Pork Belly Burnt Ends

Well, I've done a fair amount of belly, and some of it might be called "burnt" on the ends, and those pieces were definitely very good, but I guess that's not what you're after. I googled it, and I have to say what I found was truly "cubed heart attack" with all the added fat and sugar. I could provide my recipe (adapted (stolen) from andyj) if you like, but that just makes great smoked pork belly, with a lot of the fat rendered out and nice and tender.

Sorry - did not mean to sound dismissive. But I have learned, the hard way, to watch my health.

Thanks

I'm not a fan myself, at least not to make as a routine main dish.

But my friend makes them sometimes. His recipe is something like:

Cube meat and coat with your standard dry rub. Smoke to 180, pull and glaze. Then continue to smoke to 200.

Thanks

I have not tried pork belly but have done burnt ends with pork butt.  Pull about 160 and cube.  Put back in and bring up to 200-205 range.  

Check out Howtobbqright website and search pork belly burnt ends. They are fantastic! Pretty easy to make, too.