Unlock the ultimate BBQ experience with these spectacular Traeger Smoked Pork Belly Burnt Ends. Imagine succulent cubes of pork belly, expertly smoked to achieve a wonderfully crispy exterior that gives way to an unbelievably tender and juicy interior. Each bite is a burst of rich, smoky flavor, perfectly complemented by a luscious BBQ sauce drizzle. This mouthwatering dish is not just a meal; it’s a centerpiece, a conversation starter, and an absolute must-have for your next cookout or gathering. Whether you’re a seasoned pitmaster or new to the world of smoking, this recipe will guide you to culinary triumph using any smoker or pellet grill, especially a Traeger, known for its consistent performance and ease of use.
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Table of Contents
What Are Burnt Ends: The Ultimate BBQ Delight
For those unfamiliar with the magic of burnt ends, prepare to have your barbecue world transformed. This beloved dish originated in Kansas City, Missouri, a city renowned for its rich barbecue traditions – and as a proud Kansas City native, I can attest to their incredible appeal! Traditionally, burnt ends are crafted from the “point” end of a beef brisket. This particular cut, after hours of low and slow smoking, yields crispy, flavorful morsels that are intensely savory and utterly addictive. The long smoking process renders the fat, caramelizes the exterior, and imbues the meat with a deep, smoky essence that defines authentic barbecue.
While beef brisket burnt ends are the classic, smoked pork belly burnt ends offer a sensational variation that rivals the original. By using pork belly, a cut inherently rich in fat, we achieve a similar, if not even more decadent, texture. The generous fat content of pork belly ensures that these burnt ends develop an incredibly crispy, almost crackling-like crust while maintaining a tender, melt-in-your-mouth interior. They deliver a deeply savory flavor profile that is both familiar and uniquely delightful, making them an excellent choice for expanding your barbecue repertoire.
Understanding Pork Belly: A Versatile and Flavorful Cut
Pork belly is a foundational cut of meat, sourced from the underside of a pig. It’s celebrated globally for its exceptional fat content, which translates into unparalleled flavor and tenderness when cooked correctly. While it’s most famously cured and smoked to produce bacon, pork belly is incredibly versatile and finds its way into diverse culinary traditions, especially within Asian cuisine. Its rich profile makes it suitable for various cooking methods, including braising, roasting, grilling, and frying.
The beauty of pork belly lies in its perfect balance of meat and fat layers. This marbling is what renders it so flavorful and keeps it moist during long cooking processes. You can typically find high-quality pork belly at wholesale clubs like Costco, specialty grocery stores, or, ideally, from your local butcher, who can often provide custom cuts and expert advice on preparation.
Crafting the Perfect Dry Rub: Seasoning Your Pork Belly
A dry rub is an essential element in barbecue, a carefully blended combination of ground spices and seasonings designed to significantly enhance the flavor of meat. Unlike marinades, which primarily use liquid ingredients (like apple cider vinegar or citrus) to tenderize and moisten, a dry rub’s main purpose is to create a flavorful crust on the meat’s surface. This crust, developed through the cooking process, locks in juices and concentrates the spices, providing a rich, complex taste profile that is distinct from a liquid-based preparation.
When applying a dry rub, the golden rule is generous, even coverage. You want to ensure every surface of the pork belly is fully coated, with no bare spots. Don’t be shy; add more spices if needed to achieve this comprehensive layer. This thick application allows the rub to truly penetrate and adhere, building that coveted “bark” during smoking. For these irresistible pork belly burnt ends, my Homemade BBQ Rub and Seasoning is an ideal choice, offering a balanced blend of sweet, smoky, and savory notes. It typically includes:
- Brown Sugar or Sweetener: Provides sweetness and aids in caramelization, creating a beautiful crust.
- Garlic Powder: Offers a foundational savory aroma and flavor that complements pork beautifully.
- Onion Powder: Adds a pungent, aromatic depth that rounds out the savory notes.
- Smoked Paprika: Crucial for a smoky undertone, enhancing the barbecue flavor before it even hits the smoker. Regular paprika can be used, but smoked paprika truly elevates the dish.
- Salt: A fundamental flavor enhancer, drawing out moisture and creating a rich taste.
- Pepper: Provides a subtle bite and aromatic warmth.
Precision Cutting: How to Slice Pork Belly for Burnt Ends
Achieving perfectly cooked pork belly burnt ends hinges significantly on how you slice the meat. The goal is to cut the pork belly into evenly sized cubes, ideally around ½ inch to 1 inch thick. Uniformity in size is critical because it ensures that all pieces cook at a consistent rate, reaching the desired tenderness and crispiness simultaneously. If your cubes are irregular, some smaller pieces might overcook and dry out while larger ones are still striving for perfection.
