smokedbbqappetizersweet and smokyparty food

Smoked Pork Belly Burnt Ends

Name: Smoked Pork Belly Burnt Ends
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings
Ingredients: 4 lbs Pork belly, skinless, cut into 1.5-inch cubes; 1/2 cup, divided Brown sugar; 2 tbsp Paprika; 1 tbsp Garlic powder; 2 tbsp Kosher salt; 1 tbsp Black pepper; 1/2 tsp Cayenne pepper; 4 tbsp Butter, cubed; 1/4 cup Honey; 1 cup Barbecue sauce; for smoking Apple wood chunks

4 hrs 20 min 8 servings Medium

Cut used: Pork Belly pork →

Prep

20 min

Cook

4 hrs

Total

4 hrs 20 min

Pork belly burnt ends take the beloved brisket-point technique and apply it to a cut that's arguably even better suited to it, thanks to pork belly's high fat content. Cubing the belly before smoking maximizes surface area for bark development, and a second stint in a foil pan with butter, brown sugar, and barbecue sauce turns the cubes into sticky, caramelized bites. These disappear fast at any backyard gathering.

What Ingredients Do You Need?

4 lbs Pork belly, skinless, cut into 1.5-inch cubes
1/2 cup, divided Brown sugar
2 tbsp Paprika
1 tbsp Garlic powder
2 tbsp Kosher salt
1 tbsp Black pepper
1/2 tsp Cayenne pepper
4 tbsp Butter, cubed
1/4 cup Honey
1 cup Barbecue sauce
for smoking Apple wood chunks

How Do You Make Smoked Pork Belly Burnt Ends?

1
Season the cubes
Mix half the brown sugar with paprika, garlic powder, salt, pepper, and cayenne. Toss the pork belly cubes thoroughly in the rub.
2
Smoke
Preheat smoker to 250°F with apple wood. Arrange the cubes on a wire rack in a single layer with space between pieces and smoke for 2.5-3 hours until deeply bronzed and around 165°F internal.
3
Transfer to a pan
Move the smoked cubes into a disposable foil pan, dot with butter cubes, and drizzle with honey and the remaining brown sugar.
4
Braise in foil
Cover the pan tightly with foil and return to the smoker for 1 hour, allowing the fat to render further and the cubes to become tender.
5
Glaze
Uncover, drain any excess liquid fat if desired, then toss the cubes in barbecue sauce.
6
Caramelize
Return the uncovered pan to the smoker for a final 20-30 minutes to let the sauce tack up and caramelize onto the cubes.
7
Serve
Serve hot straight from the pan as an appetizer or over a bed of rice or coleslaw.

What Are the Pro Tips for This Recipe?

💡 Leaving space between cubes on the rack during the first smoke ensures even bark on all sides.
💡 Skimming excess rendered fat before glazing keeps the final bite from feeling greasy.
💡 Apple or cherry wood pairs especially well with the sweetness of the glaze.
💡 These reheat well in a 300°F oven for 10 minutes if made ahead.