Smoked pork belly burnt ends are these little meat candy
nuggets that are to die for. They’re loaded with smoky flavor and are sweet and
melt in your mouth when after slow cooking on a smoker.
But what if you don’t have a smoker?
I’m “smoking” these pork belly burnt ends on my Weber Genesis II Gas Grill today, and its just as good as any other way to smoke your meats.
Using a smoker box and preheating my grill on high to get the chips smoldering, I can easily dial the temperature in to 275 with precision.
I love how easily it is to tune in temps on my Weber, and it’s all built with quality I have the confidence in knowing this long cook will come out amazing!
The key to great smoked pork belly burnt ends are a low and slow cook, and that amazing smoked flavor.
Those little morsels absorb just the right amount of smoke, and when that fat renders down and the meat gets tender enough to gum at about 195 F? Simply amazing.
Also, quick tip on using a smoker box and doing low and slow grills. You’re making an indirect grill zone. Place the smoker box over the direct heat, with the pork belly over the indirect.
When it came time, to glaze the pork belly and put in a tin, I turned burners on both ends on, with the goal of lowering the direct heat under the smoker box, to decrease the amount of smoke during the final hour.
I love smoking food, any way possible – even if it’s on a grill with a smoker box. Those longer cooks force you outdoors sometimes when life gets a little hectic and gives you a great excuse to have an impromptu backyard picnic with the family.
Yes. That’s a reindeer photobombing our picture.
Smoked Pork Belly Burnt Ends
- 2 lbs pork belly
- 1/4 cup kosher salt
- 1/4 cup pepper
- 1/4 cup paprika
- 1/4 tsp cayenne pepper
- 1/2 cup bbq sauce
- 1/4 cup honey
- 8 oz apple juice
- To smoke on a grill: Preheat grill on high with smoker box full of 50/50 blend of hickory and applewood wood chips, for 15 minutes until wood starts to smolder, turn all burners off, leaving only the one burner on under the smoker box and reducing heat of grill to 275 F.
- While the grill is preheating, combine salt, pepper, paprika and cayenne pepper in a small bowl. Cut pork belly into 1 inch cubes. Liberally coat cubes with rub and place cubes on a cooling rack. Store in the refrigerator until grill is preheated.
- Place rack over indirect heat and cover grill. Spritz with apple juice every 45 minutes. Cook for about 3 hours until internal temperature is 195 F.
- Transfer pork belly into a square aluminum roasting tin and coat with honey, and your favorite barbecue sauce. Bring back on the grill and cook for another 45-60 minutes until sauce begins to tack up. Enjoy!