Pit Boss Smoked Pork Belly Ends

Are you looking for a new recipe to test your BBQ skills? Or maybe you fancy some delicious Pit Boss burnt ends but don’t want to fuss around making an entire beef brisket, then you have to try this EPIC recipe.

Ever heard of meat being described as ‘candy’? Burnt ends made from pork belly cubes as just as delicious as the classic brisket and don’t take up as much time!

Why You’ll Love Pork Belly Burnt Ends

Bite-sized delicious pork pieces packed with sweet umami flavor, super moist pork and a crispy caramelised outer. (You’ll understand what meat candy means)!

This is a super simple pork belly recipe! You don’t have to cook a whole shoulder or brisket and end up with loads of leftovers you’ll never eat in time.

pit-boss-burnt-ends-belly-recipe

What You Need for Smoked Pork Belly Bites

  • Pork Belly (cut into 2-inch cubes)
  • Brown Sugar
  • Water
  • Fresh Garlic
  • Black pepper
  • White sugar
  • Honey
  • Fish sauce
ingrediants-for-smoked-pork-belly-burnt-ends

How to Make Pit Boss Smoked Pork Belly Burnt Ends

Step 1: Prepare the Pork Belly for Marinating

Remove as much excess moisture from the pork belly with a paper towel. Cut off any remaining thick fat from the outside of the pork belly.

Cube the pork belly into 1-inch cubes, then season with salt and black pepper and leave in the fridge for 60 minutes.

Remove further excess moisture that was drawn out by the salt. Put the pieces of pork into a clean mixing bowl.

cubing-pork

Step 2: Make the Marinade for Your Pork Belly

Whisk together the fish sauce, water, brown sugar, garlic and seasoning.

Place your skinless pork belly cubes into ziplock bags. Pour in the marinade and then toss for an even coating before sealing the bags.

marinade-for-pork-belly-ends

Step 3: Marinating the Pork Cubes

Refrigerate the pork belly for no less than 4 hours and up to 24 hours.

covering-pork-belly
marinating-my-pork-belly-ends

Step 4: Smoking the Pork Belly on Your Pit Boss

Load the cherry wood pellets, prime, and set the Pit Boss to a grill temperature of 225°F and wait until it has come to temperature.

Place the pork belly pieces directly on the grill grates and close the lid. Insert a temperature probe into the middle of your largest pork belly cube. Smoke for roughly 3 hours.

pork-belly-on-the-smoker

Step 5: Make a Glaze

In a saucepan set over medium heat, whisk together the white sugar, honey, water and fish sauce. Bring to the boil and then reduce to a low heat.

Simmer until the glaze is slightly thicker. (Roughly 5 minutes) Remove from the heat and set aside.

Step 6: Creating Pork Belly Burnt Ends

Increase the heat of your Pit Boss to 275°F. Remove the smoked pork belly from the smoker to a foil pan or baking tray.

Cover the pork belly with the glaze and then toss to coat evenly. Cover the tray with foil and then return to the smoker for a further 45 minutes.

Remove the foil and then cook for a further 15 minutes until a deep and dark color. Remove and rest for 10 minutes on a wire rack and cover with tin foil to drain excess fat.

pit-boss-pork-belly-burnt-ends

What Exactly Are ‘Burnt Ends’?

For you newbies who might not be in the BBQ culture, the term burnt ends was coined by Pitmasters who didn’t find a solution to stop the overcooking thinner part of the brisket.

This part is known as ‘the point’ and is used to dry out during the long smoking process. Even smothering with BBQ sauce didn’t help!

Burnt Ends are effectively the trimmings and were disregarded. However, to much surprise, they ended up being the most desired part for eating!

This is because they have a concentration of what makes brisket great. The rendered fat, crunchy bark, and a smoky flavor. This has now been perfected and mimicked with other cuts of meat… So make way for pork belly cubes!

pork-belly-bites-with-fries

What Temperature to Smoke the Pork Burnt Ends?

You need to cook the pork at 225°F on low and indirect heat for the first part of the process. This will give you the basis for the burnt ends by rendering down the fat and infusing a smoky flavor.

The second part of cooking will be at a higher temperature of 275°F. This will give the coloring and crisp up the rendered fat.

