Pit Boss Austin XL -- Pork Belly Burnt Ends!!

alright guys so welcome back to the channel dime great barbecue if you haven't already hit the subscribe button cuz I'm gonna be doing videos like this all the time today what we're going to be doing this I got a pork minute and what I'm gonna do with it is I'm gonna make pork belly burns now what I did is I went ahead and season this last night I used a honey barbecue rub by meat church so I let it marinate in that all night now what I'm gonna do is I'm gonna cube it up and get it ready for some fire hands after I cube it up I'm gonna hit it with some more rel and let it set up for about 15 or 20 minutes and then I'll take it out there and throw it on the smoker so we're just gonna go ahead and keep this up now what you're gone for basically is about one inch to one and a half inch lost cutes so one not one or one and a half by one and a half something like that so I just want a can run that hop down there it helps if you got a good sharp knives and helps you cut through it now this barely had the skin on it whenever I bought it so what I did last night also is I'm going ahead and took the skin off and kind of trimmed up some of the fat cap you know on the backside I didn't take off a bunch of that I just took off some of them some of the nasty-looking Sam all right so we've got it cut up now now I'm going to come back and cut it the other direction I'm just going to go ahead and slice up these these slices into little cubes so going to come back here alright so here we are with the last piece try and get it cubed up and then we'll toss it in some more of that rub and let it kind of marinate in that rub cuz I'm gonna toss it in some more because we're I hadn't cut it before there wasn't no real touching to me so I won't rub the come in contact with all that meat so we're just gonna go ahead and hit it with a little bit more rub now this was about a five pound pork belly after I got it all trimmed up skiing off of it all that it weighed about about five pounds so it's gonna make some good learning hands let's try and get some more of the seasoning throw a little bit of that on there that's ani holic seasoning this is good stuff but it's a real nice color on your meat you know gives it that real nice almost golden color all right so here we got it got that rub on all sides of the meat it smells and looks delicious you know so we got their pork belly we're gonna let that marinade sit on there for like I said about fifteen or twenty minutes kind of let it get you know soak into the meat real good I'm gonna get out there and kick on the smoker get it ready to go you know and we'll get back in here and get into smoking up some Barnabas Oh like I said welcome back to the channel Don great barbecue smoking really all right so here I am I'm firing out my smoker I'm gonna be using today as a big boss Austin exhale this is a nice machine right here this bit does pretty much everything so what I've done here is I went in and started the process of heating it up turned it on the smoke setting starting to power on open the lid it blew a bunch of smoke and now I can hear that there's a flame going in there so it's ready to go so I'm gonna go ahead and kick it on up to about 300 just because I want to burn off any grease if it's left over from previous cook I'm gonna kick it up to 300 let it rock and roll for maybe five minutes cleaning the grates now I'm gonna kick it down to 250 that's where I want to smoke those pork belly yet so I'm off let it do its thing after that pork belly gets marinated up we'll put it on some trays and get it out here on the smoker so we're gonna go ahead and go into the process of putting them all up trays I like to go ahead and put them on it on a sheet just smoke them on because it's a lot easier to go ahead and prepare them on these and then take them outside and throw it on your smoker so you know I got these at Walmart I think it was like a three pack or a six pack something like that and I use them for a lot of different things but anyway this is what its gonna look like whenever you get it all set up what you want to do is you want to put the fat side down you know and just kind of stand them up on there and then we're gonna let them smoke I'll just go ahead and go through putting one together up quick you all right there we go we've got them all set up now they're just ready to get out there on the smoker I guess let you put them on these trays you can just pick this tray up you know take it outside throw it on your grill you're ready to go so I'm gonna go ahead and get those out there on the grill we're gonna let them run smoke for I don't know two and a half maybe three hours I've got some apple juice here that's what I'm gonna use to spritz on them I want my internal temperature to be about 190 on you know one of the cubes so I'll start checking about two and a half hours smoke is relevant in 250 out there we're going to get out there throw these burgers down so here we are with those pork belly burnt ends they've been on there about two and a half hours so I'm gonna go ahead and take a look I've been hitting with this apple juice spritz about every 30 minutes so it's about time to hit them again we're just gonna open it up and take a look I think they're about where I want them to be but they're not quite there we're just gonna go ahead and look at them that me start to look real pretty he's gonna go ahead and hit it with more is here got some potatoes and sweet potatoes on there if you want to know how to make those leave a comment down below let me know that you want to know how to do that and you know I'll post a video about that but like I say these smyrnaeans they probably have about another 30 minutes maybe