Pork Belly Burnt Ends sweet and tender recipe for the Yoder smoker

Pork Belly Burnt Ends sweet and tender recipe for the Yoder smoker

December 5, 2019 13 By Luis Garrison


all right here we are hey welcome to greenhorn BBQ and beer my
name is Todd Debra’s behind the camera or the sassy kitchen Queen there she is
and today we have a special treat for you
pork belly and we’re gonna do pork belly burnt ends so what we have here is about
a pound and a half of pork belly got Costco so pork belly is a really good
part of the pig it’s kind of funny saying that it’s about 50/50 lean and
fat and fat is where all that flavor is and and these things just come out so
good once they’ve been smoked for a while they’re just like little pops of
pork candy and stuff so what you want to do here starting off is section these up
now since these are already cut into strips half the work is done for us and some of these pieces we just not going
to use but what you want to do is this is these are going to shrink down to
probably a third their size 2/3 or sighs so you want nice squares okay so one
knife they’re actually a sharp and this is okay here so we’re gonna cut this up
it’s a nice little squares and we’re gonna try not to have it fall apart but
again nice even squares this is gonna render down and get about half their
size you want to start out a little bit large and if they’re not symmetrical
that’s okay just kind of get them more or less in the ballpark this little piece yeah why make it go to
waste it’s gonna be a little retarded but that’s alright okay the next thing
you want to do is have the tasty beverage so I’ve tried to do is my right
hand try try not to touch as much pork as
possible so today we’re gonna use killer hogs barbecue rub by Malcolm Reed this
stuff’s really good what we want to do here let’s get a nice even coat I’m
gonna get all the sides we’ll make sure you get every little side of the solicit
a little bit labor-intensive but you know it’s just what its gonna take
that’s a killer killer killer hogs barbecue rubs got a really awesome color
as you can see here and when that thing renders when these things render down
it’s just gonna look so good okay and as you get these burnt ends
covered up I’m gonna put them on a tray now they’re gonna go into a smoker on this grate right here you want to be
able to get that smoke all around these burnt ends you want that smoke flowing
around there and so it’s gonna help out rendering down these burnt down isn’t
getting them nice and juicy delicious okay as you can see got these things
pretty evenly could with some of that killer hogs barbecue rub it’s got a
beautiful color and we’re gonna go ahead and get the smoker going to about 250
275 degrees we’re gonna use some some hickory and let me chop there by the
barbecue all right you can see here I got a piece of this red oak in here
which we have a lot of here in California and I got a piece of
chicory run on top of that I was using the oak just to get the pit up to
temperature and now we’re gonna use the better wood for this is pork pork belly
and we’re just gonna get that come up to temperature here I’ll keep the door wide
open so singing starts burning clean alright so is that woods coming up to a
nice clean burn we’re gonna take the pork belly burnt ends just like that
actually I think I’m gonna go a long way and here we go now that rack set up
nicely kind of spaced them out as best you can just to get a little bit of flow
around them but if not don’t worry about it smoke will find a way okay
so I’ll leave that open for a minute and once this fire starts burning a little
bit cleaner a little bit more of a blue smoke well we’ll close it down and go
for about 250 to 275 degrees okay so I want to apologize right when I was
getting the pork belly burnt ends ready on the next stage the SD card in the
camera needed to be formatted and and I thought all the information was lost so
I’m trying to catch up so basically what we did here is we took the burnt ends we
put them into a foil pan I drizzled some brown sugar on top of them with some
honey and then some dabs of butter so we covered it we’re gonna go for 250 to 275
about another hour and a half then we’re gonna pull them out glaze them and put
them back on and then they should be done all right we’re on the home stretch here
so these delicious burnt ends soon to be delicious burnt ends have been cooking
here with some brown sugar butter and honey the better part about now and a
half now so now what we want to do and these are really tender now you can see
these things are oh they’re just looking so good it’s not we want to get them out
of this basting bath here and transfer them into a fresh pan is that that
basting juice has done its job now it’s time to glaze these delicious pork belly
burger downs here this is going to be the stage where we’re gonna do the burnt
down part and I just made that up I guess they’re already burnt ends it’s
not really burnt end right his pork belly so that’s not the end of anything
I don’t think I guess if it was pork butt it would be a burnt end because the
butt is the end of the okay so as good as this stuff this basting juice looks
we’re not gonna use it it’s really uh it’s too rich so
Sassy’s kitchen Queen made this glaze it’s uh got a little bit of baby sweet
baby Ray’s and a few other things in there so we’re just gonna go ahead and
pour this in here alright here we go go ahead and give this a nice little
stir alright don’t worry about some of these
breaking apart and that’s okay you’re gonna be breaking apart from my belly okay it smells really good okay all
right now we just want to kind of spread those out a little bit okay so there we
go now we’re gonna put them in back here in the smoker come right through the
middle we’re gonna make sure that they all get coated with that delicious glaze
that never made there we go whoo little smoke am i all right
so this one’s gonna take maybe about another half hour 45 minutes and we’ll
meet you inside all right here we are what do you think of that that’s about I’d say three and a half
hours worth of serious cooking our first ever pork belly burnt ends at greenhorn
BBQ beer we’re gonna go ahead and try one of these so we’re gonna try one of
these right now these are so good so just a quick review we used the killer
hogs by Malcolm Reed the barbecue rub it’s got beautiful red color so we took
this Park belly and we cut it up a nice big chunky squares then we covered it in
all sides with this barbecue rub my killer Hawks we stuck it on the smoker
using a hickory wood at about 250 275 for about an hour and a half then we
transfer them into another pan and that’s the part I missed on the video
because my SD card had problems on the camera unfortunately but what we did is
we took brown sugar honey and butter in the pan and then covered it with foil
and we continued cooking at 250 for about another hour to hour and a half we
took him out and then we glaze them with some of the Sassy’s beautiful barbecue
glaze nice honey sweet glaze and we cooked them in the pan uncovered for
about another hour and here’s a result beautiful honey
sweet pork-belly Brenton’s a little hot so I’m gonna wuss out here I’m going to
take a fork these just look incredible oh look at that oh it’s just nice pork we think I am just a little kid yeah I really
like the way these came out oh my god this is some explosion in your mouth
look at that timeout holy you know what I was just
about to swear this is Malcolm Reed you’ve got it going on with this killer
hogs barbecue rub we added the honey brown sugar and butter and then the
sweet baby raises clays doctored up a dead I just came out great so I’ll try
to put the recipe if I’m not too busy down in the description you guys go
check it out also don’t forget to visit the Ventura
meat company for all your fine meat needs and if you like this video be sure
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you can find if they’re not cheap I’ll make up that was so good alright guys until next
time you guys gotta leave so I can eat later