Pork Belly Payload | Smoked Pork Belly Burnt Ends

Pork belly burnt ends aren't called meat candy for nothing.

We're talking tender cubes of smoked pork belly with a deep mahogany bark, coated in a sticky, sweet-and-spicy BBQ glaze. Crispy edges, rich pork flavor, and just enough heat to keep you reaching for another piece.

Our Pork Belly Payload | Smoked Pork Belly Burnt Ends starts with skinless pork belly seasoned with Barracks BBQ Rub & Tug, smoked low and slow, then finished with brown sugar, butter, honey, and Blazin' Battle BBQ Sauce.

The result? Smoky, sticky, sweet heat in every bite.

And unlike traditional brisket burnt ends, you don't need to cook an entire brisket to make them.

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What Are Pork Belly Burnt Ends?

Pork belly burnt ends are bite-sized cubes of pork belly that are smoked until they develop a flavorful bark, then cooked until tender and coated in a caramelized BBQ glaze.

They're often called pork belly meat candy because of their combination of rich pork fat, smoke, sweetness, and sticky sauce.

Traditional burnt ends come from the point of a smoked beef brisket. Pork belly burnt ends use a different cut and cooking process, but the same basic idea applies: build bark, develop tenderness, and finish with a flavorful glaze.

Pork belly works particularly well because of its high fat content.

As the cubes cook, the fat renders and the connective tissue softens, creating tender bites with a rich texture.

Why Pork Belly Makes Incredible Burnt Ends

Pork belly contains layers of meat and fat that respond extremely well to low-and-slow smoking.

When cut into cubes, each piece gets more exposed surface area for seasoning, smoke, and bark development.

That means more flavor in every bite.

Three Reasons This Recipe Works

1. Rub & Tug Builds the Flavor

Our Rub & Tug All-Purpose Rub provides the initial seasoning layer before the pork belly goes on the smoker.

2. Low-and-Slow Smoking Develops the Bark

Smoking at 250°F allows the cubes to absorb wood smoke while developing a deep mahogany exterior.

3. Blazin' Battle Balances the Sweetness

Brown sugar, butter, and honey add richness and sweetness. Blazin' Battle brings heat and smoky flavor to keep the finished burnt ends from becoming overly sweet.

The combination is what makes Pork Belly Payload work.

What Cut of Pork Belly Should You Use?

Start with approximately 3 pounds of skinless pork belly.

Skinless pork belly is important because the tough skin won't render into the tender texture we're looking for.

Look for pork belly with a good balance of meat and fat.

You want enough fat to keep the cubes rich and tender, but also plenty of meat so every bite has substance.

How Big Should You Cut Pork Belly for Burnt Ends?

For this recipe, cut the pork belly into approximately 1½-inch cubes.

That size provides enough surface area to develop bark without making the pieces so small that they dry out during smoking.

Try to keep the cubes relatively uniform so they cook at a similar rate.

Pork Belly Payload | Smoked Pork Belly Burnt Ends

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Ingredients for Smoked Pork Belly Burnt Ends

This recipe serves approximately 6–8 people.

Pork Belly and Seasoning

• 3 lbs skinless pork belly

• 3 tbsp Barracks BBQ Rub & Tug All-Purpose Rub

Braising Ingredients

• ½ cup brown sugar

• 4 tbsp unsalted butter, cubed

• ½ cup honey

• ¼ cup apple juice

BBQ Glaze

• ¾ cup Barracks BBQ Blazin' Battle BBQ Sauce

• Optional: 1 tbsp hot honey for extra heat

The combination of honey and Blazin' Battle gives these burnt ends their signature sweet-and-spicy finish.

What You'll Need

• Smoker or pellet grill

• Cherry, apple, or hickory wood

• Wire cooking rack

• Aluminum pan

• Aluminum foil

• Sharp knife and cutting board

• Meat thermometer

• Heat-resistant gloves

• Mixing bowl

• Basting brush or spatula

Best Wood for Smoked Pork Belly Burnt Ends

For Pork Belly Payload, we recommend cherry, apple, or hickory wood.