maybe 45 minutes so you know after they're done we'll go in and take care of the remainder of the process to get them ready to eat yeah this is what we do right here feeling and spoken in our backyard hit balls working like a champ so what I've got here is I've got that pork belly browning inside it's been cooking out there for about three hours maybe three hours and 15 minutes the internal temperature oh it was reading about 190 to 195 that's right where I want it to be so we're gonna get on with the next step up turn this into some burnt ends what I've got here is barbecue sauce I made this up it's KC style sauce if you want to know what's in it you know comment down below I don't mind giving you what's in it and then I'm all taking coating with some honey across the top and then I'm going to season them up with a little bit of holy gospel buy meat church so we're just going to go ahead and get right into it I'm just going to go ahead and pull these babies off the great chunk them in our living a pan here you know I take them up to a high camp on my initial tooth because I want them to just fall apart whenever I eat them you know because after i season them up with this barbecue sauce in this honey I'm gonna take them out there and throw them back on the grill for a our kind of let that sauce reduce by maybe hey but you really just looking for the carmelization that's what you're really looking for you up that sauce to kind of caramelize on top of this meat I can tell by just taking these off of the bowl that that meats already ready to just pretty much fall apart some of it is you know falling apart and staying with the bowl so we're right where we need to be with this with this mug for these pork belly burnings don't be shy you know get that step up for Greg if you want to I promise you that stuff that's still on there that's a good stuff you're gonna want that we got them all thrown in here got them all set up here as you can tell they kind of start looking bar but they're not part yet you know that but that's where the name comes from they you know they're gonna look like Martin's this is what we're gonna do is I'm gonna go ahead and hit him with the rub I've got the holy gospel here that's what I'm going to go ahead and seize him up with I'm gonna drop dip my hands is so greasy but I'm just gonna go ahead and throw a little bit more relevant have you seen before up seems about with the honey hog barbecue but then I came back with a whole new gospel right there just kind of getting looked at there's a little different taste no because I'm coming with a pretty sweet Gamzee style barbecue sauce so we're just going to go ahead and fill that sauce on here what I'm using this about one and a half one and a quarter to one and a half cups of all of barbecue sauce and then I'm going to come back with about a quarter cup of honey we're just gonna drizzle that honey across the top of these you know just got to make sure it make sure it covers them get all that honey out of here how do you continue there and just make sure that you get a good coat of that honey on there because that's gonna make them real good so we got that all thrown out next thing I'm gonna do is I'm just gonna mix that up you know I'm just gonna roll it around and kind of make sure this you know the barbecue sauce and everything is coming in contact with all of me you know that's that's kind of what we're looking for [Applause] all right so there it is we got them burnt hands all seasoned up you know we put the barbecue sauce on there they're ready to go out through the smoker for about another hour like I say you're just looking for carmelization so if they're done in 30 minutes 45 minutes take em off you know if they're not done in an hour leave them on because you're just looking for that sauce to reduce and your caramelize on the meat is what you're really looking for that meats already tender enough and don't need to cook any more but you're looking for the combination of the sauce so you know we're gonna get these back out there throw them on the grill we'll be back in about an hour all right so we got these pork belly barn ends here they're ready to rock and roll oh that's awesome got a good level to it it's reduced down by about half you know it's starting to kind of caramelize on the meat and that's what we want to see it's been on there for about an hour since I put the sauce on it so you know we're just going to go ahead and get this inside I'm gonna do some that y'all take a look at it though I've closed entire school see kind of what it looks like we're gonna get this inside let it rest up we're gonna have some pork belly burnt ends so here we are we got these pork belly burn Ian's they're looking real nice you know that sauce caramelized on them just like we wanted it to you know they stayed out there about another hour after I put the sauce on them I didn't cover them in full I just let them rock and roll so you know it's kind of over looking at got that pork belly there it's going to pull another piece out of here just to kind of show you what we're looking at you know you can tell it's just falling apart that's exactly what you want you know you want that pork belly to just fall apart basically this is meat candy that's what it is so yeah stuff like is just what we do all the time it's about a four hour smoked on some pork belly bar hands they are delicious if you haven't already hit that subscribe button punch the like button we'll be doing stuff like this all the time rather than smoking smoking and grilling stuff you can do in your backyard [Music]

Channel: Dyin' Breed BBQ

Views: 26,071

Rating: 4.9445729 out of 5

Keywords:

Id: TDuzKm0kUGM

Length: 14min 43sec (883 seconds)

Published: Fri Oct 05 2018