Pork Belly Burnt Ends

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k.c.hawg
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Pork Belly Burnt Ends

Post by k.c.hawg »

This was probably my 4th time and by far the best. As I cook for so many less people over the years it has been hard to not just load up the smoker because I'm firing it up. I really don't care for freezing leftover Q and it is a crime to waste it. Doing Burnt Ends with a half belly is about the right amount and is a good Burnt End alternative when I'm not cooking a brisket.

Main difference in this attempt was one, a beautiful belly and two trimming the fat cap much more than previous attempts. I've found there is more than enough fat at the second level to allow trimming the cap down to 1/8th inch where possible.


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I love Burnt Ends, intentionally seek out brisket with smaller flats and larger points. Without company sometimes a 16 lb brisket doesn't make since for me. this is a nice $15 alternative. This was some of the best pork I've ever had from the smoker. Give em a try if you haven't already.
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Re: Pork Belly Burnt Ends

Post by Smokin Mike »

Mmmmmmmmm....bacon on steroids!

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Re: Pork Belly Burnt Ends

Post by Snowsmoke »

OH YEAH those are looking solid. I have done them twice and need more practice. I have a local Asian market by my house that always has super cheap belly to practice on. thanks for giving me another project :)
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Re: Pork Belly Burnt Ends

Post by k.c.hawg »

Snowsmoke wrote:
Wed Aug 26, 2020 10:11 am
OH YEAH those are looking solid. I have done them twice and need more practice. I have a local Asian market by my house that always has super cheap belly to practice on. thanks for giving me another project :)
I make bacon once or twice a year. When I cut into this belly I was like, Oh yeah. I think that is the prettiest one I've ever gotten. I've got another half I just picked up to go on with other goodies labor day weekend.
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Re: Pork Belly Burnt Ends

Post by dmike25 »

Thanks k.c.hawg, those burnt ends look delicious! I've never made burnt ends, never smoked a full packer. I usually buy "trimmed brisket", 5 or 6 pound flats. When I fire up the smoker I'm usually cooking for one! You make this sound like a cheap alternative. Now to figure out where I can get pork belly, I've never cooked it before. Can't wait to try this! Thanks again!
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Re: Pork Belly Burnt Ends

Post by jess »

Looks great. Around here they want as much for a belly if you can find one as for bacon.
Go figure...

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Re: Pork Belly Burnt Ends

Post by Smokin Mike »

k.c. The GF and I were at an International food market yesterday and as I was checking out the meats, low and behold pork bellies in the display case. I came real close to grabbing one, thinking about your recipe, but I had to pass because of time constraints. I haven't had much time to do anything fun these days. :( Hopefully soon though.
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Re: Pork Belly Burnt Ends

Post by k.c.hawg »

Did them again over Labor Day. My son did a brisket at his house and we traded some burnt ends. Will be looking forward to when you get that time lined out and find you a belly. Usually International Markets are a good place to fine bellies among other things!! We have a great market here called Bichelmeyers. I get goose bumps walking in. Anywhere from 5 to 8 butchers all clad in white. Band saws galore. You order special cut steaks and dude comes out with a quarter and starts sawing and trimming. When you walk in they have huge pictures of a Cow and a Pig and red arrows pointing to the nose and the tail of both. It says, 'we have everything, from here to here"!!

There are several other go to shops, Fritz's and Krizman's House of Sausage are like 5th generation sausage makers of immigrant families that came here, to make sausage. Krizman's has been in the same building for like 150 years and Fritz's in the same area for close to that. That is one of thethings that make me love living here.








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Re: Pork Belly Burnt Ends

Post by Bearded »

These look awesome! I really want to make some burnt ends. This may be a good place to start.

Also that market looks amazing with sooo many choices.

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