Pork belly burnt ends

pork (belly) · verified system recipe · Modern competition BBQ favorite

Wrap at
195°F
Pull at
203°F
Total time
~5.2 hr

Phase timeline

180m
90m
30m
Smoke cubes (bare)Pan + sauceGlaze (uncovered)Resttotal: 5h 10m

Step-by-step

  1. 1. Smoke cubes (bare)

    → 195°F · ~180 min

    Cut belly into 1.5" cubes, season with sweet rub, smoke at 250°F over hickory + cherry until bark sets.

  2. 2. Pan + sauce

    → 203°F · ~90 min

    Transfer to half-pan, drizzle with honey + butter + brown sugar + BBQ sauce. Cover with foil, return to pit.

  3. 3. Glaze (uncovered)

    → 203°F · ~30 min

    Pull foil, let sauce reduce to a sticky glaze. Probe should slide through like butter.

  4. 4. Rest

    ~10 min

    Short rest in the pan; the cubes carry over fast and you want them hot.

Rub
Sweet pork rub (brown sugar, paprika, salt, garlic, pepper)
Spritz / mop
Apple juice every 45 min in phase 1
Wrap method
pan_with_sauce_and_butter
Rest method
rest_in_pan
Minimum rest
10 min

Scale for guests

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