Cherry: Provides a mild, slightly sweet smoke flavor and complements the dark bark.

Apple: Offers a gentler smoke profile that works well with pork and honey-based glazes.

Hickory: Delivers a stronger, more traditional BBQ smoke flavor.

Any of these options can work. Choose based on how pronounced you want the smoke flavor to be.

How to Make Smoked Pork Belly Burnt Ends

Step 1: Preheat the Smoker

Set your smoker to 250°F.

Use cherry, apple, or hickory wood and allow the smoker to stabilize before adding the pork belly.

Step 2: Cut the Pork Belly

Place the skinless pork belly on a cutting board.

Using a sharp knife, cut it into approximately 1½-inch cubes.

Try to keep the pieces as uniform as possible.

Step 3: Season With Rub & Tug

Place the pork belly cubes in a large mixing bowl.

Add 3 tablespoons of Rub & Tug and toss until every side is evenly coated.

Don't leave the sides bare. More seasoned surface area means more flavorful bark.

Step 4: Arrange on a Wire Rack

Place the seasoned cubes on a wire cooking rack, leaving a little space between each piece.

This allows smoke and heat to circulate around the pork belly.

Using a rack also makes transferring the cubes on and off the smoker easier.

Step 5: Smoke Until the Bark Develops

Place the rack in the smoker.

Smoke at 250°F for approximately 2–2½ hours, until the cubes develop a deep mahogany bark.

At this stage, the internal temperature will generally be around 165–175°F.

We're looking for a well-developed exterior before moving to the covered cooking stage.

Don't rush this part.

Step 6: Add the Braising Ingredients

Transfer the smoked pork belly cubes into an aluminum pan.

Add:

• ½ cup brown sugar

• 4 tbsp cubed unsalted butter

• ½ cup honey

• ¼ cup apple juice

Toss gently to distribute the ingredients without breaking apart the cubes.

As the butter melts, it combines with the sugar, honey, and apple juice to create a rich, sweet cooking liquid.

Step 7: Cover and Cook Until Tender

Cover the aluminum pan tightly with foil.

Return it to the smoker at 250°F.

Cook for approximately 45–60 minutes, until the pork belly becomes probe-tender.

This generally happens around 195–205°F internal temperature.

However, temperature is only a guide.

The cubes should feel tender when pierced with a thermometer probe or skewer.

If they're still tough, continue cooking and check again.

Step 8: Add the Blazin' Battle Glaze

Remove the foil.

If there's excessive rendered fat in the pan, carefully drain some of it.

Add ¾ cup Blazin' Battle BBQ Sauce and gently fold the pork belly cubes until evenly coated.

For additional heat, add the optional tablespoon of hot honey.

Step 9: Caramelize the Glaze

Return the pan to the smoker uncovered.

Continue cooking at 250°F for approximately 15–30 minutes, until the sauce thickens and becomes sticky.

The glaze should cling to the cubes rather than pool at the bottom of the pan.

Keep an eye on them during this stage because the sugar and honey can darken quickly.

Step 10: Rest and Serve

Remove the pan from the smoker.

Allow the burnt ends to rest for approximately 10 minutes.

Serve warm while the glaze is sticky and the pork belly is tender.

Mission accomplished.

What Temperature Should You Smoke Pork Belly Burnt Ends At?

For this recipe, we use 250°F throughout the entire cook.

This temperature provides enough heat to develop bark, render fat, tenderize the pork belly, and set the glaze.

The process happens in three stages:

Stage 1 — Build the Bark: Smoke uncovered for 2–2½ hours.

Stage 2 — Tenderize: Cover with butter, brown sugar, honey, and apple juice for 45–60 minutes.

Stage 3 — Set the Glaze: Finish uncovered with Blazin' Battle for 15–30 minutes.

The exact cooking time depends on cube size, fat content, and smoker performance.

How Do You Know When Pork Belly Burnt Ends Are Done?

Don't rely on internal temperature alone.

Pork belly contains significant fat and connective tissue, and different cubes may become tender at slightly different temperatures.

We generally expect the cubes to become probe-tender around 195–205°F.

When you insert a thermometer probe or skewer, it should slide into the pork belly with very little resistance.

