Pork Belly Burnt Ends

So ... I've tried making "Burnt Ends" a couple times, but not really in what I would consider a "traditional" way.

And ... it has been quite awhile.

I tried Pork Butt Burnt Ends a couple years ago, and "Poor Man Burnt Ends" made from a Chuck Roast a little later.

It could be just me, but when I think "Burnt Ends", I think it should be made from a Brisket point or Pork Belly.

Part of the reason I've never done them is my Sam's Club didn't sell Pork Belly for quite awhile. But, recently I started seeing it there. Last time I was there, I picked a 5.88 lb. Pork Belly.

And ... about a week ago I used it to make Pork Belly Burnt Ends.

Earlier in the day, I sliced belly into approximately 2 inch squares. I did not trim fat at all. I applied rub, and left in the refrigerator until the afternoon. 

Around 1pm, I prepped the grill. I composed a mini-snake, and added a water pan to go under the meat. 

I lit about 1/4 of charcoal, added 5 or 6 chunks of hickory wood, and set the vents to about 1/2.

At 1:30 the cut-up pork belly was on the grill. I added a little more rub to bare-looking spots. I set a 2 hour timer.

I let the meat cook for a little more than the 2 hours at a temperature between 250 and 275.

Then, I moved the meat into a pan with half a stick of butter, some honey, a cup of BBQ Sauce, and some brown sugar.

I covered the pan and let the meat braise. The temperature remained right around 275 for the 

After an hour, I probed the meat. I decided to go another 10 or 15 minutes.

Around 5pm, I checked again. I thought the meat felt tender enough, but the internal temperature of the meat wasn't as high as I think is generally preferred.

But, it getting closer to dinner time, I decided to add more sauce and then just let it all cook to set.

These turned out really good, but I think they could have braised longer to get more melt-in-your-mouth tender.

I think I'm going to have to try these again.

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