Traeger Smoked Pork Belly Burnt Ends – Ultimate Smokey Goodness

Smoked pork belly burnt ends are simply awesome!  From the slightly sweet exterior to the deep, rich flavors inside, they are one of the most crowd-pleasing dishes you can make. 

I call burnt ends a “show off” dish…as in when you really want to impress folks with maximum smokey goodness, serve up these delicious morsels of meat candy…they won’t last long.

In this blog post, we’ll walk you through the process of creating these masterpieces.  

The process is pretty straight forward and simple to follow using any smoker.  However, using a pellet grill (Traeger or any brand) definitely helps to keep things as simple as possible.

Why Pork Belly Burnt Ends are Awesome!

• Burnt ends are the pinnacle of bbq in my opinion
• Easy to make
• Fantastic appetizer and a real crowd pleaser! 
• Ready in 5 – 6 hours
• Pork belly is basically bacon…and who doesn’t like bacon?
• Slow-smoked pork belly is deeply flavorful; with a tender, juicy texture
• Braising the cubes and caramelizing sauce in the end adds another layer of complex and awesome flavor

• Note: Brisket burnt ends are more common, but pork belly is one of the best alternatives if you don’t have the time or money to smoke a whole brisket

Ingredients for Pork Belly Burnt Ends Recipe

• 1 – 2 lbs Pork belly — look for skinless if possible
• Your favorite BBQ rub — I prefer Killer Hogs The BBQ Rub
• 1/4 cup brown sugar — light or dark 
• 1/4 cup butter — squeeze butter is perfectly ok
• 1/2 cup of your favorite BBQ sauce

The recipe is pretty forgiving so feel free to experiment with different rubs, spices, and sauces to personalize the flavor profile.  If heat is your thing, Mango Habanero BBQ sauce is a great way to spice things up.

How to Make Pork Belly Burnt Ends

1. Prepare the pork belly:  Remove skin if necessary.  Cut pork belly into uniform cubes, approximately 1-2 inches in size and as square/cubed as possible.
2. Season it up:  Toss the cubes with your favorite dry rub, ensuring to thoroughly coat all sides. Let the rub sit on the meat for at least 1 hour, allowing the flavors to penetrate the surface.
3. Set up your Traeger (or Pit Boss or other Pellet Grill): Preheat your smoker to 250°F. Make sure the hopper is filled with your choice of wood pellets.
4. Place seasoned pork belly cubes on the smoker fat-side up and close the lid.  I recommend using a wire rack to make life easier.
5. Remove pork belly from the smoker once the internal temperature reaches about 165°F; about 3 hours.
6. Place in a cast iron skillet or aluminum pan and add brown sugar, butter, and bbq sauce.
7. Cover with aluminum foil and return pan/skillet to smoker until the internal temp reaches around 195°F; about 1.5 – 2 hours.
8. Remove the foil and smoke uncovered for about 30 minutes, allowing the sauce to thicken.
9. Remove from the smoker and rest for at least 10 minutes.

What is Pork Belly?

Pork belly is a fatty cut of pork from the pig’s belly that’s similar to bacon, but not cured or smoked. With its high-fat content, it can be cooked in a wide variety of ways…smoked, roasted, braised, grilled, or cured.  When pork belly is slow-smoked, it’s magical.

It’s typically sold whole with the skin on.  However, you can often find it with the skin removed and in strips, which is the way I recommend to buy it.

Can you eat pork belly skin?

Yes, you can eat pork belly skin but it really needs to be crisped up.  This recipe calls for the skin to be removed. 

If you can’t find a cut without the skin, ask the butcher to remove or you can easily remove it yourself.

What to serve with BBQ Pork Belly Burnt Ends?

These treats have such an delicious, complex flavor that I recommend pairing with something to balance out the savoriness.  However, any classic bbq side dish will do the job just fine.  Here are some ideas for pairings:

• Coleslaw:  The crisp crunch and tangy flavor of coleslaw adds brightness to the BBQ plate
• Baked Beans:  Hearty and sweet baked beans harmonizes well
• Macaroni and cheese:  Creamy, simple dish goes with any BBQ
• Potato Salad:  Creamy and tangy, potato salad is a great way to add contrast to the rich and savory pork
• Cornbread: A staple in BBQ cuisine, crumbly texture and golden crust pairs exceptionally well

At New Creation Food, we highly recommend experimenting with sides to determine what you and your family enjoy.  That’s part of the joy of BBQ.

How to Store Leftovers

Leftovers are uncommon as these babies tend to get gobbled up.  However, if you find yourself needing to store them up, here’s some guidance:

Store in the fridge:  Place in an airtight container for up to 3 or 4 days

Store in the freezer:  Vacuum sealing recommended.  But any freezer safe, airtight container will be work.  Will last for up to a few months.  I always recommend writing the date on the container.

How to Reheat Leftovers

Here are several options to reheat leftover smoked pork belly:

*Thaw frozen meat before following these guidelines

• Microwave:  Turn the power to 50% and heat for about 1-2 minutes
• Oven:  Bake in oven at 300°F for 15-20 minutes
• Smoker/Grill:  Place on Traeger, other pellet grill, or any grill at approximately 250°F for about 20-30 minutes.  Feel free to use a higher temp to shorten the time but be mindful of losing juiciness.

What are the best pellets for Pork Belly?

I recommend using a blend which typically include a mix of Hickory, Oak, etc. Most places who sell pellets offer blends (sometimes called “Competition Blend”).

I’m going to be honest with you…after trying multiple specific woods, I honestly can’t taste much difference in the various wood types.

The recommendations below are based on research and provided as a starting place for your information; but I say go with whatever you prefer.

Wood Type	Description
Mesquite	Offers an intense, earthy flavor. Best for those who prefer a strong, smoky taste.
Hickory	Delivers a robust, smoky flavor that pairs well with pork, enhancing its natural taste.
Oak	Provides a medium-smoke flavor, which is more subtle than hickory, but strong enough to complement the pork.
Apple	Imparts a mildly sweet and fruity flavor, adding a unique touch to the pork.
Cherry	Known for its slightly sweet and fruity taste, cherry can give a unique flavor twist to any dish.
Maple	With its subtle, sweet, and smoky flavor, maple is great for a more delicate taste.

More great resources from New Creation Food:

Check out these pork belly burnt ends by Matt Pittman from Meat Church.

FAQs

How long does it take to smoke pork belly burnt ends at 225?

Our recipe calls for smoking at 250°F.  If you roll with 225°F, add about an hour to the whole process but reference the same target internal temps.

What temperature is pork belly burnt ends done?

The desirable internal temp for pork belly burnt ends is 195-200°F.

Why are my burnt ends chewy?

Chewy burnt ends are most likely the results of undercooked meat.  While pork belly is safe to consume at less than 195°F, it won’t reach that melt-in-your-mouth level until then.

Do you cut the skin off pork belly for burnt ends?

Yes.  If you leave the skin on for this recipe, it will be tough and rubbery.

How long does it take to smoke pork belly at 250?

The total time when smoking at 250°F is approximately 5-6 hours as outlined in this article.

Do you flip pork belly when smoking?

No, pork belly does not need to be flipped.  I would recommend repositioning pieces though if you start to notice some cubes cooking at different rates than others.

Can you smoke pork belly at 275?

Yes, pork belly can be smoked at 275°F.  You will lose some of the smokey flavor but be done sooner.  I’d still recommend using the recommended target internal temps, but plan on the whole process being about 30 minutes to an hour shorter.

Why smoke pork belly burnt ends on a Traeger?

Traeger Grills, and pellet grills in general, are great at maintaining temperature throughout the smoking process.