Pork Belly Burnt Ends: Temp and Timing Guide

The texture matters as much as the number

Pull pork belly around 200°F internal, but do not stop at the number alone. Properly rendered pork belly should feel jiggly and loose, almost like it barely holds its cube shape, rather than firm. If it still feels dense or tight, it needs more time regardless of what the thermometer says; the fat has not finished rendering yet.

The process: smoke, cube, glaze

1. Smoke the whole slab at 225 to 250°F until it reaches about 200°F internal and feels jiggly, roughly 8 to 9 hours.
2. Cube it into roughly 1 to 1.5 inch pieces once it is cool enough to handle.
3. Sauce and glaze the cubes, then return them to the smoker or a hot grill for 30 to 45 minutes until the sauce caramelizes and tightens onto the meat.

Wood and timing

Cherry and apple are the standard pairing, mild and slightly sweet woods that complement the rich fat and any sweet glaze. Total time, including both smoking rounds, runs about 8 to 9 hours. See the best wood for smoking guide for how these compare to other woods.

Pork belly is fatty enough to be forgiving, similar in that respect to pulled pork. If this is an early cook for you, that forgiveness is a good thing.