Smoked PORK BELLY BURNT ENDS on a PIT BOSS!! | Pellet Grill Pork Belly Burnt Ends

[@Wowreally42]

These look fantastic!

[@madbackyard]

Thank you!

[@wazzywaz2178]

Your videos are so helpful! I am a new pitboss owner and was feeling overwhelmed on how to clean and use it. I just watched your videos on how to clean it and deep clean it. The bbq scrub daddy is my next purchase lol. Thanks for the great info!

[@madbackyard]

Glad they were helpful! Thanks for watching!

[@seanfarr5519]

I just got a PitBoss Navigator 550 Pellet grill. The temp dial only allows me to control temp in about 50 degree increments. would you suggest a low (250) or high (300) temperature for this cook if I cannot get to 275 exactly?

[@madbackyard]

I would go with the 250. You’ll probably dry out the edges too much at 300.

[@seanfarr5519]

Thank you for you quick response! I appreciate the tips! Love the videos!!

[@paulybeeo]

I would like to make this but Idont have a grill, is it possible if I make it in the oven or combi oven? if yes about the time and temperature are you suggestions?😅

[@madbackyard]

Yes, you can make them in the oven. Since there is no airflow in an oven you likely won't get them as crispy on the edges as in a smoker but they will still be delicious. Cook them on a rack the same as in the video, keep the cooking temp the same. They also won't take as long to cook in an oven so make sure you are checking the internal temp sooner.

[@gchomuk]

Looks good. I may have to try this. I've tried Blues Hogg rub. The sauce sounds great, too.

[@madbackyard]

Their rub is good but their sauces are amazing.

[@stmgolfcarts-ocalafl8664]

So…at what internal temp are we done? Thanks in advance.

[@wino4340]

Hi...I'm having a fairly large gathering at my house in a couple of weeks and was think of doing some of these pork belly burnt ends. Is this something that can be done a day or two in advance and then re-heated? And if so, how would you store and re-heat them? Thanks

[@madbackyard]

Yes you can do the day before. Just refrigerate and then I would heat back up gently in the oven in a pan covered in foil and add a little more bbq sauce if needed at that point too. Will be great!

[@wino4340]

@@madbackyard Thank you.

[@martiantv805]

I used a Traeger rub and it was very salty

[@harveywalker1560]

just got a used pit boss 1100ps1, I am not getting the smoke like you do, is it the pellets i have ( pit boss hickory). Also my tempenture rise and fall by at less by 30 degrees, is that the controller

[@madbackyard]

Hi Harvey! Welcome to our channel! Check out these other two videos we made which might help address some of your problems. How to Get More smoke from your Pellet Grill: kzbin.info/www/bejne/e6SteZqvbt6eY5o How to Solve Common Pit Boss Temperature Issues: kzbin.info/www/bejne/gJjSloKKgdiKbaM

[@harveywalker1560]

@@madbackyard I did a 1/2 rack of rib yesterday and the pit dd smoke more that i.expected. I am doing a 1/2 chicken today I think I just need to do aa lot more cooking to get the hang of it. I used a charcoal grill for 45 years and not to toot my horn I am dam good with it, Thank for the reply

[@madbackyard]

Very cool! Pellet grills have a tendency to start making smoke as soon as you look away...much like a pot of boiling water 😂. That said, you will get more smoke produced the lower your cooking temperature. Also, I get more smoke on very hot days compared to cold winter days since the fire pot doesn't have to work s as hard to keep the temperature where I want it. I am effectively burning a fire in the firepot at a "lower temperature" to get the same cooking temperature. Hope that makes sense.

[@daviddillow2113]

So how long was your total cook time?

[@madbackyard]

I did 4 hours of smoke and 2 hours in the foil covered pan. Then 20 minutes just to caramelize the bbq sauce. You can play with how much you do smoke time vs wrapped up in pan time for more bark and crispy edges vs tenderness.

[@zackjohnson5782]

That looks great! What is interesting is that you are the only other person i have heard of that opens the chimney when using a smoke tube. Nice cook!

[@madbackyard]

Thank you! Yeah just something I noticed a while back that helps!

[@Whatsonthelift]

I did my first today it seems ok the meat seems a bit dry or the fat isn't as rendered as I would thought 270 3 hours another 35 mind in sauce looks good I'm not sure should the meat pull apart like pulled pork or be a little hard like bacon?

[@Tom-ud4kb]

Should pull apart like fairly easy its better if its more like pulled pork but it’s okay if its a little harder. It should be able to be probed with a thermometer and be able to be pulled out with zero resistance

[@ChandlerBrentLane]

What kind of cloth gloves are you using ? Do you have a link to them?

[@madbackyard]

Hi Chandler- Thanks for watching, here are the ones I use: amzn.to/46B1tnj

[@Sl4ck3rd]

Too much ad time won't return