Pork Belly Burnt Ends

1212/0808/2019 0 Pork Pork Belly Burnt Ends

Sticky , glazed and oh so good!

Prep into nice big chunks – ~4x4cm
Make sure you hold onto that skin for crackling
Use your favourite rub – Killer Hogs do the trick for me. I added some additional spice to it for the colour
Perfectly rubbed pork! Cover all sides
Smoke for 2~3 hours at 275-300F
Look for the colour. Don’t worry about internal temp
Added sticks of butter, sugar and honey (for that money) – closed the tray and back on the pit for another hour
The end result – finished on the pit uncovered to glaze. Perfectly juicy and oh so yum!
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