Pork belly burnt ends...help

[RUBYRW]

First time trying this and may be in the wrong. I currently have a 6lbs pork belly on the smoker. I have read all over the internet and seen people remove the fat cap before and some after the cook. I placed the entire thing meat side down and scored it good. I didn't cube it yet...do I remove the cap prior to cubing? Any help or advice is appreciated...
Thanks

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[RUBYRW]

What internal temp should I pull it at before cubing and covering with sauce in foil?

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[RUBYRW]

There is no skin...just the layer of fat. Maybe I'm confused...does that fat layer stay on?

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[RUBYRW]

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[RUBYRW]

Well...i punted....turned out ok by my newbie standards

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[OldUsedParts]

If it tastes "anything" like it looks then you scored on the first possession

[Sailor Kenshin]

Looking before breakfast can be dangerous!

[rickhdz36]

Sorry you didnt get any input but looks like you scored on this one! Looks delicious and I would really love to try this myself

[bsooner75]

Would you mind breaking down your process for us? I am wanting to do these as well.


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[RUBYRW]

I placed the belly meat side down, no skin. Smoked at 225 for roughly 3.5 hours... 175IT Removed and cubed. Placed in a foil pan and added a few cubes of butter, some honey, brown sugar and sauce. Covered and returned to smoker with a probe in a cube. Removed cover when I got a 205IT.....now the sad part...the meat was bathing in juice and fat...completely submerged. Not sure if I didn't trim the fat down...or it was the butter...any help there??
So I drained the mess and placed the cubes on another foil tray, sauced and put on smoker and cranked the heat up. Waited for sauce to carmelize really good.
Removed and tasted... it was sooo good, even my kids wouldn't stop eating them.... just the one hiccup...not sure why.

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[bsooner75]

Thanks for posting! It really is a fatty cut of meat. Wonder if you should've skinned it first? I'm sure somebody with some experience can chime in.

The sure do look good!


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[SmokeNHops]

Looks like you recovered well -- those look fantastic. I made some a couple weeks ago (got a thread in this section on it I believe). I followed a pretty similar process to you. Cubed it at 185ish, sauced and threw them back on.

They were swimming because of the moisture you added with the butter, honey, sauce, etc. In addition to that moisture, your belly continued to render it's own juice out as you went from 175 --> 205 IT. If you wanted to try to keep them from swimming, perhaps put a wire rack inside the foil pan so that they are getting braised by the juice but not submerged (IMO). You did it the right way if you were trying to tack up some sauce, though.

[Professor Bunky]

They look very good to me. Good job!

[Kiwiruss]

Big bowl for me please,lol. Look real good.

Russ

[OldUsedParts]

They give a whole new Magnitude to the word Bacon don't they, Pard
I've really been paying attention to these burnt end cooks lately and I'm seriously thinking about doing some the next time we have a multi-family gathering here or at the youngins. One Youtube even called it "Bacon Candy"