Pork Belly Burnt Ends Recipe

I'm out here firing a Pitts up because today we're doing pork belly burnt ends oh it's gonna be awesome [Music] my favorite barbecue food of all is brisket and specifically the burnt ends on a brisket that's where we take the point we chopped it up into little cubes and got a nice bark all the way around on we can even sauce them in the comments below tell me what your favorite barbecue food is to either eat or cook I also love pork I mean a good pork tenderloin or a pork chop pork ribs you know who doesn't love pork if you like barbecue what I'm gonna do is I'm gonna blend those two things together I'm gonna take the wonderful flavor of pork specifically - pork belly which is where bacon comes from and bacon makes everything better and then I'm gonna take the idea of brisket burnt ends we're gonna combine those and we're gonna have pork belly burnt ends we're gonna cut that pork belly into some cubes put some rub on it throw it on the smoker and it's gonna be awesome we're gonna eat well tonight so I'm gonna use about a half a chimney briquettes [Music] and then I'm gonna take the slow ins here then I put some fresh unlit charcoal in the slow ones here and put that on one side I'll put the hot coals over here and that's gonna help us maintain a nice low temperature so it'll burn from this side to that side and that way we should be able to maintain temperatures a little easier so this is a pork belly this is a 10-pound pork belly this is a medium you know probably a medium large sized pork belly and on the back side there's a fat cap but we're not gonna really take any of that off that's gonna give us a bunch of flavor the only thing that we want to make sure of is that it doesn't have any skin on it we'll make sure that the pork belly has had its skin taken off so we're gonna take the pork belly and we're gonna cut it into 1-inch cubes and the reason we're gonna do this first is so that we can get a bark all the way around the outside and that the smoke it's around all the outside of each cube [Music] it can be inch inch-and-a-half you have to remember there's a lot of fat and pork belly so it's gonna shrink quite a bit we're trying to get these things about the size of you know a couple of bites here for most people make sure your knife is nice and sharp because fat can be pretty stringy something like this there's no meat on that at all I'm just gonna put that to the side I'm not gonna cook that [Music] so there's our 10 pounds of pork belly cubes and I've got them all sliced up take your time with this and like I said make sure you have a sharp knife now it's time to get some rub on them I'm gonna use killer hogs barbecue rub I think it's an incredible rub for pork and I think it's gonna do real well right here so lay your cubes out keep on close together and then just hit them with the rub flip them turn them around no one get as much robbed on these guys as we can get [Music] [Music] if you're interested in any of the products or items that you see in the video hit the show more button down below there's more information about a lot of it right there I'm gonna cook some of these pork belly burnt ends on the weber kettle and we're gonna do this at about 275 degrees put some chunks of Applewood there we go and we'll let that turn into a nice blue smoke your temperature regulated we'll get these things on the grill what I didn't tell you is I'm also gonna be doing some on the wreck tackle at grill fire the wreck tektaalik grill up by pushing the on button change the temperature with the LCD display up to 275 it has a feature called extreme smoke now that only works at 250 degrees and below so we're not gonna use that today however I do have my 12 inch pellet tube and I've got it full of pellets and you can see it's just as smoking and ready to go so we're gonna put that in there now the trick about a pellet tube is you want to make sure you stand it up or have the part that you light elevated a little higher than in the back so it'll stay lit for about five or ten minutes [Music] and you want to make sure when you put them on your racks that you don't touch them together any more than necessary because if they're touching smokes not gonna be able to get over all four surfaces hopefully you're enjoying the video have you subscribed yet what are you waiting for hit the subscribe button down below you can check the channel out for past videos and stay up-to-date with future videos to do with videos just like this also do me a favor hit that like button and share the video with your friends and family and help grow the channel and I appreciate it on the indirect side we're gonna put our other we're gonna have our other rack we have our pork belly burn ants cubed got a rub on and we got them on the grill now I have them on two different grills now I have to watch the temperature on that Weber Kettle because you want to make sure you stay right about that 275 and we're gonna cook for about three about three three and a half