Pork Belly Burnt Ends Advice

[jmitch43]

Looking for some advice/help for my pork belly burnt ends. I usually start around 225 and work up to 250. I didn't usually put them in a pan with the works (bbq sauce, honey, rib candy) until they start probing tender. This past weekend this took around 2.5 hours. Internal temp was around 165 to 170. They cooked in a pan uncovered for another hour and half.

The fat at on them was like butter and super soft. However the meat was a little tough and this has been a reoccurring theme. I can't get good fat render but the meat is a little tough and never tender enough to cut with a fork.

Any assistance would be greatly appreciated. Most meats I can get super tender when the fat is probing like butter but for some reason not my pork belly burnt ends.

 

[thirdeye]

When you move the "probe tender" cubes into the pan, cover it. This should take the cubes to a silky texture. You can always uncover them for a few minutes at the end if you want to set the sauce a little.

 

[Seefyre]

I haven't done many pork belly burnt end cooks but I do have an idea that might improve your end product. I would cook the belly in a similiar fashion to cooking whole brisket, that is to say "smoke it until it looks like you want it, wrap in foil or butcher paper and continue to cook until it probes to the tenderness (in the meat, not fat) you desire". Once you've achieved that, crank up your cooker, cube up and sauce the belly and carmelize (burn) your sauce on. It works on brisket, it'll work on swine. Good luck and keep smokin'

 

[LYU370]

Yep, like thirdeye says, cover up the pan. Here's some I did several years back.

Pics: Pork Belly "Burnt Ends"

So I've been seeing a lot of posts recently on the Book of Face about pork belly "burnt ends". I remember having them at Heim's BBQ in Ft. Worth a few years ago so I decided to give them a go. Was somewhat skeptical at first because of all the fat on the pork belly... But DAMN! These are GOOD...

www.bbq-brethren.com

 

[jmitch43]

Yep, like thirdeye says, cover up the pan. Here's some I did several years back.

Pics: Pork Belly "Burnt Ends"

So I've been seeing a lot of posts recently on the Book of Face about pork belly "burnt ends". I remember having them at Heim's BBQ in Ft. Worth a few years ago so I decided to give them a go. Was somewhat skeptical at first because of all the fat on the pork belly... But DAMN! These are GOOD...

www.bbq-brethren.com

Thank you!