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Deliciously Smoky Perfection: The Ultimate Smoked Pork Belly Burnt Ends

Alright, I know this post has absolutely nothing to do with camping, but for the 4th of July holiday, we decided to go all out and indulge in some truly sensational smoked foods. And let me tell you, ever since my husband got his hands on the Masterbuilt Gravity Series 1050, his smoked meat game has reached a whole new level!

The beauty of smoking food lies in the freedom to season with your heart, without being confined by precise measurements. And let me tell you, these pork belly burnt ends are the epitome of mouthwatering perfection, delivering a delightful blend of sweetness, spiciness, and a melt-in-your-mouth experience.

My husband took inspiration from @BamaGrillMaster's recipe for pork belly burnt ends, although he added his own twist. Since we were hosting a large gathering, we decided to prepare approximately 10 lbs of these delectable burnt ends. Our first step was to cut the pork belly into bite-sized pieces, ensuring each one would be bursting with flavor.

Generously seasoned with Kinders Santa Maria seasoning, we eagerly placed them onto our trusty Masterbuilt smoker, set at a steady temperature of 225 degrees, allowing them to infuse with smoky goodness for approximately 3 hours.

After the initial 3-hour mark, we carefully removed the smoked pork from the heat and transferred it to a foil pan. To enhance the flavors even further, we added chunks of butter, a generous amount of candied jalapeños, a sprinkling of brown sugar, and a luscious drizzle of Stubbs Jalapeno Honey BBQ sauce.

Covering the pan tightly with foil, we placed it back on the smoker for approximately 2.5 hours. Just before the end, we unveiled the pan, allowing the succulent mixture to bubble and caramelize for an additional 30 minutes. Finally, unable to resist any longer, we eagerly pulled it off the smoker and indulged in the irresistible delight we had created.

Although I didn't strictly adhere to a specific recipe, I've compiled a list of the ingredients we used, along with convenient links for reference. As an Amazon affiliate, I should mention that I may earn a small commission when you make a purchase through these links, without any additional cost to you.

10 lbs Pork Belly - cut into bite size chunks

Kinders Santa Maria seasoning - enough to evenly coat all the pork

Butter - about 5-7 Tbsp

Candied Jalapenos - about 1/2 a jar (16oz jar)

Brown Sugar - light sprinkle


To prepare the pork, generously season it with Kinders seasoning, ensuring a delightful burst of flavor. Next, spread the seasoned pork evenly across the smoker grates, allowing it to smoke at a steady temperature of 225 degrees for a duration of 3 hours. Once the smoking process is complete, carefully remove the pork from the smoker and transfer it to either a foil or cast iron pan. Cut chunks of butter and evenly distribute them over the pork, followed by pouring the candied jalapenos, including some of their juice, over the pork. Sprinkle a generous amount of brown sugar and drizzle Stubbs BBQ sauce all over the pork. Thoroughly mix all the ingredients together, ensuring each piece of pork is coated in the irresistible blend. Cover the pan and return it to the smoker for an additional 2.5 hours. During the final 30 minutes of cooking, uncover the pork, allowing it to achieve a tantalizingly bubbly and caramelized finish. At this point, it's time to pull the pork from the smoker and savor the fruits of your labor. Enjoy!

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