I hadn’t cooked on my Pit Barrel Cooker in a while and had recently been thinking that I really needed to give it some love. It’s actually one of my favorite cookers for the simplicity of it and consistent results. A few weeks ago I received a package from the nice folks at Pit Barrel Cooker that included some of their new accessories included the 15″ and 10″ skewers. I soon as I saw those the first thing I thought of was skewering up some cubed pork belly chunks and making pork belly burnt ends. This is a really easy recipe that can easily be accomplished without these skewers as well.
I’ve got a step by step video below of how to do it…but here’s the quick info:
- Cut a 5-6 lb slab of pork belly into 1″ – 1.5″ cubes. Do not trim any of the fat.
- Season the cubes on all sides with your favorite BBQ rub.
- If you don’t have a Pit Barrel Cooker and using the skewer method I show in the video below, then just place the cubes on the cooking grate of your smoker and smoke between 225° – 250° for 3 hours. This will give them plenty of time to take on some good smoke flavor and begin breaking down the proteins in the meat and rendering the fat.
- At the 3 mark, take the cubes and put them in a disposable aluminum foil pan and whip up the very simple braising liquid listed below. Shout out to my friend Big Green Craig for the idea 🙂
- Once you’ve added the braising liquid ingredients to the pan, cover it with a sheet of aluminum foil and place back in your smoker for another 2 hours at the same temp of 225° – 250°.
- At the 2 hour mark, the burnt ends are essentially done and you could eat them at this point…but a final touch is taking them out of the braising liquid and placing them on the cooking grate of your smoker and basting them with your favorite BBQ sauce for 15-20 min. (I used the Swamp Boys Original).
- Let cool for a few minutes then serve. Enjoy!
Braising Liquid Recipe (I just eyeball this so there are no measurements listed here):