Alright, BBQ aficionados, buckle up! We’re diving into the world of Pork Belly Burnt Ends, cooked to perfection in a Bradley Smoker. This ain’t your usual backyard grilling – we’re talking melt-in-your-mouth pork, kissed with smoke and caramelised to sweet, sticky perfection. Whether you’re a newbie to the smoking game or a seasoned pro, this recipe is your ticket to BBQ nirvana.
Pork Belly Burnt Ends in a Bradley Smoker
Pork Belly Prep
For the Smoke
Saucing and Caramelising
Instructions
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Preparing the Pork Belly
- Cut and Rub: Slice the pork belly into 3.5cm - 4cm squares. Toss the cubes in a bowl with olive oil.
- Season: Generously coat the pork with Angus & Oink Sweet Bones & Butts and Honey Chilli rubs. Make sure every side is well covered.
- Marinate: Wrap the seasoned pork in clingfilm and let it rest in the fridge overnight.
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Smoking the Pork Belly
- Preheat Smoker: Preheat the Bradley Smoker to 121°C (250°F). Load with maple bisquettes.
- Initial Smoke: Place the pork belly cubes on smoker racks, ensuring they are evenly spaced. Insert a probe into one of the cubes.
- Monitor: Smoke the pork belly for approximately 3 hours or until the internal temperature reaches 82°C (180°F).
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Saucing and Caramelising
- Prepare the Sauce Mix: In a foil tray, combine butter, honey, brown sugar, and Bulls-Eye BBQ sauce.
- Coat the Pork: Once the pork reaches 82°C, transfer the cubes into the foil tray and coat well with the sauce mix. Cover tightly with foil.
- Continue Cooking: Place the tray back into the smoker. Cook for another 1-2 hours until the pork hits 93°C (200°F).
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Finishing Touch
- Thicken the Sauce: Remove the foil cover, stir the pork to ensure even coating, and let it cook for an additional 10-15 minutes to thicken the sauce.
- Final Temperature: Ensure the internal temperature of the pork reaches 96°C (205°F).
Equipment
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Note
- Pro Tip: Avoid opening the smoker door frequently to maintain consistent temperature.
- Water Bath: Always use warm or hot water in the smoker’s water bowl to help maintain temperature.
- Smoke Timing: Remember, you don’t need smoke for the entire cooking process; the first few hours are key for flavour.
Pork Belly Burnt Ends, Bradley Smoker, BBQ Recipe, Smoked Pork, Sweet Bones & Butts, Honey Chilli Rub
