Meat: 6 pounds Uncut Pork Belly, no skin. They make the best burnt ends.
Rubs Used: Code 3 Spices All Purpose Rescue Rub and Dead Bird BBQ Sweet Rub
Grill Used: Smokin Brothers 30″ Premier Model Pellet Grill
Pellets Used: 2:1 Hand mix of Lumberjack Cherry & Pecan Pellets
Grill Temp: 250° to start, 300° to finish
Mist Ingredients: 2 shots of Bulleit Bourbon, 2 T. Bushwick Kitchen Trees Knees Spicy Maple Syrup mixed into 12 oz Warm Water. Mix all ingredients inside a Mister Bottle and shake before each use.
Wrap Ingredients: 1/2 c. Brown Sugar, 1 stick of Unsalted Butter cut into 1/4″ pats, 1/8 c. Hoff’s Original Hot Sauce, 1/4 c. Kosmos.Q Maple Bourbon Glaze, 1/8 c. Bushwick Kitchen Trees Knees Spicy Maple Syrup, 2 shots Bulleit Bourbon.
Glaze Ingredients: 1/2 c. Code 3 Spices Patriot Sauce, 1/8 c. Bushwick Kitchen Trees Knees Spicy Maple Syrup, 1/8 c. Kosmos.Q Maple Bourbon Glaze, 1 shot Bulleit Bourbon Whiskey. Mix all ingredients in a small pot and heat on low till combined. Keep warm, do not boil or summer, just hold on low.
Preheat your Smokin Brothers Pellet Grill to 250°. If using a different grill, just dial it in and hold it at 250°.
Slice the Pork Belly into 2” cubes. Season the cubes with the Rubs listed above. Place the pork cubes onto a wire rack and transfer them to the smoker, leaving space around each cube.
Smoke the pork belly cubes for one hour untouched then lightly mist the cubes with the mist ingredients listed above once every 40 minutes after the first mist. Continue to cook the cubes until a mahogany brown bark is formed on the outside, about 3 hours or so.
After about 3 hours, Remove the pork belly cubes from the smoker and transfer them to a half size foil pan and lay the cubes out in a single layer as best as possible. Top the pork belly cubes with the Wrap Ingredients listed above then wrap the pan tightly with the foil.
Put the foil pan with the pork belly back on the smoker. Increase the grill temperature to 300°F.
Continue cooking until the cubes become very tender, nearly falling apart, about 45 minutes to 1 hour. The internal temperature will be around 205°F-210°F.
Unwrap the foil pan and carefully transfer the pork belly cubes to a fresh half size foil pan and discard the previous pan with the wrap juices.
Pour the Warm Glaze Mixture onto the pork burnt ends. Toss very gently to evenly coat the pork belly cubes. Put the pan with the glazed cubes back on the grill and cook until the sauce is tacky, about 20-25 minutes.
Remove from the smoker and serve and devour the Pork Belly Burnt Ends while they’re hot and fresh off the smoker!