Oklahoma Joe’s Barbecue Bacon (Pork Belly) Burnt Ends
Tuesday, May 30th 2017, 2:20 pm
News On 6
- 1 Pork Belly 9-11 lbs.
- Oklahoma Joe’s Hog Rub and Yard Bird Seasoning
- Oklahoma Joe’s Original BBQ Sauce
- Fire up your Grill/Smoker as per the instructions in the manual.
- Make sure to build the fire next to one side of the grill, or in the Firebox so that you cook with indirect heat.
- Liberally apply Hog Rub Seasoning.
- Once the charcoal is ready to cook on, add a few wood chunks to the fire.
- Cook butt (unwrapped) at 275ºF using indirect heat and smoke for 4 hours flipping once. Make sure pork belly is positioned away from the coal bed, near the smoke stack. Add charcoal and wood as needed to maintain cooking temperature.
- After pork belly has cooked 4 hours, check the internal temperature.
- Continue to cook for until belly has reached an internal meat temperature of 205\
- Pull belly from cooker and let rest at room temperature for 1 hour
- Slice pork belly into chunks about 1-inch square.
- Place in a foil pan and lightly cover with Oklahoma Joe’s BBQ Sauce.
- Place back in the smoker right next to the firebox
- The object here is to caramelize the BBQ Sauce onto the Bacon Burnt Ends. Many people ask why called burnt ends? Burnt Ends are called that not because they are actually burnt but because every bite has that outside bark that is sweet, smoky, salty and oh so good!