hours or so after three and a half hours is up I'll show you what we'll do next we're an hour and a half in we're gonna go ahead and take a peek and see how we're looking let's see how to wreck Tex looking so you definitely see a color difference they look beautiful we're almost three hours into the cook and just like a lot of meats when it comes to barbecue we're gonna cook to color at this point and then we're gonna wrap I'm gonna take a peek at each grill and I'm gonna look at the color - pork belly burn is because that's what I'm cooking - right now when they're naked on the grill like this it's all about color we're gonna wrap them in some foil now you can't go another way you can put them in a foil pan all of them and cover them what you're gonna have is an environment that is great for steam and you know you may like them that way so if you do go for it but what it's gonna do is it's gonna reduce the bark it's gonna reduce the crisp of that bark and since their burnt ends I don't want to reduce them any more than a half - so I'm gonna put them in foil packets wrap them real tight and that should help me preserve this bark to get them up to that nice and tender area which is gonna be about 200 degrees or so it doesn't get any better than that guys that is a perfect color perfect color we're gonna go ahead and wrap these guys all right on the wreck Tech we're getting close real close but we're not quite there another half hour so these guys would be good all right so for our foil packets we're gonna do a little bit of brown sugar I'll put this in here first in each packet I'm put a half stick of butter that's unsalted butter so I'm gonna get a temperature reading on this one just to find out where we are [Music] I'm gonna put a little bit of apple juice in here all right and then we're going to wrap it up real tight there's one I'm gonna do the same thing for the other half this other half rolled up so apple juice really go to 75 for about another half hour [Music] that pellet tube that 12 inch pellet tube really really helps look at the color and the bark on these guys it's going to be the list [Music] I just checked the burn ends on the Weber and they were involved 185 so still not quite to the temperature where I think they're gonna be tender enough but I want to go ahead and check the wreck tech oh man you got to get a look at this we're gonna pick a big one I'm gonna get a sample that's tender temperature as a guide but when it comes to pulling these things off the grill which is the most important part you're looking for tenderness let's find a spot where there's some meat stick your probe in now that one's got a little bit of resistance but it it's not too bad now watch look at the skin look at the edge here perfect these guys are ready for the last step and the last step is where we're going to throw some glaze or some sauce on them and let them just kind of caramelize I'm gonna use some rib candy on one side I'm just gonna kind of squirt that in there mango habanero that is the good stuff now I'm just gonna kind of face the ones that didn't get it my other side I'm gonna go with a little bit of this Stubbs barbecue dr. pepper stop sauce an air I'm mixing my days huh alarum carmelize about ten minutes [Music] [Music] then really turn out amazing these pork belly burn ends are a special special treat so I ended up with four different kinds two different flavors on the wreck Tech pellet grill and then two different flavors on the weber kettle and to be real honest with you the color on both of them is almost identical they smell amazing and I'm ready to give them a shot okay so this half over here is from the wreck Tech and that half over there is from the Weber now let's try one from the Weber hmm Wow so which one do I like better they're all barely able to be called food or more like candy but I'd have to give the edge to the Weber Kettle both flavors there they just have that little bit of extra you know hard smoky flavor to them and that's expected because the rekt x does a milder smoky flavor and I mean even with the smoker to bits it's still just a mild at best smoke content but the Weber Wow they are good if you haven't done pork belly you need to get one get it in the grill give it a shot it's hard to go wrong on it you know the details are pretty simple just make sure you pull it off at the right temperature which is gonna be somewhere around 200 degrees Fahrenheit total cook time when these guys was between four and five hours the four hours was on the pellet grill the five hours was on the Weber and that was because the Weber temperature was going a little lower than 275 as compared to the rectum which stays consistent again if you haven't subscribe hit that subscribe button down below make sure you like the video share it with your friends and family and I really appreciate you checking out the video

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Id: f31fQK01K0I

Length: 14min 3sec (843 seconds)

Published: Sat Jun 30 2018