Decided to give a try at a new meat treat, pork belly, and hot-dang did it turn out good! I cubed up half the slab for some burnt-end style nuggets and then left the other half of slab whole.
INGREDIENTS
Pork Belly (I split a 7.75# into two sections)
Rubb (Used Sedona Smoke on this smoke-up)
TOOLS
Smoker & Fuel Source (Traeger and Kirkland Pellets)
Grill Mat
Cutting Board & Knife
Meat Thermometer
Gallon Bag
DIRECTIONS
Fire up smoker and get going.
Turn to 275-degrees.
While getting up to heat, cut pork belly in half.
Cube up one half and place peices in gallon bag. Add Rubb and shake well.
The other half you can pour and Rubb straight onto.
Place grill mat down for the cubed pieces.
Insert meat-probe into slab and place everything on smoker.
Pull the meat when it hits 200-degrees internally. If the slab reaches that height, then the burnt-ends will definitely be there.
If you don't want a char on the burnt-ends, be sure to flip at least a couple times while cooking.
Let meat rest 10 minutes before slicing into.
BURNT-END SNACK STACKS
Burnt-Ends
Crackers (Ritz)
Cheese (Cheddar)
Jelly (Huckleberry)
Spread jelly on cracker, add cheese and top with half of a burnt end.
Enjoy!
Chubbs
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