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[Ralphie]

Pork Belly Burnt Ends

- 3 lb pork belly.
- Diced into 1” cubes.
- I forget which rub I used. But it’s a fairly typical off the shelf bbq rub.
- Pecan, Cherry, Oak blend pellets. B&B brand “Championship Blend”.
- Smoked at 250 degrees for 3 hours on a frog mat.
- Wrapped in foil with 1/4 cup apple juice and 2 TBS honey. Back on cooker at 300 degrees for a little over an hour.
- BBQ sauce added, tossed, returned to cooker uncovered for 15 minutes.

Thoughts:
- Fantastic flavor and texture. Sinful, really.
- This pellet produced a very satisfying smoke profile. Not overbearing yet very involved in the overall flavor. Excited to use it again.
- I’ll search high and low for skinless pork bellies next time. Removing that skin was a pain in the caboose.

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[reubenray]

I want to do this next.  Did you remove the skin before or after the cook?  I have read that is easy to remove after, but you would lose one tasty side.

[Bentley]

Nice job...I just cant seem to give up the bacon fixins to make this...I guess I need to buy 2 PB next time at Costco!

[yorkdude]

Wowzer that’s definitely on the list.
Looks really good, nice.

[Ralphie]

I removed the skin before I cooked it.  I used a fairly decent filet knife but I'll admit that my knife skills could use some work.  I bought a 6 lb belly from Nahunta Pork Outlet and cut it in half (other half is in the freezer). They call it side meat.   

Nahunta is a pig farm & pork outlet in the middle of nowhere eastern North Carolina.  It really is a sight to see.  Nahunta is essentially a pork grocery store/butcher shop and it's right there next to the farm.  It's similar to a Walgreens in size and it's wall to wall pork of all cuts. 
You want a whole or half pig?  Grab one off the shelf or point to one in the yard.  It's a different shopping experience for sure.

My next pork adventure will be another cut from Nahunta called a quarter pig.  It's a 1/4 of a pig as the name implies.  It's one cut from one side consisting of the ribs, belly, shoulder (front), and some periphery meat. 

[bregent]

>I used a fairly decent filet knife but I'll admit that my knife skills could use some work.

It definitely takes some practice. I use a curved knife with a blunt end, similar to the one used in this video: https://www.youtube.com/watch?v=SsdqRjI5OAE
But I'm not nearly that good

[cookingjnj]

Awesome cook Ralphie.  I agree they are sinful when biting into them.  FYI, my Costco sells the pork belly with the skin removed already.  Makes it much easier. 

[Ralphie]

>I used a fairly decent filet knife but I'll admit that my knife skills could use some work.

It definitely takes some practice. I use a curved knife with a blunt end, similar to the one used in this video: https://www.youtube.com/watch?v=SsdqRjI5OAE
But I'm not nearly that good

Great tutorial video.  I'm glad I didn't see it beforehand.  I would have been frustrated beyond belief after seeing how easy that guy made it look.  That tutorial taught me two things.  Keep practicing and get a new knife.   

[Canadian John]

 Very nice job: pics, write-up and the pork belly.  My to do list just got longer.

[LowSlowJoe]

Nice job...I just cant seem to give up the bacon fixins to make this...I guess I need to buy 2 PB next time at Costco!

You want a real treat...  take some bacon slabs( fully cured and smoked), cut them into chunks, then cook those , with whatever spices you wanted to add... Bacon Bits, is what I call them.   Cut up into like 1.5" cubes , be the biggest bacon bits you ever need.

[Ralphie]

That would be delicious.  I've seen those slabs at Restaurant Depot. 

[Bentley]

It is getting them rendered properly that I am trying to get dialed in!

Or do you straight up cook them like bacon and don't pull till all fat is out?

You want a real treat...  take some bacon slabs( fully cured and smoked), cut them into chunks, then cook those...