It’s not uncommon to purchase pork belly where the slab isn’t perfectly uniform in thickness or shape, making it challenging to cut identical cubes. In such cases, a practical approach is to acknowledge the variations. You can consciously cut slightly smaller pieces from thinner sections and larger ones from thicker areas, aiming for a consistent volume overall. During the smoking process, keep a watchful eye on these smaller pieces. They will cook faster, so be prepared to remove them from the smoker earlier than their larger counterparts to prevent them from becoming overly dry or chewy. This careful attention to detail ensures every burnt end is a succulent bite of barbecue bliss.
To Trim or Not to Trim: Managing Pork Belly Fat
Pork belly, by its very nature, is a celebration of fat. It typically presents with distinct layers: subcutaneous fat, which lies directly beneath the skin (if the skin is still attached), and intramuscular fat, which is marbled throughout the muscle fibers. This intramuscular fat is particularly prized, as it’s responsible for the incredible juiciness, tenderness, and rich flavor that defines pork belly. The thickness of these fat layers can vary significantly from one cut to another, with some sections being substantially thicker than others.
When it comes to trimming the fat, there’s no single right answer; it’s largely a matter of personal preference and the specific characteristics of the pork belly you’ve purchased. Some slabs might require minimal trimming, while others might benefit from reducing particularly thick fat caps. The goal is to create an appealing balance, allowing enough fat to render and create that crispy exterior and juicy interior, without overwhelming the meat with excessive grease. I personally tend to leave a generous amount of fat on my pork belly pieces, as I find it contributes significantly to the flavor and texture of the burnt ends. Experiment to discover what works best for your palate and provides the ideal outcome for your smoked pork belly burnt ends.
The Step-by-Step Guide to Smoked Pork Belly Burnt Ends
Creating these sensational smoked pork belly burnt ends is a journey of patience and flavor, culminating in a dish that will impress every time. Follow these detailed steps, and remember that full measurements and comprehensive instructions are available in the recipe card at the bottom of this post.
- Preparation is Key: Begin by patting your pork belly cubes dry with paper towels. This helps the rub adhere better. Drizzle the pork belly generously with a light coating of olive oil. This acts as a binder, helping your chosen BBQ rub stick to every surface.
- Apply the Rub: Sprinkle your favorite BBQ rub liberally over all sides of the pork belly cubes. Take your time to rub the spices deeply into the meat, ensuring full and even coverage. No part should be left unseasoned; add more rub if necessary to create a thick, flavorful coating.
- Preheat Your Smoker: Get your smoker or pellet grill, like a Traeger, up to temperature. We’re aiming for a consistent 225°F (107°C) for that slow, smoky infusion.
- Initial Smoke Phase: Carefully arrange the seasoned pork belly cubes directly on the grates of your preheated smoker. Ensure there’s ample space between each piece for even smoke circulation. Close the lid and let the magic happen. Smoke the pork belly for approximately 2-3 hours, or until the internal temperature of the meat reaches around 165°F (74°C). During this phase, the fat begins to render, the rub forms a delicious “bark,” and the meat absorbs that incredible smoky flavor.
- The “Sauce & Braise” Stage: Once the pork belly reaches the target internal temperature, remove the pieces from the smoker. Transfer them to a durable pan – a cast iron skillet or aluminum foil pan works wonderfully. Drizzle your favorite BBQ sauce generously over the burnt ends, followed by a splash of apple cider vinegar. The vinegar adds a tangy counterpoint and helps to keep the meat incredibly moist and tender during the next phase. Toss the cubes gently to ensure they are fully coated in the sauce.
- Return to the Smoker: Place the pan with the sauced pork belly burnt ends back on the smoker. Continue to smoke them for another 1-2 hours, or until the internal temperature reaches between 195-205°F (90-96°C). This final phase is crucial for achieving that signature crispy exterior, deep caramelization from the BBQ sauce, and a tender, pull-apart texture.
- Rest and Serve: Once done, remove the pan from the smoker and allow the pork belly burnt ends to rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in an even more tender and flavorful product. Serve hot and enjoy the fruits of your labor!
Selecting Your Wood Pellets for Optimal Smoke Flavor
The type of wood pellets you choose plays a pivotal role in the final flavor profile of your smoked pork belly burnt ends. Each wood imparts a unique essence, allowing you to customize your dish to your preference. While the Traeger Signature Blend is always a fantastic all-around option, here are some popular wood pellet choices and their flavor characteristics:
- Hickory: A classic and robust choice, hickory is known for its bold, intensely smoky flavor. It’s an excellent partner for pork, enhancing its natural richness and imparting a deep, savory, and traditionally American barbecue taste. If you love strong smoke, this is your go-to.
- Apple: For a milder and sweeter smoke, applewood is a superb option. It infuses the pork belly with a delicate, fruity sweetness that complements the meat without overpowering it. This is ideal for those who prefer a less aggressive smoky flavor.
