Pork Belly Burnt Ends

A great recipe to smoke and create for your guests is Pork Belly Burnt Ends. In this recipe post, we share Chef Tom’s steps from his video at All Things Barbecue using Yoder Smokers pellet grill.

What is a Burnt End?

Originating in Kansas City, the burnt end is the point portion of the whole brisket, cut into cubes and cooked to perfection. The brisket point is perfect for this dish since it is fatty, with lean portions mixed among the cubed meat, and it takes to smoke, spice, and sauce very well. A brisket burnt end arguably separates “those who can cook” from those who need to keep working on it when on the competition BBQ circuit.

For the purest, a burnt end needs to be brisket. For those who love the technique and flavour it can make, pork belly can be a great option.

Chef Tom says a pork belly burnt end has become a favourite for backyard cooks and pitmasters alike. This method takes the bold bark and bite of classic brisket burnt ends, then substitutes pork belly for outrageous tenderness and rich flavour. The result is a shareable barbecue snack that looks impressive, tastes even better, and comes together with simple steps in about five hours.

What is Magical About Pork Belly Burnt Ends?

At its best, pork belly burnt ends bridge the gap between two classics. Think sweet, smoky cubes with a chewy bark and a soft, buttery center. Pork belly’s structure and fat content mimic the experience of brisket point burnt ends, yet they finish faster and are easier to manage.

From cubing to saucing, the process is straightforward and forgiving. With a bit of patience and a reliable pellet grill, these turn out consistently great.

All the fat content in a pork belly is the secret. It renders down, bastes the meat from within, and helps the cubes shrink into perfect two-bite pieces. Use pork belly with the skin removed so the outside stays tender and the bark forms clean, without tough skin getting in the way.

Step-by-Step Prep: Getting the Pork Belly Ready

Minimal Trimming for Easy Prep

Pork belly requires minimal trimming for this recipe, which keeps the prep simple. Since the skin is off, there’s no need to wrestle with cracklings or harsh edges. The fat streaks throughout the muscle do the hard work in the smoker.

Cubing the Pork Belly

1. Slice the belly into long, even strips.
2. Cube into slightly larger than traditional burnt end size, about two-bite pieces.

Cubing first exposes every side to smoke and seasoning. The fat will render and the cubes will shrink, finishing at a just-right size.

Applying the Binder

Coat the cubes in a light coat of vegetable oil, Slow Smoke Gold BBQ Sauce (mustard), or sriracha. The binder helps the rub cling without turning the surface soggy.

Seasoning with the Perfect Rub

Generously season the cubes with a balanced pork rub such as House of Q House Rub or Competition Rib Rub. The seasoning builds flavour and colour while the fat renders. Expect a bold, red-gold crust once smoke and heat do their work.

Setting Up Your Smoker

Choosing Your Pellets

A cherry and pecan blend excels in both appearance and taste. Cherry lays down a rich mahogany colour, and pecan rounds out the flavour with a mellow nuttiness that pairs well with pork belly.

Rack Arrangement for Even Cooking

Set the seasoned cubes on jerky racks, then place the racks on the cooker’s top and bottom shelves. The racks improve airflow and make it easy to rotate. Use racks dedicated to proteins to prevent any mix-ups between sweet and savoury items.

The Smoking Process: Build That Bark!

Initial Smoke Phase

Load the racks and begin the smoke session. Keep the cooker at a steady, moderate temperature to encourage smoke absorption and bark formation.

First Check at Two Hours

At about the two-hour mark, look for deepening colour and gentle tenderness. Rotate the racks after an hour to keep the cook even across hot spots. The corners often colour up first.

Extending to Three Hours

Let the cubes go a little longer to tighten the bark and deepen colour and flavour. They should be browned, aromatic, and starting to render nicely.

Time to Wrap

At roughly three hours, the bark is set and the smoke flavour is in. Wrap to gently push the cubes to a soft, almost spoon-tender texture without drying them out.

Wrapping for Tenderness: The Braise Step

Foil Wrapping Technique

1. Arrange the cubes in a single layer, packed tightly so they support each other and maintain bark contact.
2. Double wrap in heavy-duty foil to prevent punctures or leaks.

You can avoid foil pans at this stage. Pans tend to trap steam in a pocket under the cover, which can soften or wash out the bark.

Adding Braising Liquid

Drizzle in a bit of apple juice and honey. The juice adds moisture and a gentle fruit note, while the honey aids in caramelization during the wrapping process.

Back on the Grill

Return the wrapped cubes to the smoker, raise the temperature to 300°F, and place them on the second shelf. The higher rack reduces radiant heat on the bottom, which is particularly important now that sugars are in play.

