Recteq Bullseye Guide: Pork Belly Burnt Ends Recipe

Описание: In this video, I’m showing you how to make the ultimate "Meat Candy"—Pork Belly Burnt Ends on the Recteq Bullseye pellet grill. If you think brisket burnt ends are good, wait until you try these. They are sweet, savory, sticky, and completely melt in your mouth.
I walk you through the entire process: from cubing the pork belly and mixing the custom rub, to the braising technique that gets them falling apart. Whether you are a BBQ pro or just bought your first pellet grill, this recipe is a guaranteed crowd-pleaser.

🔥 THE RECIPE Prep Time: 20 mins | Cook Time: ~6 hours | Temp: 250°F (121°C)
The Meat:
2 lb Pork Belly (Skin removed)
The Rub Blend:
2 tbsp Brown Sugar
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Salt
1 tbsp Smoked Paprika
1 tbsp Cajun Seasoning
The Braise (The Magic Step):
5 tbsp Butter (sliced)
2 tbsp Brown Sugar
2 tbsp Honey
2 tbsp Apple Cider Vinegar
Optional: 1 cup of your favorite BBQ Sauce (add this here if you want a saucer, traditional BBQ sticky finish).

The Liquid:
1 cup Apple Cider (or Apple Juice)
Instructions:
Cube it: Cut the pork belly into equal 2x2 inch cubes.
Season it: Coat all sides evenly with the rub blend.
Smoke it: Place meat on a wire rack over a baking dish. Pour apple cider into the bottom of the dish. Smoke at 250°F for 2 hours.
Flip it: Flip the cubes and smoke for another ~2 hours until you have a dark, rusty bark.
Braise it: Dump the grease from the baking dish. Add the pork cubes, butter, brown sugar, apple cider vinegar and honey (and optional BBQ sauce). Cover tightly with foil.
Finish it: Bake/Smoke for another 2 hours until probe tender (like butter).
Rest it: Let cool for 30-60 minutes to let the glaze set. Enjoy!
Grill Used:
Recteq Bullseye Pellet Grill
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