If you're a fan of barbecue, then you've probably heard of burnt ends. Traditionally made with brisket, burnt ends are a delicious and tender treat that are typically served as an appetizer or as a main dish. But have you ever tried making burnt ends with pork belly? If not, you're in for a treat! In this article, we'll be sharing a mouthwatering recipe for smoked pork belly burnt ends that will leave you craving for more.
Ingredients:
- 2 pounds of pork belly
- 1/4 cup of your favorite BBQ rub
- 1/4 cup of brown sugar
- 1/4 cup of honey
- 1/4 cup of BBQ sauce
Instructions:
Step 1: Preparing the Pork Belly
Start by preheating your smoker to a temperature of 225°F (107°C). While the smoker is heating up, prepare the pork belly by trimming off any excess fat and silver skin. Cut the pork belly into bite-sized cubes, approximately 1-2 inches in size. Once the pork belly is cubed, season it with your favorite BBQ rub. Make sure to cover all sides of the meat evenly.
Step 2: Smoking the Pork Belly
Place the seasoned pork belly cubes on the smoker racks, making sure to leave some space between each piece for proper airflow. Close the smoker and let the pork belly smoke for approximately 2-3 hours, or until it reaches an internal temperature of 165°F (74°C).
Step 3: Creating the Glaze
While the pork belly is smoking, it's time to prepare the glaze. In a small saucepan, mix together the brown sugar, honey, and BBQ sauce. Heat the mixture over low heat, stirring occasionally, until the sugar has dissolved and the glaze has thickened slightly.
Step 4: Glazing the Pork Belly
Once the pork belly reaches an internal temperature of 165°F (74°C), remove it from the smoker and place it in a large bowl. Pour the glaze over the pork belly cubes, making sure to coat each piece evenly. Toss the cubes gently to ensure that the glaze is distributed evenly.
Step 5: Finishing the Burnt Ends
Return the glazed pork belly cubes to the smoker and continue cooking for an additional 1-2 hours, or until the cubes are tender and caramelized. The internal temperature should reach around 195°F (90°C). Keep an eye on the cubes to prevent them from drying out or becoming overcooked.
:
Q: Why are my pork belly burnt ends not tender?
A: There could be a few reasons why your pork belly burnt ends are not tender. One possibility is that you didn't cook them for long enough. Burnt ends require low and slow cooking to break down the collagen and fat in the meat, resulting in a tender and juicy texture. Another reason could be that you didn't use a fatty enough cut of pork belly. The fat is what keeps the meat moist and tender during the cooking process. Lastly, make sure you are maintaining a consistent temperature in your smoker throughout the cooking process.
Conclusion:
Smoked pork belly burnt ends are a delicious and flavorful twist on the traditional burnt ends recipe. The combination of the smoky pork belly, sweet glaze, and caramelized exterior creates a mouthwatering dish that is sure to impress your family and friends. So fire up your smoker, follow this recipe, and get ready to enjoy some irresistible pork belly burnt ends!
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