- Maple: Offering a sweet and subtly smoky profile, maplewood works wonderfully with pork. It creates a beautiful balance of flavors and can contribute to a lovely caramelized crust on your burnt ends, adding another layer of complexity.
- Cherry: Similar to apple, cherrywood provides a mild, fruity flavor but with a slightly richer, more complex sweetness. It creates a delicate smoke that harmonizes perfectly with the natural sweetness of pork, adding an appealing reddish hue to the meat.
- Mesquite: This is the choice for truly bold flavor enthusiasts. Mesquite delivers an intense, earthy, and very strong smoky taste. Use it when you want a pronounced, almost pungent smoke flavor that stands out. It pairs well with rich meats that can stand up to its intensity.
Achieving the Ideal Smoking Temperature
For truly exceptional smoked pork belly burnt ends, maintaining the correct smoking temperature is paramount. I highly recommend setting your smoker to a consistent 225°F (107°C). This relatively low temperature is ideal for what’s known as “low and slow” cooking. This method isn’t just a catchy phrase; it’s a technique that allows the pork belly to cook gently over an extended period. At this temperature, the meat can slowly absorb maximum smoky flavor from your chosen wood pellets. More importantly, it provides ample time for the significant fat content in the pork belly to render down gradually, transforming into liquid. This rendering process is what ultimately creates that incredibly tender, juicy interior and, crucially, helps develop the crispy, flavorful exterior that defines perfect burnt ends, all without drying out the meat.
Patience is Key: Understanding Cook Time for Perfect Pork Belly
The journey to perfect smoked pork belly burnt ends is a two-stage process, and patience is your most important ingredient. Initially, you’ll smoke the pork belly for approximately 2-3 hours. During this first stage, the goal is to tenderize the meat and infuse it with a deep smoky flavor, bringing its internal temperature to around 165°F (74°C). This temperature allows the connective tissues to begin breaking down, preparing the pork for the next phase. The exact duration may vary slightly depending on the thickness and consistency of your pork belly cubes.
Once the initial smoking is complete, the burnt ends enter their second, equally important stage. This is where we enhance their tenderness and develop that irresistible sticky, caramelized crust. Transfer the pork belly to a pan and drizzle it with your favorite barbecue sauce and a touch of apple cider vinegar. The vinegar is key here; its acidity helps keep the meat moist and tender, preventing it from drying out during the longer cook. Return the sauced pork belly to the smoker and continue cooking until the internal temperature reaches 195-205°F (90-96°C). The true indicator of perfection, however, is not just the temperature, but the texture: the burnt ends should be wonderfully crisp and caramelized on the outside, yet incredibly tender and juicy on the inside, almost falling apart. Exercise caution and avoid overcooking, as this can lead to dry, tough, and chewy results, compromising the succulent texture we’re aiming for.
Storage and Reheating: Best Practices
Should you be fortunate enough to have any leftover Traeger Smoked Pork Belly Burnt Ends (a rare but delightful occurrence!), proper storage and reheating are essential to preserve their incredible flavor and texture. For short-term storage, allow the burnt ends to cool completely before transferring them to an airtight container. Tightly sealed, they will remain fresh and delicious in the refrigerator for 3-4 days. This makes them a fantastic candidate for meal prepping or enjoying throughout the week.
When it’s time to reheat, the goal is to bring them back to life without drying them out. The best method for reheating is on the stovetop. Place the burnt ends in a skillet over medium-low heat, adding a splash of extra BBQ sauce or a little broth to introduce moisture and prevent them from becoming tough. Stir occasionally until they are heated through. Alternatively, for convenience, you can use a microwave. If opting for the microwave, always add a bit more BBQ sauce before heating to maintain moisture and succulence. Reheating gently ensures your burnt ends retain their tender interior and rich flavor.
Freezer-Friendly: Tips for Long-Term Storage
Smoked pork belly burnt ends are an excellent candidate for freezing, allowing you to enjoy this incredible dish even weeks or months after you’ve made it. To freeze effectively, ensure the burnt ends are completely cooled. Transfer them to an airtight, freezer-safe container or a heavy-duty freezer bag, removing as much air as possible to prevent freezer burn. Properly stored, they can be kept in the freezer for up to 3 months. When you’re ready to enjoy them again, simply transfer the frozen burnt ends to the refrigerator and allow them to defrost overnight. Once thawed, you can reheat them using the stovetop or microwave methods described above, perhaps adding a fresh drizzle of BBQ sauce to revitalize their flavor and moisture content.
Complementary Side Dishes for Your Burnt Ends
No barbecue feast is complete without an array of delicious side dishes. These Traeger Smoked Pork Belly Burnt Ends pair wonderfully with a variety of classic and inventive sides that enhance the overall meal experience. Consider these crowd-pleasing options:
- Smoked Mac and Cheese: Creamy, cheesy, and with an extra layer of smoky flavor, this is a quintessential comfort food pairing.
