Pork Belly Burnt Ends and Pieces Recipe
Making this work requires the most fatty and marbled piece of chuck steak/roast that you can find. The results will be worth it. Use your favorite rub recipe or commercial product. We like balanced barbecue sauce for this recipe, but if you lean piquant with vinegar or heavy with mustard, you be you and use what you like
Equipment
- Smoker
- Bowl
- aluminum pan
- toothpick
Ingredients
- 1-2 tablespoons oil
- ½ cup dry rub
- 4 tablespoons melted butter
- 1/3 cup honey
- 1 cup barbecue Sauce
Instructions
- Preheat your smoker to 225 degrees.
- Cut into 1 to 1-1/2” cubes and put in a bowl; 2-3 pounds fatty chuck roast or steak
- Drizzle with, and stir until well coated; 1-2 tablespoons oil or lard
- Add and toss or mix by hand until coated; ½ cup dry rub
- Place the seasoned cubes on your smoker’s racks.
- Close and cook for 3 hours.
- Mix together in a bowl; 4 tablespoons melted butter, 1/3 cup honey, 1 cup barbecue Sauce
- Pull the cubes from the smoker, toss in the sauce and transfer to a pan.
- We recommend using a disposable aluminum pan for easy clean up or lining with parchment.
- Increase smoker temp to 250 degrees
- Cover with aluminum foil and place on smoker for 60 minutes.
- Remove the foil, stir, and continue cooking for another 30 minutes, or until a toothpick slides easily into the meat.
- These candied meat nuggets serve up great as an appetizer, on top of mac and cheese, or any way you can think of.