Smoked Pork Belly - How to Smoke and Make Smoke Pork Belly Burnt Ends

 Smoked Pork Belly

Are you a fan of grilling and smoking meat? If so, you might want to try your hand at making smoked pork belly burnt ends! This delicious cut of meat is perfect for low and slow cooking on your smoker or grill.

Not only can you enjoy the burnt ends on their own, but they also make a fantastic addition to dishes like smoked pork belly tacos. With just a few simple steps, you can turn a pork belly into a mouthwatering dish that will impress your friends and family.

In this article, we'll take you through the process of smoking and making smoked pork belly burnt ends. You'll learn what makes this cut of meat so special, what equipment you'll need, and how to cook it to perfection.

So, whether you're a seasoned pitmaster or a newbie to the world of smoking meat, try this recipe and take your grilling game to the next level!

What You Need to Get Started Smoking Pork Belly

Before you begin smoking your pork belly, you'll need to gather a few essential tools and equipment to ensure that you get the best results. Here are the things you'll need to get started:

  1. Smoker or Pellet Grill: A smoker or pellet grill is essential for smoking pork belly. You can choose from a variety of models, but popular brands include Traeger and Weber. The type of smoker you choose will determine the kind of wood pellets you need to use.

  2. Wood Pellets: Wood pellets are an essential ingredient when it comes to smoking pork belly. You'll want to choose the right pellets to give your meat the desired flavor. Hickory, apple, and cherry wood pellets are great options for smoking pork belly.

  3. Thermometer: A good meat thermometer is essential for monitoring the temp of your smoker and the internal temperature of the meat. This will help you achieve the perfect cooking temperature and ensure that your pork belly is cooked to perfection.

  4. Sharp Knife: A sharp knife is essential for trimming the pork belly and slicing the burnt ends. Make sure your knife is sharp enough to make clean cuts through the meat.

  5. Wooden Cutting Board: You'll need a wooden cutting board to slice the pork belly. Avoid using plastic or glass cutting boards, as they can damage your knife and dull the blade.

What's the Best Wood to Use for Smoked Pork Belly Recipe?

What's the Best Wood to Use for Smoked Pork Belly Recipe

Choosing the right wood for smoking pork belly is crucial as it can greatly affect the final flavor of your dish. Here are three popular wood options and their characteristics that you can consider using for your smoked pork belly recipe:

  1. Oak Wood: Oak is a popular wood choice for smoking pork belly. It's a strong and bold wood that gives off a smoky flavor. Oak wood is great for longer smoking sessions as it burns slowly and evenly. It is also readily available and affordable.

  2. Pecan Wood:Pecan wood is another great option for smoking pork belly. It has a sweet and nutty flavor that pairs well with the richness of pork belly. Pecan wood also burns at a slow and steady pace, providing a consistent smoky flavor. It is a versatile wood that can be used for both short and long smoking sessions.

  3. Cherry Wood:Cherry wood is a popular choice for smoking pork belly because of its sweet and fruity flavor. It gives a mild smoky flavor to the meat, which is perfect for those who prefer a milder taste. Cherry wood burns quickly, so it's ideal for shorter smoking sessions.

Before putting your pork belly into the smoker grate, soak your wood chips for at least 30 minutes to an hour to prevent them from burning too quickly. This will also help to generate more smoke, which will penetrate and flavor your meat. It's important to note that using too much wood can result in a bitter taste, so use only enough to produce the desired flavor.

Step-by-Step Instruction on How to Smoke Pork Belly

Smoking pork belly is a delicious and rewarding process that will impress your family and friends. Follow these step-by-step instructions to achieve a mouthwatering, tender, and flavorful smoked pork belly.

  1. Choose and prepare the pork belly: Start by selecting a high-quality pork belly from your local butcher or grocery store. The belly of the pig should have a good balance of fat and meat. Once you have your pork belly, remove the skin if it's still attached. Rinse the meat under cold water, and then pat it dry with paper towels.

  2. Cut the pork belly into 1 inch thick slices:This will ensure even cooking and make it easier to manage on the smoker. Be sure to keep the slices relatively uniform in size to maintain consistent cooking times.

  3. Apply the dry rub: Prepare a dry rub using your favorite blend of spices and seasonings. Apply a generous amount of the rub to all sides of the pork belly slices, making sure to cover every nook and cranny. Let it rest for at least 30 minutes to an hour, allowing the flavors to penetrate the meat.

