Chris was shopping at Costco when he saw a delicious-looking pork belly. He decided to try making it with a new seasoning and technique, inspired by our recent conversations. He decided to treat half the pork belly like a brisket and the other half like traditional burnt ends. The end result was incredibly juicy and tender. While Chris and I have our preferred methods of cooking pork belly, it’s always good to experiment and try new things. One benefit of the smaller cube method is that it gets more smoke on the meat and creates more tasty bites because of the increased surface area.
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Tip
- Heath Riles BBQ pork belly burnt ends
- How to BBQ Right pork belly burnt ends
- Meat Church pork belly burnt ends
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