Pork belly burnt ends

Forgot to post my pics.

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I'm planning my big BBQ extravaganza I always do for Labor Day Saturday. Gonna do Ribs, pulled pork, pork belly burnt ends, whole chicken, brisket, and homemade beans and coleslaw. I also make my own BBQ sauces and rubs. It's probably my favorite day of the year.

 
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I am thinking about making a big batch of this over Labor Day weekend.  It would be great to have around all weekend for college football, and to share with friends/neighbors.

 
ColoradoHusk said:
I am thinking about making a big batch of this over Labor Day weekend.  It would be great to have around all weekend for college football, and to share with friends/neighbors.
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They're good. My recommendation is to cut it when it's still partially frozen (much easier this way), and to go no larger than 1" cubes. Plan on a minimum of 4 hours smoking, and you can definitely reheat them in the oven or grill.

 
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I got a sous vide circulator last Christmas and am going to give it a go with a brisket for Labor Day. I plan to smoke the brisket for 3 hours at lowest temp I can manage and then sous vide for 48+ hours at 140 F.

 
ColoradoHusk said:
I am thinking about making a big batch of this over Labor Day weekend.  It would be great to have around all weekend for college football, and to share with friends/neighbors.
Click to expand...


I would plan on eating the belly burnt ends immediately, or at least same day. I cannot recommend cooling them off and reheating.

Theyre still edible but after a day they are more like a day old country style rib. They are magic right off the fire tho.

 
RedDenver said:
I got a sous vide circulator last Christmas and am going to give it a go with a brisket for Labor Day. I plan to smoke the brisket for 3 hours at lowest temp I can manage and then sous vide for 48+ hours at 140 F.
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Let us know how that works out. Seems like a good plan  :thumbs

 
RedDenver said:
I got a sous vide circulator last Christmas and am going to give it a go with a brisket for Labor Day. I plan to smoke the brisket for 3 hours at lowest temp I can manage and then sous vide for 48+ hours at 140 F.
Click to expand...
Let us know how that works out. Seems like a good plan  :thumbs
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Tried that a few years ago. Turned out good but not great. I think the sous vide temp needs to be higher, so I'm planning to try same plan but 160-180 for the sous vide. Might also reduce the time from 48 hours to 24-36. Brisket prices have been super high, so waiting for prices to come back down first.

 
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