Berkshire Pork Belly Burnt Ends
| Provided By | KC Cattle Co's Tyler Hines |
| Prep Time | 30 Minutes |
| Cook Time | 4 Hours |
| Servings # | 6 |
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
- We used a 4 lb pork belly for this recipe. Be sure to adjust ingredient quantities accordingly with a bigger size
- 1 cup
- 3 tbsp
- 2 tbsp
- olive oil (as much as you prefer)
- 2/3 cup brown sugar
- 2 tsp chili powder
- 1 tsp hot sauce of choice
- 1 1/2 tbsp black pepper
- 4 tbsp butter
- 1/3 cup honey
Directions
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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 oilThe olive oil will help your rub stick to the burnt ends so make sure you use enough!
-
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 250We 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
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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!
