From KC Cattle Company kccattlecompany.com

Berkshire Pork Belly Burnt Ends


Traditional burnt ends come from the "point" of a whole brisket. These Berkshire Pork Belly Burnt ends give our Wagyu Brisket Burnt Ends a run for their money for half the price and a third of the smoking time! Perfect for an appetizer to impress guests, or to make into a meal for the family.

Ingredients

Directions

  • Gather your ingredients
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  • Cut your pork belly up into 1 - 1 & 1/2 inch cubes. Toss in a mixing bowl with olive oil
     The olive oil will help your rub stick to the burnt ends so make sure you use enough!
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  • Combine your KCCC seasoning, bourbon smoked salt, brown sugar, black pepper and chili powder in a small mixing bowl
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  • Roll your oiled pork belly cubes in your rub (similar to how you would a Snickerdoodle cookie) and place off to the side on a plate or tray
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  • Place your seasoned pork belly cubes on your smoker spaced apart at 250
     We placed ours on a smaller, upper rack from the smoker to separate from the main grate, but you can place yours on a wire cooling/baking rack, or right on the grates
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  • Take a moment and just appreciate how delicious these are going to be
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  • Smoke for 2 & 1/2 hours at 250 or until they achieve a nice red bark
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  • Time to make your sauce! Combine your KCCC BBQ Sauce, honey and melted butter in a dish
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  • Toss your burnt ends in the sauce to give them an even coat and place in an aluminum pan
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  • Cover and return to smoker for an additional hour
  • Uncover and smoke for 15-30 more minutes to set the sauce
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  • Take another moment to admire them
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  • Enjoy!
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Tyler Hines is KC Cattle Company Vice President of Operations

Did ya try it? Let us know how it went!


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