Easy-Delicious Smoker Pork Belly Burnt Ends

Plan on ~6-8 people per Kg if there are other meats

Smoker time is ~3.5hrs

Can be done in your kitchen oven (!!)

Scroll down for how-to photos

INGREDIENTS

• Pork Belly – skinless, typically 1.5-3Kg per slab
• Darling Fresh Smoke Haus Rub, ~30g/kg . We recommend our Sweet Onion Pepper rub, which is absolutely made for this.
• Bottle of Smoke Haus smoke-roasted BBQ Sauce
• Bakers cooling rack (grid tray)
• Melted butter
• Large medium-deep aluminium tray (to hold pork)
• Aluminium foil

PREPARATION – 30min

• Remove pork belly from fridge to warm up
• Fire up the smoker to pre-heat.
• Slice into 1inch cubes (or larger as desired) and place in a bowl
• Sprinkle your Rub and mix in thoroughly
• Mix in BBQ sauce at 40ml per Kg
• Arrange on the grid rack with air gaps in between each piece, fatty side up

SMOKER – 4-6hrs depending on rack size

• Heat smoker to 110-120degC (230-250degF)
• Place a water pan in the smoker, and top up as needed. Wet smokers smoke better
• Place grid tray in the smoker
• Smoke uncovered for 2 hours
• Remove grid tray and place all burnt ends into the aluminium tray
• Mix in BBQ Butter (2:1 ratio of BBQ sauce and melted butter) at ~1/2 Cup per Kg
  • 85ml BBQ sauce per Kg meat
  • 40ml melted butter per Kg meat
• Cover and seal well with aluminium foil, place back in smoker.
• Smoke for 1hr
• Remove foil cover and smoke for another 30min

SERVE

• Serve and enjoy!

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