Pittmaster, Matt Pittman, stopped by to give us a preview of Saturday's Smoked Dallas at Main St. Garden Park in Downtown Dallas which will feature more than 15 different barbeque joints from across the state.
Pork Belly Burnt Ends
1 skinless pork belly
1 C your favorite sweet BBQ sauce
¼ C clover honey
1 C apple juice in a squirt bottle for spritzing
1/2 C brown sugar
2 T kosher salt
2 T black pepper
1 T garlic powder
1 T paprika
disposable aluminum pans
Prepare your Smoker
Prepare your smoker at a temperature of 275 degrees. Alternatively you can use a grill with a two zone fire setup. I recommend medium smoke wood for this cook such as hickory or pecan.
Make the BBQ Rub
Mix the brown sugar, salt, pepper, garlic powder and paprika in a mixing bowl. Then transfer for a mason jar and shake it until all ingredients are thoroughly mixed.
Butcher the Pork Belly
Cube the pork belly into 1" x 1" cubes.
Season the Pork Belly
Thoroughly toss and coat all sides of the pork belly cubes with the bbq rub on a sheet pan or large mixing bowl. Any excess rub can be stored in an airtight container at room temperature.
Smoke the Pork Belly
Place the pork belly on a wire rack in the smoker fat-side down. Using a wire rack makes the pork easier to handle as you can get in and out of the cooker quicker.
Spritz the pork belly with apple juice every 45 minutes or whenever it starts to look dry. Pull the belly when the meat reaches an internal temperature of 190°F - 195°F. This cook will take 2 ½ to 3 hours.
Finish the Burnt Ends
Place the cubes in the aluminum pan. Cover the cubes with BBQ sauce. Drizzle the honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered. Return the pan (uncovered) to the smoker and cook for another hour or until all liquid has reduced and caramelized.
Allow to cool for 15 minutes and enjoy immediately!