Big Wick's, Burnt Ends, Glaze, Jalapeno, Pork, Pork belly, Smoked, Texas Barbeuce, TX BBQ -
Big Wick's Pork Belly Burnt Ends
Big Wick's Pork Belly Burnt Ends
Category
Pork
Cuisine
Barbecue
There are two methods for making pork belly burnt ends. The first one is to smoke the entire slab of pork belly, then cutting into cubes. The other is to cubing the pork belly prior to smoking. This is my preferred method because it creates more surface area for seasoning, and smoke can penetrate the meat from all sides.
Ingredients
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1 slab of skinless pork belly
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Meat Church Honey Hog or your favorite rub for pork.
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Big Wick’s Nacogdoches Blueberry (seasonal flavor) **substitute any Big Wick’s Glaze**
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Wire Rack
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Disposable aluminum half pan
Supplies Needed
Directions
Fire up the smoker!
Ideal cooking temp is 275°
Use mild to medium flavored wood
Cube Pork Belly
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Slice pork belly into 1 inch cubes.
Season Pork Belly
Thoroughly season all sides of the pork belly cubes with Meat Church Honey Hog or your favorite pork rub. Allow seasoning to sweat into meat for 10-15 minutes.
Smoke the Pork Belly
Place the pork belly on a wire rack then place in the smoker.
Cook for 3 hours (spritzing is optional)
Remove wire rack(s) of pork belly from smoker once the meat has reached an internal temperature of 175°
Place pork belly cubes in disposable aluminum pan, and coat thoroughly with Big Wick’s Glaze.
Place aluminum pan back onto smoker (uncovered) ‘til pork is fork-tender, typically 195°-205° degrees.
Allow to rest for 10-15 minutes, then serve and enjoy!
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