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Looking for a new cut of meat to smoke? Traeger Burnt Ends is your answer. With the unique layers of fat and meat, it is one of the only proteins that is cut small and smoked, but doesn’t dry out at all.
Pork Belly comes from the same cut of meat as bacon, so you know it’s going to be delicious. If you find Pork Belly Burnt Ends on a menu at a restaurant, chances are there is only a small amount available and the demand is high. You probably won’t find it on display at your local grocery, but you may be able to ask the butcher if they have any in the back. Basically, everyone knows it’s incredible, so it’s difficult to come by, but definitely worth it.
Ingredients for Traeger Burnt Ends
This is just a quick run-down, so be sure to check the full recipe for details.
- Pork Belly – If you can’t seem to locate it at the grocery, ask the butcher if they have any in the back. The final product will be cubed pork belly, but when you purchase it, it won’t be cubed. It’ll look like uncut bacon.
- Dark Brown Sugar – Used in the sauce, it provides part of the sugar base that will create the crust for the meat and stickiness for the sauce.
- Honey – The other part of the sugar base, honey will keep the sauce thick and sweet. It also helps even out the flavors.
- Texas BBQ Sauce – This is a less sweet version of BBQ sauce.
- Unsalted Butter – The crisping agent, the butter will help the Pork Belly Burnt Ends have that bark that is so delicious on smoked meat.
How to Make Traeger Burnt Ends
Start by throwing together the spices for the rub. Use a fork or a whisk and get it all mixed together well.
Take the pork belly out of the fridge and cut it into cubes. Toss the cubes with the seasoning rub and lay them out on a cookie sheet.
Preheat the smoker and add wood chips to start the smoke when it reaches 225 degrees. Place a drip pan with some water in it under the grates to catch any drippings.
Put the pork belly on the grates (fat side up) for up to a couple of hours then transfer the cubes to a pan and top them with your brown sugar, honey, and BBQ sauce. Slice the butter and add it to the top, covering with foil and placing it back in the smoker. Stir the cubes every 30 minutes for a few hours then serve immediately once the internal temperature is at a minimum of 190.
How Long Should I Smoke Pork Belly Burnt Ends?
Once you have the pork belly prepared and the smoker temperature up to 225 F, you’ll place the pork belly directly onto the grates and smoke them until the internal temperature reaches 165 F, which should take 1-2 hours.
After you’ve added the sauce and covered the pork belly, you’ll put them back in the smoker for about two more hours until the internal temperature is between 190 F and 205 F.
The total smoking time will likely be anywhere between 3-4 hours. It all depends on that internal temperature.
While the Pork Belly Burnt Ends are cooking, add one these side dishes to the grill.
Traeger Pork Belly Burnt Ends
- Wood Reccomendations Apple, Pecan
- 4 pounds pork belly
- ¼ cup smoked paprika
- 2 tablespoons ground black pepper
- 2 tablespoons dry mustard
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne powder
- ½ cup dark brown sugar
- 2 tablespoons honey
- 1 ½ cups Texas BBQ sauce
- ½ cup 1 stick unsalted butter
- Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk.
- Slice refrigerated pork belly into 1 ½ inch cubes.
- Toss the pork belly cubes together with the seasoning rub and transfer to cooking sheet
- Bring the temperature of the smoker up to 225 F. Add the wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
- Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 1-2 hours.
- Transfer Pork Belly cubes to an aluminum pan and top with brown sugar, honey and BBQ sauce
- Slice butter and add to top
- Cover with aluminum foil and place back on the smoker at 225 F.
- Stir Pork Belly cubes every 30 minutes for 2 hours until the Burnt Ends internal temperature reaches at least 190F up to 205F.
- Serve immediately. Store leftovers in refrigerator