The finished cubes should be tender and rich, not tough or rubbery.

After the final glaze stage, the sauce should be sticky and cling to the meat.

Common Mistakes When Making Pork Belly Burnt Ends

1. Cutting the Cubes Too Small

Small cubes can dry out or shrink excessively during cooking.

Stick with approximately 1½-inch cubes for this recipe.

2. Rushing the Bark

The initial smoking stage builds the exterior flavor.

If you cover the pork belly too early, you may miss out on the deep mahogany bark that makes burnt ends so good.

3. Not Cooking Until Tender

An internal temperature of 200°F doesn't automatically mean the pork belly is finished.

Check tenderness before moving to the glazing stage.

4. Leaving Too Much Rendered Fat in the Pan

Pork belly releases a significant amount of fat.

If the pan contains excessive rendered fat before glazing, the sauce may have trouble clinging to the cubes.

Carefully drain excess fat as needed.

5. Burning the Glaze

Brown sugar, honey, and BBQ sauce contain sugars that can burn if exposed to too much heat for too long.

Monitor the final uncovered stage closely.

6. Overcooking the Pork Belly

The goal is tender cubes that still hold their shape.

If you cook them too long, the pieces can become overly soft and begin falling apart.

Can You Make Pork Belly Burnt Ends on a Pellet Grill?

Absolutely.

Pellet grills work well for pork belly burnt ends because they maintain a consistent temperature throughout the cooking process.

Set your pellet grill to 250°F and follow the same three-stage method.

A wire rack makes handling the cubes easier, especially when transferring them into the aluminum pan.

What to Serve With Pork Belly Burnt Ends

Pork Belly Payload works as an appetizer, a BBQ side, or part of a full smoked-meat spread.

Golden Ration | Smoked Cast Iron Cornbread

The buttery cornbread balances the sticky, sweet-and-spicy pork belly.

Coleslaw

A crisp, tangy slaw provides a refreshing contrast to the richness of the meat.

Smoked Baked Beans

A backyard BBQ classic that pairs naturally with pork belly.

Mac and Cheese

Creamy mac and cheese and smoked pork belly burnt ends are a ridiculously good combination.

Pickles

A few tangy pickles help cut through the richness between bites.

Frequently Asked Questions

How long do pork belly burnt ends take to smoke?

Plan for approximately 3–4 hours at 250°F, plus 20 minutes of preparation and 10 minutes of resting.

Cooking time depends on the size of the cubes and how quickly the pork belly becomes tender.

What internal temperature should pork belly burnt ends reach?

They generally become probe-tender around 195–205°F, but tenderness matters more than hitting a specific temperature.

Should I remove the skin from pork belly?

Yes. Use skinless pork belly for this recipe. The skin won't soften into the same tender texture as the meat and rendered fat.

Can I make pork belly burnt ends without a wire rack?

Yes. You can place the cubes directly on the smoker grates, although a wire rack makes handling and transferring them much easier.

Are pork belly burnt ends spicy?

This recipe has a sweet-and-spicy flavor profile thanks to Blazin' Battle BBQ Sauce.

For additional heat, add the optional tablespoon of hot honey.

Can I use a different BBQ sauce?

Yes, but the flavor profile will change.

Blazin' Battle provides the heat that balances the honey, brown sugar, and rich pork belly.

Can I make pork belly burnt ends ahead of time?

Yes. Refrigerate cooked leftovers promptly in an airtight container for 3–4 days.

Reheat gently until the pork reaches 165°F, adding a little sauce if needed to restore the glaze.

The Barracks BBQ Difference

Pork belly already brings plenty of richness to the table.

The trick is balancing it.

We start with Rub & Tug All-Purpose Rub to season the pork and help develop a flavorful bark.

Then we finish with Blazin' Battle BBQ Sauce to balance the honey and brown sugar with a little heat.

The result is a sticky, smoky, sweet-and-spicy bite that doesn't rely on sweetness alone.

Want to recreate Pork Belly Payload at home?

Grab Blazin' Battle and get Rub & Tug through one of our Barracks BBQ bundles.

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