips and smokes them, then cubes at the end to serve: http://www.slapyodaddybbq.com/2017/06/pork-belly-pig-candy/
 
I pretty much used what Chris mentioned, except it was the Backyard grill grate/screen thingymajig (wish I had a picture) that I picked up for $2 or $3 bucks from the grilling/outdoor section at Walmart. I cubed the belly, smoked for 4.5 or almost 5 hours, sat them in a foil pan with butter and molasses, and that was all there was to it, with some resting in the oven. Guests loved it.

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Chris Allingham said:
If you're intent on cubing upfront, you might consider a 20" pizza screen. They're like $4 at a restaurant supply store, $10 at Amazon:

https://www.amazon.com/exec/obidos/ASIN/B001CICFBQ/tvwb-20

I also think you could get away with a disposable foil pan with open top. You could poke some holes in the bottom for drainage, if you're concerned about that. They'll get plenty of smoke on the exposed surface from above, and you can always stir a few times for even exposure.

Curious to know which recipe you're leaning towards trying.

This is the one I'm going to try. You smoke 3 lbs of pork belly whole, then cube it and finish it in a disposable foil pan. Should be adaptable to the WSM and to your 9 lb belly: https://www.texasmonthly.com/bbq/smoked-in-texas-bacon-burnt-ends-at-heim-bbq/

This recipe from WSM guru Harry Soo slices the 3 lbs of belly into strips and smokes them, then cubes at the end to serve: http://www.slapyodaddybbq.com/2017/06/pork-belly-pig-candy/
Click to expand...

Thanks for posting these, I just picked up some pork belly at Costco. I am learning toward Harry's recipie but I think I am going to ponder both.
 
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