Wrapped Cooking Time

Give the cubes another 30 to 45 minutes. They are ready when a gentle pull separates them, and the probe slides in with almost no resistance. There should not be a pool of liquid in the foil, which means the meat held onto its moisture.

Saucing and Finishing: The Glaze Magic

Unwrap and Check Tenderness

Open the foil and test a cube. It should feel soft and yielding. At this point, the fat is fully rendered, and the bark holds together even though the interior is neither too sweet nor too tangy, tender.

Applying Sauce and Honey

Toss the cubes carefully with Apple Butter BBQ Sauce, adding a little honey to boost shine and stickiness. Stir gently, as the cubes are very tender and can break apart easily.

Final Heat for Tacky Glaze

Place the sauced cubes back on the grill or leave the foil open, then cook for an additional 15 to 20 minutes. This sets the sauce, adds a glossy finish, and complements the colour.

Serving and Tasting: Barbecue Heaven

Pulling Off the Grill

From the first smoke to the final glaze, the total time is approximately five hours. The cubes should be richly colored with a tacky glaze and soft texture.

First Bite Impressions

Expect beautifully tender and supple bites with just the right amount of chew on the bark. Every cube carries a balanced blend of smoke, a hint of fat richness, and salty, sweet barbecue flavours.

Perfect for Parties

These are crowd-pleasers that require minimal supervision. They make great finger food and are easy to scale for larger gatherings.

Pro Tips for Pork Belly Burnt Ends Success

Timing and Rotation Secrets

Rotate the racks partway through the smoking process for even cooking. Remember that fat renders and shrinks the cubes, so starting with a bit larger cubes helps achieve the final shape and texture.

Avoiding Common Mistakes

• Over-trimming removes fat that drives tenderness and flavour.
• Loose wraps let steam escape and can dry out the meat, while tight pans can steam away bark. Double wrap the cubes with foil and pack them snugly.

Storage and Reheating Ideas

If any are left, store them in an airtight container. Reheat gently at a low oven temperature or on a warm grill to maintain the texture and keep the glaze intact.

Why This Recipe Rocks for BBQ Lovers

Easy vs. Traditional Brisket Ends

Instead of cooking a big hunk of meat and then cubing it later, this method cubes it first. That means a larger surface area for seasoning and smoke, less fuss during cooking, and a shorter path to tenderness.

Flavour Profile Breakdown

Each bite blends smoke, rub sweetness, and a light sauce tang, with honey adding shine and a hint of caramel. It is a simple formula that consistently rewards patience.

Conclusion

Pork belly burnt ends deliver everything people love about barbecue in a bite-sized package. The method is friendly to beginners, yet the results satisfy seasoned cooks. With a steady smoker, a good rub, and a short finish in sauce and honey, these cubes shine at both parties and weeknight dinners. Fire up the grill, plan for five hours, and serve a platter that disappears fast.

Pork Belly Burnt Ends

Print Recipe

Course Appetizer, Main Course, Side Dish

Cuisine Grill, Smoker

HoQ Product Apple Butter BBQ Sauce, Backyard Classic BBQ Sauce, Competition Rib Rub, Five Star Competition BBQ Sauce, Sugar & Spice BBQ Sauce

Author House of Q

Ingredients

• 5 lb pork belly cut into 2" cubes
• 1/2 cup House of Q Competition Rib Rub or House Rub

For the wrap:

• 1/2 cup Apple Juice
• 3 tbsp Honey

For the glaze:

• 1/2-1 cup House of Q Apple Butter BBQ Sauce
• 3 tbsp Honey

Instructions

• Preheat your Yoder Smokers YS640 Pellet Grill to 250°F.
• Slice the pork belly into 2” cubes. Rub the cubes with a light coat of Slow Smoke Gold BBQ Sauce. Season with the House of Q Competition Rib Rub or House Rub. Place the pork cubes on a jerky rack and transfer to the smoker, leaving space around each cube. Smoke until a mahogany brown bark is formed on the outside, about 3 hours.
• Remove the pork cubes from the grill. Transfer the pork to a sheet of foil, laid out in a single layer. Pour the apple juice and 3 tablespoons honey over the pork. Wrap tightly with the foil. Return the foil to the smoker.
• Increase the grill temperature to 300°F. Continue cooking until the cubes are very tender, nearly falling apart, about 45 minutes. The internal temperature will be around 205°F-210°F.
• Open the foil packet. Pour about 1/2 cup of House of Q Apple Butter BBQ Sauce over the pork burnt ends. Drizzle the remaining 3 tbsp of honey over the top as well. Toss gently to coat. Return to the grill and cook until the sauce is tacky, about 15-20 minutes.
• Remove from the smoker and serve warm.

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