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Traeger Smoked Pork Belly Burnt Ends

These Traeger Smoked Pork Belly Burnt Ends are served drizzled in BBQ sauce, crispy on the outside, and tender and juicy on the inside. Your cookout spread needs this recipe. This mouthwatering dish can be made with any smoker or pellet grill. 

Traeger smoked pork belly burnt end with BBQ sauce held by a fork
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What are Burnt Ends

Burnt ends are a popular barbecue dish that originated in Kansas City, Missouri. And hey! Kansas City, girl here. We love ’em. Standard burnt ends are made from the crispy pieces of beef brisket that are cut from the “point” end of the brisket. They have so much flavor since brisket is smoked low and slow for several hours.

Smoked pork belly burnt ends are a variation of the traditional beef burnt ends, made using pork belly instead of brisket. Pork belly is loaded with fat which makes it great for crisping and these will get the same texture as the standard version. These are known for their rich, savory flavor and their melt-in-your-mouth texture.

raw pork belly strips on a sheet pan

What is Pork Belly

It’s a cut of meat from the belly of a pig. It is a fatty and flavorful cut that is used in various ways, particularly in Asian cuisine. It is often used to make bacon, but can also be cooked in other ways such as braising, roasting, grilling, or frying.

It is a popular ingredient in many cultures around the world due to its rich flavor and versatility in cooking. I find it at Costco. Your local butcher is also a great option.

raw pork belly cut into chunks on a sheet pan

Dry Rub/How to Season the Meat

A dry rub is a combination of spices and seasoning added to the meat to enhance flavor. It’s different from a marinade which has liquid ingredients (often to tenderize the meat) like apple cider vinegar or citrus. The purpose of a dry rub is to create a crust around the meat. A dry rub will enhance the flavor of the ribs without using moisture or a liquid marinade. Rubs are usually a little more coarse than simply adding seasoning.

As a rule of thumb, when applying a rub you should apply enough to fully coat the meat. You don’t want to see any empty spots. Add more spices if necessary. I love to use my Homemade BBQ Rub and Seasoning for these. It’s a combination of the following:

homemade BBQ rub spices in a white bowl

How to Slice It

You want to slice the pork into cubes that are evenly sized. That way they cook at an even and consistent temperature, such as 1/2 inch or an inch. Sometimes this can be tough to accomplish if the slices of pork belly you purchased aren’t all equally sized.

When this is the case, I take note of the smaller pieces and pull those off the smoker earlier than the other pieces to ensure they don’t overcook.

raw seasoned pork belly cut into chunks on a sheet pan

Trimming the Fat

Pork belly is mostly fat. It’s usually found on one side of the meat and can vary in thickness, with some sections being thicker than others. The fat is made up of both subcutaneous fat (the fat that lies just beneath the skin) and intramuscular fat (the fat that is dispersed throughout the muscle fibers).

The intramuscular fat is what gives the meat its signature marbling. Trimming is a matter of preference and what you think is best will vary based on what you purchase. Since each cut will be different, you may find some slabs don’t need much trimming and vice versa.

I typically keep a good amount of fat on the pieces. Do what works best for you.

How to Make Smoked Pork Belly Burnt Ends

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

  1. Drizzle the pork belly with olive oil and sprinkle BBQ rub throughout. Rub the spices into the meat. Ensure the meat is fully coated, add additional spices if necessary.
  2. Place the pork belly on the grates on the smoker.
  3. Smoke.
  4. Remove the burnt ends and place them in a pan. Drizzle BBQ sauce and apple cider vinegar throughout and stir.
  5. Place the burnt ends back on the smoker.
pork belly burnt ends on a Traeger smoker pellet grill

What Type of Wood Pellets to Use

I love to use fruit flavors or the Traeger Signature Blend. Here are some options:

  • Hickory: Classic flavor that is known for its bold, smoky taste. It pairs well with pork belly, enhancing its natural flavor and giving it a rich, savory taste.
  • Apple: Imparts a sweet and fruity flavor, creating a mild, smoky taste.
  • Maple: Offers a sweet and slightly smoky flavor that works well. It creates a nice balance of sweet and savory flavors and can add a caramelized crust.
  • Cherry: Provides a mild, fruity flavor that pairs well with the natural sweetness of the meat. It creates a delicate smoke flavor that is not overpowering.
  • Mesquite: Has a bold, intense flavor that is best suited for those who prefer a stronger smoke flavor.
smoked pork belly in a cast iron skillet drizzled with BBQ sauce

Temperature

I recommend 225 degrees so the pork cooks low and slow and the smoky flavor imparts into the meat.

Cook Time/How Long to Smoke

Initially, you will need to smoke it for 2-3 hours to get it tender, around 165 degrees internal temperature. From there, I like to drizzle the burnt ends with BBQ sauce and a little apple cider vinegar to keep them tender and smoke them again until they reach an internal temperature of 195-205 degrees.

