Pork Belly Burnt Ends

We're talking about Pork Belly Burnt Ends! The Best part of a good brisket is the fatty point and in competitions we turn those into mouth drooling Burnt Ends. These uber tender chunks of brisket will melt in your mouth when done just right, and judges go crazy over them.

30 Minutes
2-4 Hours



  • 1.5 sticks Butter sliced 
  • 1/2 cups (120 ml) Your favorite BBQ rub 
  • 1/2 cups (120 ml) Brown Sugar 
  • 8 lbs (3.6 kg) Pork Belly skin removed 
  • 1/4 cups (60 ml) Honey 


  • 1/4 cups (60 ml) Apple juice 
  • 1 cup (240 ml) Your favorite BBQ sauce 
  • 1 tablespoon (15 ml) Hot sauce 
  • 1/4 cups (60 ml) Apple jelly 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dizzy Pig Crossroads Authentic Southern BBQ Rub

Best used on pork, ribs, beef, and chicken, but also used for seafood, sausage seasoning and potato ...

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Step 1

Prepare for indirect cooking with convEGGtor at 250°F/121°C. Add 2 chunks of Cherry Wood for smoke if you want.

Step 2

Remove pork belly from packaging and cube into 1 1/2 inch (4 cm) x 1 1/2 inch (4 cm) pieces.

Step 3

Season all sides of the pork belly cubes with your BBQ Rub.

Step 4

Space cubes evenly onto a full size cooking rack and place in the grill.

Step 5

Smoke pork belly for 2 - 2.5 hours.

Step 6

Place all the pork belly pieces into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.

Step 7

Cover pan with aluminum foil and return to smoker for 1.5 hours or until the pieces are tender.

Step 8

Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes and serve.

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