PorkBellyBurntEnds

[Jim Lampe]

used ½ of this



cut into 1" cubes



seasoned the cubes with Plowboys Yardbird rub and Owens Buffalo Wing rub



setup the 22"WSM with Weber briqs and apple wood



double racked/stacked



smoked at 250ºF for 3 hours




after 3 hours, i removed them from the rack, placed close on foil, dumped honey over them,
then poured some bourbon over them... tightly closed the foil...




kept them on the WSM for another 1½hours
not every step to complete these are documented in this post, but you can fine the entire recipe here:

Pork Belly Burnt Ends

Treat yourself to the new classic of barbecue - Pork Belly Burnt Ends! Enjoy the smoky and succulent point meat of the pork belly year-round on game day, at summer BBQs or at holiday parties. With its intense flavor and effortless preparation, it's sure to become a hit among your guests!

www.atbbq.com

these were good! lotsa messin' around tho'

 

[Rich G]

Dang, Jim! Still crushing it this week with fantastic meals! I've never done pork belly burnt ends, but this makes me want to! Wow!

R

 

[JeffG]

I can smell those burnt ends from here....Yum....and thanks for the recipe Jim.
I want to try that using the snake/fuse method on the 26R....Anybody?

 

[Bruno]

wow!! I want some!!

 

[russ olin]

old school cook done right WOW

 

[JimK]

Dang, Jim! Good stuff!

 

[Brad Olson]

Some great finger food!

 

[Clay Neubauer]

Oh man is that some pig candy!

 

[Tim K]

Those look awesome Jim! I have never seen pork belly in the stores down here, I guess I'll have to start paying better attention and find some!
Tim

 

[Cliff Bartlett]

I've only made burnt ends with brisket point. After seeing yours Jim I'm convinced I'll have to try the pork belly version.

 

[BrianCal]

Wow, those look delicious

 

[Jim Lampe]

Thanks everyone for your kind words very nice of all of you! but no deserving... please read more below....

I've only made burnt ends with brisket point. After seeing yours Jim I'm convinced I'll have to try the pork belly version.

ya know Cliff, these are good.... but they're NOT like... AWESOME! Brisket burnt ends are sooooo Much more appealing AND tastier!
I may not make these again, but brisket BE's, certainly because the texture, flavour and CLNESS is much better, in my opinion.

 

[Cliff Bartlett]

Good to know Jim. Thank you.

 

[Morgan C.]

Yum...bet they tasted good. I made my first ever brisket burnt ends this past week and not sure why I ever waited so long. Good stuff!