They are done with they are crisp on the outside and tender. Be careful not to overcook. Overcooked pork will taste dry and chewy.

pork belly burnt ends and BBQ sauce in a cast iron skillet on a Traeger smoker grill

How to Store

Leftovers can be stored tightly covered and sealed for 3-4 days.

How to Reheat

The best way to reheat is on the stove with additional BBQ sauce to help prevent the dish from drying out. You can also use the microwave along with some additional BBQ sauce.

Freezer Tips

You can freeze it tightly covered and sealed for up to 3 months. Defrost in the fridge overnight.

Traeger smoked pork belly burnt end with BBQ sauce in a cast iron skillet

Pair With these Side Dish Recipes

Smoked Mac and Cheese
Steakhouse Creamed Spinach
Smoked Baked Potatoes
Smoked Sweet Potatoes 
Smoked Baked Beans
Smoked Asparagus
Seafood Pasta Salad with Shrimp and Crab
Traeger Smoked Corn on the Cob
Smoked Cream Cheese

More Traeger and Smoker Recipes

Smoked Tomahawk Steak
Smoked Filet Mignon
Smoked Ribeye
Traeger Smoked Ribs
Traeger Smoked Chicken Wings
Traeger Smoked Chicken Breast

Traeger Pulled Pork (Shoulder Butt)

Traeger smoked pork belly burnt end with BBQ sauce in a cast iron skillet

More Pork Belly Recipes

Pork Belly Tacos
Pork Belly Ramen

Traeger smoked pork belly burnt end with BBQ sauce in a cast iron skillet
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5 from 3 votes

Traeger Smoked Pork Belly Burnt Ends

These Traeger Smoked Pork Belly Burnt Ends are served drizzled in BBQ sauce, crispy on the outside, and tender and juicy on the inside. Your cookout spread needs this recipe. This mouthwatering dish can be made with any smoker or pellet grill. 
Save this recipe here.
Course dinner, lunch
Cuisine American
Keyword pork belly burnt ends, smoked pork belly, smoked pork belly burnt ends, Traeger pork belly, Traeger porked belly burnt ends
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 10 servings
Calories 600kcal

Ingredients

  • 4-5 pounds pork belly Sliced into even sized chunks (1/2-1 inch thick)
  • 1 teaspoon olive oil
  • 1 cup BBQ Sauce Add more or use less to suit your preference.
  • 1/4 cup apple cider vinegar See notes.

Homemade BBQ Rub (Feel free to use your favorite store-bought rub).

Instructions

  • Preheat the smoker to 225 degrees.
  • Drizzle the pork belly with olive oil and sprinkle the spices throughout. Rub the spices into the meat. Ensure the meat is fully coated, add additional spices if necessary.
  • Place the pork belly on the grates on the smoker. (You can place them in a pan if you wish).
  • Smoke for 2-3 hours until the meat reaches an internal temperature of around 165 degrees. The size of your burnt ends will impact the cooking time.
  • Remove the burnt ends and place them in a pan. I use a 10 inch cast iron skillet. Drizzle the BBQ sauce and apple cider vinegar throughout and stir. The vinegar will help keep the meat from drying out.
  • Place the burnt ends back on the smoker and smoke until they reach an internal temperature of 195-205 degrees. They are done with they are crisp on the outside and tender. Be careful not to overcook. Overcooked pork will taste dry and chewy.
  • Allow the pork to rest for 10-15 minutes prior to serving.

Notes

  • Apple cider vinegar is optional and will help keep the meat from drying out.
  • You want to slice the pork into cubes that are evenly sized. That way they cook at an even and consistent temperature, such as 1/2 inch or an inch. Sometimes this can be tough to accomplish if the slices of pork belly you purchased aren’t all equally sized. When this is the case, I take note of the smaller pieces and pull those off the smoker earlier than the other pieces to ensure they don’t overcook.
  • Pork belly is mostly fat. Feel free to trim any fat to suit your taste and liking.
  • Since the recipe uses a dry rub, I don’t feel the need to marinate/allow the spices to sit on the meat before placing it on the smoker.
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Nutrition (displayed with net carbs)

Serving: 8oz | Calories: 600kcal | Carbohydrates: 13g | Protein: 30g | Fat: 48g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Recipe Rating




Tayler

Monday 8th of January 2024

These were the BEST burnt ends I've ever tried! I made these for a cookout and everyone loved them!

staysnatched

Monday 8th of January 2024

That's what I like to hear!

Ann

Monday 8th of January 2024

I love pork belly and this looks so good. Thanks!

Anjali

Monday 8th of January 2024

This looks so indulgent and delicious!! It'll be a great addition to my game day party menu for the superbowl in a few weeks!

staysnatched

Monday 8th of January 2024

Perfect for that!