Melt-in-your-mouth tasty!! See how to make smoked pork belly burnt ends in this easy Traeger recipe. You can feed a hungry crowd these BBQ smoked pork belly tacos – let’s smoke ‘em! | sipbitego.com
Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 250 degrees F.
Prep pork belly burnt ends for smoking. Cut pork belly into 1 ½ - 2 inch cubes. Toss with olive oil and dry rub seasoning until fully coated. You can be generous with your dry rub.
Place seasoned pork belly on a wire rack for smoking.
Smoke pork belly for 2 - 3 hours until the internal temperature reaches 160 - 170 degrees F. (Optional - spritz with beer or apple juice at the 1 hour mark to add some moisture.)
Remove pork belly from the smoker and place in a pan or cast iron skillet. Add the BBQ sauce, brown sugar, butter, honey and beer to the pan. Cover the pan with foil and place back in the smoker.
Continue smoking pork belly for another 1.5 hours until done and the internal temperature reaches 195 - 200 degrees F with an internal read thermometer.
Remove foil cover and continue smoking for another 15 minutes to let the sauce tack up. (Tip - If the burnt end BBQ sauce does not thicken up to your liking by the time the meat is done, you can pour the juices into a sauce pan and reduce until thicken. Then you can pour the reduced sauce back on top of the pork belly burnt ends and toss to coat it.)
Remove smoked pork belly burnt ends from the smoker and let rest for 20 - 30 minutes before eating.