BBQ Pork Belly Burnt Ends by Matt Pittman Recipe - Traeger (2024)

FAQs

How long does it take to smoke pork belly burnt ends at 225? ›

Smoke. Set the wire rack directly onto the grill grates and smoke between 225°F and 250°F for 2 ½ to 3 hours until dark red and a nice bark starts to form. Sauce the meat. Transfer the pork belly cubes to a disposable pan and add BBQ sauce, butter, and honey, stirring to evenly coat the cubes of pork belly.

Season all areas of the meat with your favorite BBQ rub. Insert MEATER Plus and place it on the smoker at 250F for 2.5 hours skin side up. Once the pork belly has reached 180°F, flip the pork belly over. Brush BBQ sauce on the meat side then let it cook for another 15 minutes.

Smoke the pork belly slices at 225°F (107°C) for approximately 90 minutes or until they reach an internal temperature of 205°F (96°C) as measured by an instant-read hand-held digital thermometer, such as the Thermapen or ThermoPop. When finished, remove them from the smoker and let them cool for about an hour.

Get your fire going in your smoker and preheat to 225 degrees F. Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares. Don't cut too deep, just barely into the muscle. Season liberally with the Sweet Rub on all sides.

If you have the time, 225°F is an excellent sweet spot for low-and-slow cooked pork butt.

How to Make Pork Belly Tender. Cover pan with foil and place back on the cooker indirect until the burnt ends are tender. This will typically take 60-90 minutes or once the internal temperature of the meat reaches 200-210°F. Probe with an instant read thermometer to check temp/tenderness.

Looking for a savory meat that pairs well with just about anything? This BBQ pork belly is seasoned with Traeger Pork & Poultry rub, salt, pepper, and roasted over applewood pellets for a smokin' delicious protein.

Be careful not to overcook the pork belly – you want these to be tender not dried out! Remove the Pork Belly Burnt Ends, place them in a foil pan and toss them in your favourite BBQ sauce. Ensure they are well coated! Return the uncovered pan to the smoker to caramelize the sauce.

Preheat to 250°F. Place the pork belly on the grates of your preheated , meat side down. Smoke until the internal temperature reaches 195°F (this normally takes about 6 hours). Open the flame broiler and flip the pork belly so that the meat side is up.

Once the pork belly has reached 160°F, place the meat, fat side down, on an aluminum foil lined baking pan and add 1/2 cup of apple juice to the meat. Wrap the pork belly tightly in foil and smoke for another hour, or, until the internal temperature reaches 190-195°F.

How long does it take to smoke a pork belly on a pellet grill? ›

Cook the pork until it reaches an internal temperature of 205 degrees internal. This should take around 6 hours. Remove the pork belly from the smoker and let it rest for at least 30 minutes. Serve and enjoy!

Absolutely — smoking for too long dries out the pork belly cubes, leaving them tough and rubbery. So, be sure to keep your smoker around 225°F and don't add too many wood chips at one time, as excessive heat from the burning wood will definitely dry the meat.

Because pork belly is so fatty, it requires a long, slow cooking process to make it tender. Of course, one can leave it in for too long, and it will grow tough as well. The key to moisture retention and ensuring a supple result is wrapping the pork belly with foil when you cook it.

Slow roast 1 1/2 hours – Roast the pork in a 140°C/285°F oven (120°C fan) for a total of 2 1/2 hours. Keeping the temperature this low allows the meat to become tender, for the fat to render (melt) so we get the “confit” cooking effect, and also to dry out the pork skin yet keep it supple.

How Long to Smoke Burnt Ends. It takes approximately 10-12 hours to smoke burnt ends. The initial smoke takes around 6-8 hours, followed by 3 hours wrapped in butcher paper, then a final 1-2 more hours once cubed and cooked in the BBQ sauce and brown sugar.

In general, the cook time for a 4-pound pork shoulder smoking at 225° degrees is around 90 minutes per pound, but this can vary greatly depending on what type of smoker you're using. We let our smoke overnight in the PK100 and after about 16 hours, it was fall off the bone perfection.