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Bacon Burnt Ends

Bacon Burnt Ends

Smoked, sauced lacquered crispy nuggets of pork belly goodness. Are you convinced yet?
Course Main Dish, Side Dish, Snack Food
Cuisine American, BBQ, Deep South, Keto, Low Carb, Southwest, Texas
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 3 lbs


  • 4 pounds whole pork belly
  • montreal steak seasoning
  • bbq sauce
  • salt (if you seasoning does not have any)


  1. Season meat liberally on both sides. Wrap and refrigerate at least three hours, and preferably overnight.
  2. Set up your smoker or oven (oven-method here) for 225 degrees. Position the seasoned pork belly fat-side up in the smoker. Smoke until the internal temerature at the thickest part of the pork belly registers at least 165 degrees on an instant read thermometer. (I often go a little higher to 170-175 degrees for this application, as I like the pork belly a little more dense and rendered out.)
  3. Remove meat from the smoker, wrap in aluminum foil, and let rest for an hour. I often will refrigerate at this point and tackle the rest another day.
  4. Slice meat into chunks about 1-1 1/2" square and toss in bbq sauce.
  5. Heat your grill for medium heat and spread the chunks out evenly over the surface. Cook the chunks until heated through and the sauce is baked on. If you like a thicker sauce coating, you can re-apply at this stage if you like.
  6. Remove the chunks from the grill and let cool slightly before you cover so the sauce coating does not get gummy again. Serve with extra sauce on the side.

Recipe Notes

Pork belly at Costco generally comes in 8-10 lb packages. I generally take half and freeze half for later. As much as I love fatty pork, it is so rich that I get burnt out on it quickly.