Old Arthurs Pork Belly Burnt Ends Recipes
ARTHUR BRYANT'S BURNT ENDS
Provided by Food Network
Categories main-dish
Time 11h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Prepare smoker for cooking, heating to 180 to 200 degrees F.
- Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.
- Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.
OLD ARTHUR'S PORK BELLY BURNT ENDS
This recipe appears in my book "Black Smoke: African Americans and the United States of Barbecue." It comes courtesy of the Old Arthur Barbecue Sauce Company which currently sells a number of barbecue sauce and spice rubs product based on recipes of Old Arthur Watts who learned to barbecue while enslaved. Pork belly burnt ends are a riff on the traditional burnt ends made from beef brisket. This recipe calls for a 3-step process that candies the pork belly by smoking, rendering, and then adding barbecue sauce at the end of the smoking process.
Provided by Adrian Miller
Time 6h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Add wood pieces once temperature has been reached.
- Place pork belly pieces into a large mixing bowl. Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don't touch one another.
- Place tray into the preheated smoker. Smoke for 3 1/2 hours at a temperature range between 235 and 250 degrees F (113 to 121 degrees C). If you have not already done so, add wood pieces to the fire so it is producing smoke.
- Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminum foil pan, arranging pieces so they are uniformly level.
- Evenly distribute brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and remaining dry rub over the pork. Cover and seal the pan with aluminum foil.
- Return the pan to the smoker and smoke for 2 more hours at a target temperature of 250 degrees F (121 degrees C).
- Remove the pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over top. Discard the old pan and liquid.
- Place the new pan back in the smoker and smoke, uncovered, until sauce is a little tacky, 15 to 20 minutes. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve.
- Remove from the smoker and serve immediately.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 35.3 g, Cholesterol 51.3 mg, Fat 19.6 g, Fiber 0.2 g, Protein 14 g, SaturatedFat 7.6 g, Sodium 1370.2 mg, Sugar 31.5 g
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- Cube the whole pork belly into 1-inch squares. Place the cubed pieces into a large mixing bowl.
- Sprinkle 1/4 cup of the dry rub into the bowl along with the pieces, and then toss vigorously with your hands to coat each piece thoroughly.
- Bring the smoker to an internal temperature of approximately 235°F. Use your favorite fruitwood or hardwood to create the desired smoke once the smoker has reached the correct temperature.
- Arrange the seasoned pork belly pieces evenly on a wire-mesh baking tray. Take care to space the pork belly pieces so that they do not touch one another. Place the tray in the smoker.
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