Serving Size: 5 burnt ends
Prep Time: 30 minutes
Cook Time: 5 hours
Smoking Wood: Cherry or Apple
Smoker Temp: 250
- Large aluminum foil pan
- 5 lbs pork belly, cubed into 1 ½” pieces (I used Snake River Farms Kurobuta Pork Belly)
- 1 tbsp olive oil
- 1 cup All Purpose BBQ Rub (Jon Solberg’s rub is fantastic!)
- Slice the pork belly into 1 ½” pieces. Place in a large bowl and toss in olive oil, then add rub and make sure all pieces are covered in it.
- Smoke the pork belly pieces at 250 for 2 hours or until all the fat has rendered off and a crust is beginning to form.
- Place the pork belly burnt ends in the foil pan. Combine the bbq sauce, bourbon, molasses, and hot sauce and pour over the burnt ends.
- Smoke for another 2 hours covered in foil.
- After 2 hours, remove the foil and let cook uncovered for another 30 minutes to thicken up the sauce.
Burnt ends are great served as an appetizer; put in a nice bowl and put out toothpicks. They can also be purposed as a full meal by serving on sandwich buns with additional sauce.
There are rarely burnt end leftovers, but if there are put them on a flatbread pizza or as a garnish on a toothpick for bloody marys.