Pork Belly Burnt Ends: Three Mistakes Revealed - Chris Allingham - The Virtual Weber Bullet

[@MadUncleAndy]

thank you Chris for the valuable information! I've got a slab of pork belly sitting in the freezer for smoke day!

[@chrisjones708]

Thanks. Had only really considered ribs, pork butt and brisket (I'm pretty new to the WSM). If you eventually get a better result, would love to hear your recommendations in a second video.

[@jeffbandle2916]

Thanks for the info. I haven't attempted anything like that yet on my WSMS. I have gotten pretty good at ribs, pork butts and wings. Brisket scares me, just because the prices are so dang high and I'm afraid of ruining it. Oh well. Keep making the videos, lots of good info...Jeff from Kansas.

[@TheVirtualWeberBullet]

Thanks Jeff, I appreciate your support!

[@peterlai9018]

Steaming overdone ribs and belly can increase the moisture level a bit.

[@yungzed]

how much did that pork belly cost? sliced pork belly at my costco is $5.16/lb

[@yungzed]

nvm i just made it to the end of the video

[@RabidWolf1966]

first mistake is calling pork burnt ends. burnt ends are brisket only

[@TheVirtualWeberBullet]

I agree with you in principle, but they became known as pork belly burnt ends long before I made this video, and that's the term people are searching for. Do a Google search for "Barbecued Pork Belly Cubes" and see what comes up--it's all Pork Belly Burnt Ends!

[@DailyPragmatism]

No they’re not