  4. Preheat your smoker: Set up your smoker according to the manufacturer's instructions and preheat it to 225 degrees F. This is the ideal temperature for smoking pork belly, as it allows the fat to render and the meat to become tender without drying out.

  5. Place the pork belly on the smoker: Transfer the pork belly slices to the smoker, arranging them on the grates with enough space between each slice to allow for even cooking. Add your preferred wood chips or chunks for smoking, such as apple, hickory, or cherry.

  6. Smoke the pork belly: Close the smoker and let the pork belly cook until the internal temperature reaches 165 degrees F. This process should take approximately 4-6 hours, depending on the thickness of the slices and the efficiency of your smoker. Check the internal temperature using a meat thermometer to ensure accuracy.

  7. Let the smoked pork belly rest: Once the pork belly has reached the desired internal temperature, remove the pork belly from the smoker and transfer it to a wooden cutting board or serving platter. Allow it to rest for at least 10-15 minutes before slicing or serving. This will help the juices redistribute and result in a more tender and flavorful dish.

  8. Serve and enjoy: After letting the smoked pork belly rest, slice it into smaller pieces if desired and serve immediately. Pair your smoked pork belly with your favorite bbq sauce, coleslaw, or grilled vegetables for a complete and satisfying meal.

How to Make Smoke Pork Belly Burnt Ends

Now, if you want to try a delectable twist on traditional smoked pork belly, consider making smoked pork belly burnt ends. These bite-sized morsels come from the belly of the pig, and they are known for their rich, bold flavor and tender, melt-in-your-mouth texture. Burnt ends are typically made from leftover pork belly, which has been smoked, cubed, and then coated in a sweet rub before being returned to the smoker to achieve a crispy, caramelized exterior. They can be enjoyed on their own or used to create delicious pork belly sandwiches.

In this detailed burnt ends recipe, we will walk you through the process of turning your BBQ smoked pork belly into irresistible burnt ends, listing the necessary ingredients and providing step-by-step instructions.


  • Smoked pork belly (cooked and rested)
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup barbecue sauce
  • 2 tbsp unsalted butter
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp onion powder
  • 1 tbsp black pepper
  • 1 tbsp kosher salt
  • Aluminum foil


  1. Prepare the sweet rub: In a small bowl, combine the smoked paprika, chili powder, onion powder, black pepper, and kosher salt. Mix well to create a balanced and flavorful sweet rub.

  2. Cube the seasoned pork belly: Cut the cooked and rested smoked pork belly into 1-inch cubes. Ensure that the pieces are of uniform size for even cooking and caramelization.

  3. Coat the cubes with the sweet rub: Place the cubed pork belly in a large mixing bowl and sprinkle the sweet rub over the top. Gently toss the cubes to evenly coat them with the rub.

  4. Return the seasoned pork belly to the smoker: Preheat your smoker to 225 degrees F. Arrange the seasoned pork belly cubes on the smoker grates, leaving enough space between each piece for proper air circulation.

  5. Smoke the pork belly cubes: Close the smoker and let the cubes cook for about 2 hours or until the internal temperature reaches 200 degrees F. This will allow the flavors to meld and the exterior to develop a nice, caramelized crust.

  6. Prepare the glaze: In a saucepan, combine the brown sugar, honey, barbecue sauce, and unsalted butter. Cook over medium heat, stirring occasionally, until the mixture is smooth and well-combined.

  7. Glaze and finish the burnt ends:Remove the pork belly cubes from the smoker and place them in an aluminum foil pan. Pour the glaze over the cubes, ensuring they are evenly coated. Cover the pan with aluminum foil and return it to the smoker for an additional 30 minutes to 1 hour, allowing the glaze to caramelize and the flavors to meld.

  8. Serve and enjoy: Remove the aluminum foil and carefully transfer the pork belly burnt ends to a serving platter. Enjoy them on their own or use them to create delicious pork belly sandwiches.

  9. Reheat and store leftovers: If you have leftover pork belly burnt ends, store them in an airtight container in the refrigerator. Reheat the burnt ends gently in a saucepan or the oven until warmed through before serving.


Whether for appetizer or main course, adding these smoker recipes to your recipe card is a must for any BBQ enthusiast. The versatility and flavors of smoked pork belly make it a perfect choice for gatherings or simply indulging in a delicious meal at home. As you make pork belly burnt ends or cube them for a delightful appetizer, you'll discover that pork belly makes an impressive and mouthwatering addition to your culinary repertoire.

Don't hesitate to try out these techniques and expand your smoker recipes collection, ensuring that you always have a show-stopping dish to serve and enjoy.

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