Pork Belly Burnt Ends in a Bradley Smoker

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.

Prep Time 12 hrs

Cook Time 5 hrs

Total Time 17 hrs

Cooking Method: Smoking

Cuisine: American BBQ

Courses: Appetizers

Difficulty: Intermediate

Cooking Temp: 121 C

Servings: 8

Estimated Cost: 20

Calories: Approximately 400 per serving

Best Season: Suitable throughout the year

Pork Belly Prep

2 Kg Pork Belly
2 Tbsp Olive Oil
3 Tbsp Angus & Oink Sweet Bones & Butts Rub
3 Tbsp Angus & Oink Honey Chilli Rub

For the Smoke

10 Bisquettes Maple

Saucing and Caramelising

100 Grams Butter
3 Tbsp Honey
3 Tbsp Brown Sugar
200 Ml Bulls-Eye BBQ Sauce

Instructions

1
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.
2
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).
3
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).
4
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).

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.

Keywords: Pork Belly Burnt Ends, Bradley Smoker, BBQ Recipe, Smoked Pork, Sweet Bones & Butts, Honey Chilli Rub

Read it online: https://www.smokeandsear.world/BBQ-recipes/pork-belly-burnt-ends-on-a-bradley-smoker/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.