Making burnt ends out of brisket has been common for some time now. They are delicious in their own right but personally I think making them with pork belly is even better. These sweet and fatty cubes of belly is like eating candy. So good.
- Cube up the pork belly into approximately 1″x1″ cubes (mine are slightly larger, oops)
- Season the cubes with your rub of choice. In this case I used my pork rub with a little coarse pepper added.
- Slice off the extra thick bit of fat on the fatty side (optional)
- Setup smoker to smoke at 265° – 280°
- Smoke the cubes with the fat side up for approximately 3 hours
- Every 30-45 minutes, spritz with some liquid. In this case I used:
- Apple juice
- Apple cider vinegar
- Bourbon
- Once they reach an internal temp of 190°-195°, add to foil pan
- Toss with bbq sauce and put back in smoker for 1 hour. In this case I used:
- Kinder’s bbq sauce
- Brown Sugar
- Garlic Powder
- Bourbon
Personally this is my favorite thing you make. Although your brisket ranks right up there too.