Pork Belly burnt ends


 
Do you add them to a pan with a little sauce and smoke that a bit and then take them out of the sauce and firm it up with a bit more heat?
It is usually my route anyways.....I also let them cook too much and they get too dark.....it's a sad event, you have to trust they are soft already....... Just guessing on your pic, they look very close to done.
Looking awesome.
 
Yes I pulled them at probe tender around 200 then toss in a sauce and back in a foil pan for 30 minutes.

I had to rotate the rack, I think next time I will put a foil heat shield on the ones closest to the coals.
They turned out great family of 6 made short work of them.
 
It's hard to put into words on how excellent the texture is....some say bacon candy...I feel its more like cotton candy.....
Looks awesome.
 
Dan,
Thanks this was my first attempt at pork belly on my Weber.
We picked up a huge pork Belly at Costco.
My wife wanted it for a Japanese style pork Belly dish. When I saw it I thought. " Give me 1/3rd.

Cubing it before the cook allowed me to add rub on all sides.

It tasted like meat candy. Marshmallow soft with a full bite. Definitely doing these again
 
I cut mine about 1 by 1 and they do shrink a tad but not much.
It's a good 2 bite size.......I don't measure but aim for an inch.....
I used Malcom Reed's recipe my first time just for time suggestions...he does a great job and I use his rub on mine still.......
I forget now but I don't think it takes more than 3 to 3.5 hours.....but they are also easy to over cook....
If you follow his basics but use your own twists you will be an all star.

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Pork Belly Burnt Ends - Smoked Pork Belly Recipe

Pork Belly Burnt Ends Recipe - Pork belly smoked, then cooked with butter and brown sugar until tender. Finished with a Sweet Glaze.
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