Malcolm Reed Pork Belly Burnt Ends Recipes

OLD ARTHUR'S PORK BELLY BURNT ENDS

Steps:

• Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Add wood pieces once temperature has been reached.
• Place pork belly pieces into a large mixing bowl. Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don't touch one another.
• Place tray into the preheated smoker. Smoke for 3 1/2 hours at a temperature range between 235 and 250 degrees F (113 to 121 degrees C). If you have not already done so, add wood pieces to the fire so it is producing smoke.
• Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminum foil pan, arranging pieces so they are uniformly level.
• Evenly distribute brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and remaining dry rub over the pork. Cover and seal the pan with aluminum foil.
• Return the pan to the smoker and smoke for 2 more hours at a target temperature of 250 degrees F (121 degrees C).
• Remove the pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over top. Discard the old pan and liquid.
• Place the new pan back in the smoker and smoke, uncovered, until sauce is a little tacky, 15 to 20 minutes. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve.
• Remove from the smoker and serve immediately.