Pork Belly Burnt Ends

[SmokeNHops]

First time with pork belly! 10lber.

Seasoned with a blend of pepper, salt, cumin, and smoked paprika.

On the smoke at 7AM at 250 degrees.

Cubed, sauced and foiled around 11. Sauce was 50:50 homemade BBQ sauce and apricot preserves.

Removed lid and let it go around 20 minutes.

Had to taste one then.

[OldUsedParts]

WOW those look awesome "Cadillac Bacon Bits" ?????

[Sailor Kenshin]

Ooooooo.......

[Professor Bunky]

They look real good!

[bobcat1]

Sonnymogun them look awesome!

[Txdragon]

(In Joe Dirt voice) DAAANNNNG!!!

[bsooner75]

Yea, I'm going to have to do that. How long did you let them go before removing the foil?


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[SmokeNHops]

Thanks folks, these were easy and turned out great. They are very rich for a primary meat for a meal but as an appetizer, snack, or party food they would be killer.

Yea, I'm going to have to do that. How long did you let them go before removing the foil?


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I let them go with the lid on for about 90 minutes. Removed the lid and let them go for another half hour or so I think.

[bsooner75]

Thanks folks, these were easy and turned out great. They are very rich for a primary meat for a meal but as an appetizer, snack, or party food they would be killer.

Yea, I'm going to have to do that. How long did you let them go before removing the foil?


Sent from my iPhone using Tapatalk

I let them go with the lid on for about 90 minutes. Removed the lid and let them go for another half hour or so I think.

Thanks. They look outstanding.