• Preparation
    30 minutes
  • Cook Time
    5 hours
  • Serves
    6 people
  • Difficulty

Behind the Recipe

A Smoked Extravaganza

Pork Belly Burnt Ends has a history that began in the 1940s. It remains one of the most delectable snacks that has emerged from the States. 

Back in the day, Arthur Bryant owned and operated a famous African American restaurant in Kansas, Missouri. Before chopping or slicing the remaining brisket, barbecue restaurants used to remove and throw away the burnt ends. (What!?)

One day in the early 40s, Bryant discovered that he could save the scraps, chop them into smaller bits, and make them into delicious snacks! He figured that handing them out to customers in waiting areas would be a risk worth taking. And he was right! 

When Calvin Trillin wrote an ode to Pork Belly Burnt Ends in the 1970s, things took a turn for the best. Bryant became a national phenomenon overnight as his shop was declared: "the best restaurant in the world." Pork Belly Burnt Ends quickly became one of the restaurant's finest commodities. New and truly unique, the cuisine caught on and was soon copied by other restaurants in Kansas, becoming a signature dish of the city. 

To this day, the crispy smoked meat and rendered fat bits remain irresistible to Missourians. It is nearly 100 years later, and we are still enjoying the lip-smacking aftermath of Arthur Bryant's gastronomic legacy.

We wouldn't blame you if your mouth began watering when reading about this dish. Imagine the feast you’ll fire up by smoking Pork Belly Burnt Ends in your Oakford Pellet Grill!



  • 2 kg of pork belly (cubed)
  • 3 tablespoons of extra virgin olive oil
  • 1 cup of dry rub


  1. Using your Nexgrill App set the Pellet grill to the smoke cooking method at 120°C.
  2. Use a fruitwood pellet.

Cooking Instructions

  1. 1

    Trim the excess skin and fat off the pork belly, slice into 5 cm cubes, and place into a large bowl. Add olive oil and dry rub liberally and mix with your hands. Place cubes onto a wire rack or directly on the smoker.

  2. 2

    Smoke uncovered for three hours. Look for a darker red colour and modest bark to form.

  3. 3

    Remove the pork belly cubes from the smoker, place them into a foil pan and add your BBQ sauce, butter, honey, and stir. Next, cover the pan with aluminium foil and return it to the smoker.

  4. 4

    Set the probe temperature to 95°C. Cook for an additional 90 minutes or until the internal temperature has been reached.

  5. 5

    Remove the foil, close the smoker lid, and smoke for 15 minutes to let the sauce thicken.

  6. 6

    Remove from smoker and serve.

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