Masterbuilt Gravity 560 | Pork Belly Burnt Ends!

Published on December 12, 2020
Duration: 9:47

This guide details the process of making pork belly burnt ends using a Masterbuilt Gravity 560 smoker. It covers dicing the pork belly, applying a pecan rub and olive oil binder, smoking at 300°F with hickory wood, and finishing with a sweet and tangy glaze made from syrup, peanut butter whiskey, molasses, balsamic vinegar, cinnamon, and ketchup. The process emphasizes achieving a juicy, sticky, smoky, and crunchy final product.

Quick Summary

To make pork belly burnt ends on a Masterbuilt Gravity 560, dice 10 pounds of pork belly into 1-inch cubes, season with a pecan rub and olive oil, and smoke at 300°F with hickory wood for about 45 minutes. Finish by glazing with a mixture of syrup, peanut butter whiskey, molasses, balsamic vinegar, cinnamon, and ketchup, then cook for an additional 15-20 minutes.

Chapters

  1. 00:09Intro: Pork Belly Burnt Ends
  2. 00:51Dicing and Prepping Pork Belly
  3. 01:22Applying the Rub
  4. 03:34Smoking the Pork Belly
  5. 04:36Making the Glaze
  6. 05:45Glazing and Finishing
  7. 07:35Finished Product and Tasting

Frequently Asked Questions

What temperature should the Masterbuilt Gravity 560 be set to for smoking pork belly burnt ends?

The Masterbuilt Gravity 560 smoker should be set to 300 degrees Fahrenheit for smoking the pork belly burnt ends. This temperature is ideal for rendering the fat and achieving a tender texture while allowing the smoke to penetrate the meat effectively.

What ingredients are used to make the glaze for pork belly burnt ends?

The glaze for pork belly burnt ends is made with a combination of pancake syrup, peanut butter whiskey (like Screwball), molasses, balsamic vinegar, cinnamon, and ketchup. This mix creates a sweet, tangy, and complex flavor profile.

How long should pork belly be smoked before glazing?

The pork belly should be smoked for approximately 45 minutes to an hour, or until it reaches an internal temperature of around 190 degrees Fahrenheit. At this point, it's ready to be transferred to a pan for glazing and finishing.

What is the ideal internal temperature for pork belly burnt ends?

Pork belly burnt ends are typically cooked to an internal temperature of around 190 degrees Fahrenheit before they are sauced and finished. This temperature ensures the meat is tender and has rendered sufficiently.

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