Hello! I tried my hand at pork belly burnt ends the other day. I did 275 for 2 hrs, then sauced in a roasting pan and put back on at 275 uncovered for about 405 more mintues. They taste good, but some pieces the meat was a little tough.. and some fat not rendered all the way.. I followed meat churches method from YouTube, but he used a traeger. Thanks for any advice
by BernernamedTufa
6 Comments
https://www.atbbq.com/blogs/recipes/pork-belly-burnt-ends
Cover after 90 minutes, 45 minutes more with cover and sauce, then quick roast above heat. Usually stuff two together a insert a probe to have a control group
I think it’s prob a lot easier to use Chinese technique after you smoke it for 2 hours. Chinese red braised pork. Prob finish the whole thing with another 40 min. Basically pan fried to get the crunchiness, braise it, then sauce it and reduce the sauce to serve
That’s my method, but I add toss in the trash at the end.
I really want to be successful at making these, but after my fourth attempt, I gave up.
Malcolm Smith
I’ve done Malcom Reed’s way and they came put fantastic
https://m.youtube.com/watch?v=nL82hlORY-k