Today I am cooking some pork belly burnt ends on the Davy Crockett pellet grill. This is half of a 3-pound slab that I picked up
from Porter Road butcher shop a week ago. I cut up the belly yesterday and ended up with 36 chunks. I knew this was way too
many for my wife and I so I am doing half today. I froze the other chunks for a later date.
I coated them with the jalapeno honey mustard and seasoned them with the Killer Hogs rub and let them ride over night in the
fridge.
I am running the Davy Crockett at 225 today. I am burning Texas Blend pellets from Green Mountain. I just recently picked up
the 1-piece grease tray for my Davy Crockett and have been testing temperature control with the new tray in place. So far, I
am right on the money in the middle and far right and a little less on the left. This is definitely a great improvement over the
2 piece with the holes. I was testing it with my Smoke thermometer prior to putting the belly on. I haven’t really bothered to
monitor temps in my pellet grill but was curious on what the difference the one piece would make. I actually zeroed out the
adjustments in the Green Mountain app and am running with no adjustments to the temp settings. So far, so good.
2.5 hours into the cook and they are getting some good color and the bark is setting up well.
After 4 hours in the smoker the belly is the color I was looking for and the bark has set up nicely. Time to put them into the
braise. I am using 1 cup of Killer Hog BBQ sauce, some honey and Kerry Gold butter. I gave them a light coating of the
Killer Hog rub before mixing it all together.
All mixed together and time to get them back onto the smoker.
1.5 hours covered and they are super tender. I am going to put them back in the smoker, uncovered, for about 20 minutes to
let the sauce caramelize some.
All done and ready to snack on!
These are deliciously melt in your mouth good! The flavors, along with the smoke, just blended
together perfectly!