- Steakhouse Creamed Spinach: A rich and elegant side that offers a delightful contrast to the smoky pork.
- Smoked Baked Potatoes: Fluffy on the inside, crispy on the outside, and imbued with a hint of smoke – perfect for loading with your favorite toppings.
- Smoked Sweet Potatoes: A naturally sweet and earthy option that complements the savory notes of the pork belly.
- Smoked Baked Beans: A barbecue staple, these beans are rich, sweet, and smoky, making them an ideal companion.
- Smoked Asparagus: A fresh, crisp, and slightly smoky green vegetable that adds balance to the meal.
- Seafood Pasta Salad with Shrimp and Crab: A lighter, refreshing, and unexpected pairing that offers a delightful textural and flavor contrast.
- Traeger Smoked Corn on the Cob: Sweet, juicy corn with a kiss of smoke, a perfect seasonal accompaniment.
- Smoked Cream Cheese: A unique appetizer to serve before the main event, offering a creamy, smoky spread.
Explore More Traeger and Smoker Recipes
If you’ve fallen in love with the magic of your Traeger or pellet smoker, there’s a world of delicious possibilities waiting to be explored. Expand your grilling expertise with these other fantastic smoker recipes:
- Smoked Tomahawk Steak
- Smoked Filet Mignon
- Smoked Ribeye
- Traeger Smoked Ribs
- Traeger Smoked Chicken Wings
- Traeger Smoked Chicken Breast
- Traeger Pulled Pork (Shoulder Butt)
Discover Other Delicious Pork Belly Creations
Pork belly’s incredible versatility extends far beyond burnt ends. If you’re captivated by its rich flavor and succulent texture, you’ll love these other innovative ways to enjoy this fantastic cut of meat:
- Pork Belly Tacos
- Pork Belly Ramen
Traeger Smoked Pork Belly Burnt Ends Recipe Card
Brandi Crawford
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Essential Equipment
- Traeger Pellet Smoker
- Meat Thermometer
- Cast Iron Skillet
Ingredients
- 4-5 pounds pork belly (Sliced into even sized chunks, ½-1 inch thick)
- 1 teaspoon olive oil
- 1 cup BBQ Sauce (Adjust to your preference)
- ¼ cup apple cider vinegar (See notes)
Homemade BBQ Rub (or Your Favorite Store-Bought)
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika (Regular paprika is also fine)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
Cooking Instructions
- Preheat your smoker to 225°F (107°C).
- Drizzle the pork belly cubes with olive oil, then thoroughly sprinkle the BBQ rub over them. Rub the spices into the meat, ensuring every piece is fully coated. Add more spices if needed.
- Arrange the seasoned pork belly on the smoker grates, leaving space for smoke circulation. You can also place them in a pan if preferred.
- Smoke for 2-3 hours, or until the internal temperature reaches approximately 165°F (74°C). Cooking time may vary based on the size of your burnt ends.
- Remove the burnt ends from the smoker and transfer them to a pan (a 10-inch cast iron skillet works well). Drizzle with BBQ sauce and apple cider vinegar, then stir to coat. The vinegar helps to keep the meat tender and moist.
- Return the sauced burnt ends to the smoker. Continue to smoke until they reach an internal temperature of 195-205°F (90-96°C). They are ready when they have a crispy exterior and are incredibly tender. Be careful not to overcook, as this can result in dry and chewy pork.
- Allow the pork belly burnt ends to rest for 10-15 minutes before serving to ensure maximum juiciness.
Helpful Notes
- Adding apple cider vinegar in the second stage is optional but highly recommended. It introduces acidity that helps prevent the meat from drying out, ensuring a consistently tender result.
- Consistent slicing is crucial for even cooking. Aim for pork belly cubes that are uniformly sized, about ½ to 1 inch thick. If some pieces are smaller or thinner, consider removing them from the smoker slightly earlier to prevent them from overcooking and becoming dry.
- Pork belly is naturally rich in fat. Trimming the fat is a matter of personal preference. Feel free to trim any excess fat to suit your taste, but remember that a good amount of fat contributes to the signature crispy exterior and juicy interior of burnt ends.
- With a well-applied dry rub, there’s no need for extensive marinating time. The rub effectively seasons the meat and forms a crust during the smoking process, delivering full flavor without a prolonged pre-smoke rest.
Nutrition Information
Nutritional Data Disclaimer
Nutritional information is provided as a courtesy and is an estimate only. It should not be considered a guarantee. This information is typically calculated using third-party tools like MyFitnessPal.com. For the most accurate nutritional values for any given recipe, we recommend calculating the information with the specific ingredients and brands you use, utilizing your preferred nutrition calculator. You are solely responsible for verifying the accuracy, completeness, and usefulness of any nutritional information provided.