Pork belly burnt ends

And BTW, these would be just fine without the sauce if anyone is wondering. Just rub and smoke and you're good to go. But the sauce does add quite a bit of ooey gooey deliciousness.

 
Forgot to post my pics.

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I'm planning my big BBQ extravaganza I always do for Labor Day Saturday. Gonna do Ribs, pulled pork, pork belly burnt ends, whole chicken, brisket, and homemade beans and coleslaw. I also make my own BBQ sauces and rubs. It's probably my favorite day of the year.

 
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I am thinking about making a big batch of this over Labor Day weekend.  It would be great to have around all weekend for college football, and to share with friends/neighbors.

 
ColoradoHusk said:
I am thinking about making a big batch of this over Labor Day weekend.  It would be great to have around all weekend for college football, and to share with friends/neighbors.
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They're good. My recommendation is to cut it when it's still partially frozen (much easier this way), and to go no larger than 1" cubes. Plan on a minimum of 4 hours smoking, and you can definitely reheat them in the oven or grill.

 
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I got a sous vide circulator last Christmas and am going to give it a go with a brisket for Labor Day. I plan to smoke the brisket for 3 hours at lowest temp I can manage and then sous vide for 48+ hours at 140 F.

 
ColoradoHusk said:
I am thinking about making a big batch of this over Labor Day weekend.  It would be great to have around all weekend for college football, and to share with friends/neighbors.
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I would plan on eating the belly burnt ends immediately, or at least same day. I cannot recommend cooling them off and reheating.

Theyre still edible but after a day they are more like a day old country style rib. They are magic right off the fire tho.

 
RedDenver said:
I got a sous vide circulator last Christmas and am going to give it a go with a brisket for Labor Day. I plan to smoke the brisket for 3 hours at lowest temp I can manage and then sous vide for 48+ hours at 140 F.
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Let us know how that works out. Seems like a good plan  :thumbs

 
RedDenver said:
I got a sous vide circulator last Christmas and am going to give it a go with a brisket for Labor Day. I plan to smoke the brisket for 3 hours at lowest temp I can manage and then sous vide for 48+ hours at 140 F.
Click to expand...
Let us know how that works out. Seems like a good plan  :thumbs
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Tried that a few years ago. Turned out good but not great. I think the sous vide temp needs to be higher, so I'm planning to try same plan but 160-180 for the sous vide. Might also reduce the time from 48 hours to 24-36. Brisket prices have been super high, so waiting for prices to come back down first.

 
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