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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.

smoked pork belly ends on cutting board with barbecue sauce and pickles
Serve the Pork Belly Burnt Ends with your favorite barbecue sauce.

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.

Do you love your smoked like we do? Don’t miss these favorites, Traeger Smoked Chicken Wings, Barbacoa Recipe, Traeger Smoked 321 Ribs.

Ingredients for Traeger Burnt Ends

This is just a quick run-down, so be sure to check the full recipe for details.

ingredients for pork belly burnt ends on cutting board
These are the ingredients you will need to make Smoked Pork Belly Burnt Ends
  • 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.
pork belly ends in aluminium pan with spices
First mix all the ingredients for the dry rub, then sprinkle over the pork belly cubes

Seasoning Rub

Sauce

  • 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.
smoked pork belly burnt ends with toothpicks on cutting board
To easily enjoy serve the Smoked Pork Belly Burnt Ends with picks

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.

dry rub on pork belly cubes
Rub the seasoning into the pork belly cubes

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. 

pork belly cubes on Traeger smoker
After the pork belly is well coated with the dry rub, then onto the smoker they go.

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.

pork belly on smoker
And then back onto the smoker to finish the cooking

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.

smoked pork belly burnt ends dipped in sauce with toothpicks on cutting board
Serve the Smoked Pork Belly Burnt Ends with your favorite sauce for even more flavor

While the Pork Belly Burnt Ends are cooking, add one these side dishes to the grill.

smoked pork belly ends on cutting board with barbecue sauce and pickles

Traeger Pork Belly Burnt Ends

For all you bacon-lovers out there, you have got to try this Pork Belly Burnt Ends Recipe. It’s everything you love about bacon in a delicious sauce and smoked until it melts in your mouth.
5 from 1 vote
Print Pin Rate
Course: BBQ, Smoked Recipes
Cuisine: BBQ
Keyword: bbq burnt ends, pork belly burnt ends, Traeger Burnt Ends
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Calories: 1951kcal
Author: Mark Rogers

Equipment

  • Wood Reccomendations Apple, Pecan

Ingredients

  • 4 pounds pork belly

Seasoning Rub

  • 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

Sauce

  • ½ cup dark brown sugar
  • 2 tablespoons honey
  • 1 ½ cups Texas BBQ sauce
  • ½ cup 1 stick unsalted butter

Instructions

  • Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk.
    pork belly ends in aluminium pan with spices
  • Slice refrigerated pork belly into 1 ½ inch cubes.
  • Toss the pork belly cubes together with the seasoning rub and transfer to cooking sheet
    dry rub on pork belly cubes
  • 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.
    pork belly cubes on Traeger smoker
  • Transfer Pork Belly cubes to an aluminum pan and top with brown sugar, honey and BBQ sauce
  • Slice butter and add to top
    pork belly ends in aluminium pan with brown sugar and butter
  • Cover with aluminum foil and place back on the smoker at 225 F.
    pork belly on smoker
  • 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

Nutrition

Serving: 225g | Calories: 1951kcal | Carbohydrates: 58g | Protein: 31g | Fat: 178g | Saturated Fat: 68g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 79g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 867mg | Potassium: 937mg | Fiber: 4g | Sugar: 48g | Vitamin A: 3356IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 4mg

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