Tip: Make sure you cover the belly cubes for the second stage of cooking… You don’t want to literally burn your burnt ends!

How Long to Smoke the Pork Belly Pieces?

The whole process will take around 3 to 4 hours, depending on the size of your cubed pork belly and it’s fat content.

Note: Cook times are never final. So make sure you monitor the doneness of your recipe as per the directions below.

Do I Need to Monitor the Internal Temperature?

Yes! Monitoring the internal temperature is a crucial part of cooking! It will help you with timings, especially when cooking other dishes.

Monitoring the internal temperature is also crucial for food safety. You can’t be serving underdone pork.

smoking-pork-belly-cubes

How to Accurately Monitor the Internal Temp

Use a calibrated digital probe meat thermometer to monitor the internal temp.

A Pit Boss will come with this built-in, so there is no excuse!

My Favorite Wood for Smoking Pork Belly

In my opinion, fruit wood goes best with pork which is why we have chosen cherry wood. It also helps balance out the salty glaze.

How to Store Leftovers

Try to cook what you want to consume on the day. I find that pork belly burnt ends do not keep very well and are best enjoyed straight from your smoker!

If you do have leftovers, store them refrigerated in an airtight container and eat within 3 days.

Freeze for up to 1 month to avoid freezer burn and deterioration.

More Pork Belly Recipes

Looking for more pork belly recipes? Your in lucky, below are some of my favorite pork belly recipes.

Crispy Skin Smoked Pork Belly

Pork Belly Strips

recipe-for-pork-belly-pit-boss-burnt-ends

What to Serve With Pork Belly Burnt Ends

Smoked Broccoli

Smoked Onion Bombs

Smoked Cauliflower.

Pit Boss Smoked Pork Belly Ends

These Pit Boss pork belly ends are bite-sized delicious pork pieces packed with sweet umami flavor and a crispy texture. You'll be addicted these juicy pork belly bites in no time.
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
Course: Appetizer, Breakfast, Dinner, lunch, main, Main Course, Side Dish, Snack
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 servings
Calories: 468kcal
Author: Charlie
Cost: 18

Equipment

  • 1 Pellet smoker

Ingredients

For the Pork Belly

  • 1/3 cup Vietnamese fish sauce
  • 3 tablespoon sugar
  • 2 tablespoons water
  • 2 tablespoons freshly minced garlic about 6 medium cloves
  • 2 teaspoons freshly ground black pepper
  • 2 lb skinless pork belly cut into 2-inch cubes
  • 1-2 chunks of light smoking wood such as apple or cherry

For the Glaze

  • 1/3 cup sugar
  • 1/4 cup honey
  • 2 tablespoons fish sauce
  • 2 tablespoons water

Instructions

  • Remove as much excess moisture from the pork belly with a paper towel.
  • Cut off any remaining thick fat from the outside of the pork belly. Cube the pork belly into 1-inch cubes.
  • Season with salt and black pepper. Leave in the fridge for 60 minutes.
  • Remove further excess moisture that was drawn out by the salt. Put the pieces of pork into a clean mixing bowl.
  • Whisk together the fish sauce, water, brown sugar, garlic and seasoning. Place your skinless pork belly cubes into ziplock bags.
  • Pour in the marinade and then toss for an even coating before sealing the bags. Refrigerate the pork belly for no less than 4 hours and up to 24 hours.
  • Load the cherry wood pellets, prime, and set the Pit Boss to a grill temperature of 225°F and wait until it has come to temperature.
  • Place the pork belly pieces directly on the grill grates and close the lid. Insert a temperature probe into the middle of your largest pork belly cube. Smoke for 3 hours.
  • In a saucepan set over medium heat, whisk together the white sugar, honey, water and fish sauce. Bring to the boil and then reduce to a low heat.
  • Simmer until the glaze is slightly thicker. (Roughly 5 minutes) Remove from the heat and set aside.
  • Increase the heat of your Pit Boss to 275°F. Remove the smoked pork belly from the smoker to a foil pan or baking tray.
  • Cover the pork belly with the glaze and then toss to coat evenly. Cover the tray with foil and then return to the smoker for a further 45 minutes.
  • Remove the foil and then cook for a further 15 minutes until a deep and dark color. Remove and rest for 10 minutes on a wire rack and cover with tin foil to drain excess fat.

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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