This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
Smoked Pork Belly Burnt Ends are tender, delicious, and so easy to make in just 3 hours with your smoker! These smoked burnt ends serve up to 10 people, so they’re great for feeding a crowd!
Jump to:
Smoked Burnt Ends
Have you tried my pork belly burnt ends oven recipe? It’s one of my most popular recipes, and so easy to make. When I’m not making burnt ends in the oven, though, I’m making them in the smoker, and I look for every opportunity to do just that. Smoked burnt ends are truly delicious, with a sweet and smoky flavor that really earns the name “meat candy”.
Tender and juicy, this recipe for smoked pork belly burnt ends hardly requires any prep or interaction at all. You just have to check on them once during the three hour cooking process, and that’s it.
Looking for melt-in-your-mouth tender pork belly? Trust me, this is the recipe for you! They’re irresistible!
Pork Burnt Ends Smoker Ingredients
- Pork Belly: You want a pork belly slab that’s sliced into cubes. When you’re shopping for it at the store, it will look like thick chunks of bacon.
- BBQ Sauce: I use my own homemade barbecue sauce for the best flavor, but you can use your favorite bottled sauce.
- Paprika: Regular paprika is all you need.
- Coarse Sea Salt: Use coarse sea salt or kosher salt. Avoid table salt!
- Black Pepper: Freshly cracked black pepper is best.
How to Smoke Pork Belly Burnt Ends
- Preheat the smoker to 225°F. Using a sharp knife, cut the pork belly slab into one-inch cubes and place the pork belly cubes in a disposable aluminum pan or large bowl.
- Combine paprika, salt, and pepper in a small bowl to form a dry rub.
- Sprinkle the seasoning mixture over the pork belly pieces and toss to coat.
- Line the pork belly up on the smoker grate. Cook for 2.5 hours.
- Remove the pork belly and place it in a disposable metal pan. Toss with BBQ sauce.
- Place the pork belly back in the smoker, still in the foil disposable pan, and cook for another 30-45 minutes.
- Allow the pork belly burnt ends to rest for 20 minutes off the heat before serving. Then, enjoy!
Pork Belly Burnt Ends Smoker Recipe Tips
- You can trim the fat if you want, but don’t trim all of it. It melts as the pork belly cooks, adding a ton of flavor to the meat.
- Burnt ends are almost impossible to mess up. But, make sure to keep an eye on the temperature of the pork.
- I use hickory pellets, but pecan or apple are also great for pork belly.
- For sweeter burnt ends, use apple juice instead of apple cider vinegar. You can add one tablespoon of honey.
- If you want your burnt ends spicier, add chili powder!
Smoked Pork Belly Temperature
As a general rule, the minimum internal temperature for pork, such as chops or roasts, is 145°F as recommended by the USDA. I recommend smoking pork belly until the internal temperature, using a meat thermometer, reaches 190° F so it falls off the bone and is so incredibly tender! Keep an eye on it because you do not want to smoke pork belly until it is too dry!
I always refer to this pork internal temp chart.
Smoked Burnt Ends FAQ
Smoke pork belly burnt ends for approximately 3 hours at 225°F. First smoke them for 2.5 hours, then toss them with BBQ sauce and add them back for another 30-45 minutes for best results.
Technically, you can also use brisket meat to make burnt ends. However, in this case, I’m using pork belly, which has earned the name “meat candy” for how delicious it is!
How to Store Smoked Burnt Ends
- Cool Them Down: Let smoked burnt ends cool to room temperature.
- Wrap Them: Wrap the pork burnt ends in aluminum foil or an airtight container.
- Refrigerating: Place the container in the refrigerator for up to 3-4 days.
- Freezing: You can also freeze the container. Burnt ends can be frozen for up to 2-3 months.
Smoked Recipes
- Burgers on the Smoker
- Tomahawk Steak Smoked
- Beef Short Ribs on the Smoker
- Smoked Ribs 3-2-1 Method
- Smoked Prime Rib Recipe
Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!Recipe
Smoked Pork Belly Burnt Ends
Equipment
Ingredients
- 5 ½ Pounds Cubed/Sliced Pork Belly
- 1 Cup BBQ Sauce
- 3 Tablespoons Paprika
- 2 Tablespoons Coarse Sea Salt
- 2 Tablespoons Pepper
Instructions
- Preheat the smoker to 225°F. Place pork belly pieces in a disposable metal pan or large bowl.5 ½ Pounds Cubed/Sliced Pork Belly
- Combine paprika, salt, and pepper in a small bowl.3 Tablespoons Paprika, 2 Tablespoons Coarse Sea Salt, 2 Tablespoons Pepper
- Sprinkle the seasoning mixture over the pork belly pieces and toss to coat.
- Line the pork belly up on the smoker grate. Cook for 2.5 hours.
- Remove the pork belly and place in a disposable metal pan. Toss with BBQ sauce.1 Cup BBQ Sauce
- Place the pork belly back in the smoker, still in the disposable pan, and cook for another 30-45 minutes.
- Allow the pork belly burnt ends to rest for 20 minutes off the heat before serving. Then, enjoy!
Notes
- You can trim the fat if you want, but don’t trim all of it. It melts as the pork belly cooks, adding a ton of flavor to the meat.
- Burnt ends are almost impossible to mess up. But, make sure to keep an eye on the temperature of the pork.
- I use hickory pellets, but pecan or apple are also great for pork belly.
- For sweeter burnt ends, use apple juice instead of apple cider vinegar. You can add one tablespoon of honey.
- If you want your burnt ends spicier, add chili powder!
- Want to make them in the oven? Try my oven pork belly burnt ends!
Comments
No Comments