Bacon Burnt Ends

Bacon Burnt Ends

By: (Link: Jeff Hillyard

Okay, I’ll admit it. The following recipe is not really for “bacon” burnt ends. It’s actually pork belly burnt ends; pork belly being the cut that is used to make bacon. But “bacon burnt ends” just had such a nice ring to it I decided to go with. Sue me.

Anyway, burnt ends are traditionally made from the brisket point after it is cooked to tenderness, then cubed, sauced and returned to the smoker for the sauce to set.

But baby, burnt ends aren’t just for brisket anymore!

To make this recipe I picked up a small 1.5 pound piece of pork belly, but you can scale up or down as you wish. I cubed the pork belly into roughly 1” pieces, tossed them in a bowl and coated with good pork rub – I used (Link: Hardcore Carnivore Red.

Next, I cooked them @ 250F for three hours indirect with hickory smoke before bringing them back into the house and placed into a disposable pan with honey, butter, and barbecue sauce – I used (Link: Blues Hog Original.

From here I covered the pan in tinfoil and placed them back on the grill for another 45 mins to let the burnt ends continue rendering down. Finally, I took the tinfoil off the pan for 15 mins to let the burnt ends get sticky.

After they cooled for a few minutes I took one bite…

Let me tell you. I will probably only have 3 or 4 religious experiences in my lifetime. This bacon burnt end is one of them. This was bar none, one of the best barbecued meats I’ve ever tasted. The smokiness was on point, the sweetness of the sauce, the bark on the pork belly, it all came together perfectly.

I want to tell you I didn’t eat the whole pan by myself that night after my little boy went to bed. I could tell you that, but it would be a lie.

Recipe after the pics!

Bacon Burnt Ends

Prep Time: 15 mins

Cook Time: 4 hours

Total Cook Time: 4 hours 15 mins


  • ♣ 1.5 lbs pork belly w/ skin removed
  • ♣ 2 TBSP rub – I used Hardcore Carnivore Red
  • ♣ 1 cup barbecue sauce – I used Blues Hog Original
  • ♣ 2 TBSP honey
  • ♣ 1 TBSP unsalted butter


  1. 1. Remove skin from pork belly if not already done. Cut pork belly into 1” square cubes. Place in large bowl and mix with rub.
  2. 2. Prepare grill for two-zone indirect cooking @ 250F. Add two chunks hickory wood for smoke.
  3. 3. Place pork belly on a wire rack spaced about 1” apart and place on indirect side of the grill. Cook for 3 hours.
  4. 4. Remove pork belly and combine in a disposable tinfoil pan with barbecue sauce, honey, and butter. Cover in tinfoil and place back on grill for 45 minutes.
  5. 5. Remove foil and leave pork belly on grill for 15 minutes for the sauce to set.
  6. 6. Remove from grill and let cool for 15 minutes before serving.