That looks delicious!! Every time I go to my local BBQ place, I need a plate full of burnt ends, some turnip greens, baked beans, potato salad, and a big glass of sweet tea!!
Those look delectable! The last time we smoked a pork belly, it was pretty thin and very lean (really should have made actual bacon with it). So, I injected it with Tony Chachere's Creole butter, salted it and left it uncovered in the fridge overnight. Put it on the offset at 250-275 for a few hours, then glazed it. It turned out remarkably good. Wish I'd have have thought to turn it into burnt ends.... Oh well, I'm gonna steal your recipe anyhow the next time! But I still might inject it, but with melted salted butter and Louisiana Hot Sauce.
Sounds like you’ve got a great process down! Smoked pork belly is such a treat, and I love your idea of injecting it with melted butter and Louisiana Hot Sauce. Can't wait to hear how it turns out!
Have you ever tried making pork belly burnt ends before? If so, what tips or tricks do you swear by?
no, But see it in my future
That looks delicious!!
Every time I go to my local BBQ place, I need a plate full of burnt ends, some turnip greens, baked beans, potato salad, and a big glass of sweet tea!!
Yep, agree 100%. Add in some pork rin appetizer with a pimento cheese dip. PERFECTION
❤ I will definitely try that!
Man! Those look fantastic! Strong work, my friend 💪
Thank you man and appreciate it.
Ok this is going on the smoker this weekend.
Sounds delicious! Can't wait to hear how it turns out!
These look fantastic bro! I'm going to try this!
Thank you and they are soo good
Looks really good. Thank you
I'm glad you think so! Thanks for watching!
Have you experimented with different flavors for your burnt ends? What’s been your best combination so far?
Those look delectable! The last time we smoked a pork belly, it was pretty thin and very lean (really should have made actual bacon with it). So, I injected it with Tony Chachere's Creole butter, salted it and left it uncovered in the fridge overnight. Put it on the offset at 250-275 for a few hours, then glazed it. It turned out remarkably good. Wish I'd have have thought to turn it into burnt ends.... Oh well, I'm gonna steal your recipe anyhow the next time! But I still might inject it, but with melted salted butter and Louisiana Hot Sauce.
Sounds like you’ve got a great process down! Smoked pork belly is such a treat, and I love your idea of injecting it with melted butter and Louisiana Hot Sauce. Can't wait to hear how it turns out!
If you could give one piece of advice to someone trying this recipe for the first time, what would it be?
How do I make MY pork belly burnt ends??? I didn't even know I COULD, but I am going to remedy that immediately!
Love it. When you do please send me some pics on FB/IG/X