Smoked Pastrami Pork Belly Burnt Ends

By:

Thomas

Published:

September 2, 2026

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Smoked Pastrami Pork Belly Burnt Ends are a game-changer for any BBQ lover. This dish combines the rich, decadent flavors of pork belly with the aromatic spices of traditional pastrami, creating bite-sized pieces of deliciousness that will leave you craving more. These little gems perfectly meld smoky, spicy, and slightly sweet notes, making them an ideal showstopper for gatherings. Perfectly crispy on the outside and tender within, they elevate any grilling experience.

My journey with Smoked Pastrami Pork Belly Burnt Ends began on a sunny weekend, when I decided to tackle something new on the smoker. Each step in the process—from brining to glazing—created an irresistible aroma, and by the time they were ready, I could hardly wait to dig in. Trust me, once you try this dish, it might just become your go-to for parties and celebrations. Let’s make this culinary delight together!

Why You’ll Love This Recipe

Irresistible Flavor: Smoky, savory, and just a hint of sweetness make each bite a delightful experience.
Eye-Catching Appeal: These burnt ends look incredible on any platter, sure to impress your friends and family.
Flexible Serving: Perfect for BBQs, picnics, or a cozy night in; they fit any occasion beautifully.
Easy to Make: With just a bit of prep and patience, you can create a restaurant-quality dish at home.
Not Just for BBQ Lovers: The unique flavors of pastrami appeal even to those who typically shy away from smoked meats.

Ingredients You’ll Need

1/2 cup Girls Can Grill pastrami brine: This brine is essential for infusing flavor into the pork belly. If not available, you can create your own brine using water, salt, and spices.
5 1/4 cups water: Necessary to dissolve the brine for effectively marinating the meat.
2 lbs pork belly, cubed: The star of our dish; choose quality pork belly with a good balance of meat and fat for the best results.
1/4 cup Girls Can Grill pastrami rub: This rub adds distinctive pastrami flavor. Feel free to substitute with other BBQ spices if you’re in a pinch.
6 tbsp butter: Adds richness, helping to coat and enhance the flavors during cooking.
1/4 cup hot mustard: This gives a nice kick; you can substitute with a milder mustard or omit it if you prefer less heat.
2 tbsp honey: A touch of sweetness to balance the spice and enrich the glaze; maple syrup can serve as a great alternative.

How to Make Smoked Pastrami Pork Belly Burnt Ends

Make Brine: In a large pot, combine 1/2 cup of Girls Can Grill pastrami brine with 5 1/4 cups of water. Place over medium heat and stir until dissolved. Allow it to cool completely before using.
Brine: Place the cubed pork belly into a meat prep bag and pour in the cooled brine. Seal the bag and refrigerate for 6 days, tossing occasionally to ensure even brining.
Rinse: After the brining process, take the pork belly out of the bag and rinse it under cold water to remove excess salt.
Season: Pat the pork belly dry, then generously season it with 1/4 cup of Girls Can Grill pastrami rub. Next, place it on a rack over a rimmed sheet pan and refrigerate uncovered for 1 day to cure.
Smoke: Preheat your smoker to 225°F with indirect heat. Once hot, place the rack with the pork belly inside and smoke for approximately 3 hours. You want it nice and smoky!
Braise: Transfer the smoked pork belly to an aluminum half pan. Add 6 tbsp of butter, 1/4 cup of hot mustard, and 2 tbsp of honey. Cover the pan with foil and cook for 45 minutes to create a tender texture.
Toss: After the braising, carefully remove the foil and toss the pork belly pieces to evenly coat in the buttery, mustardy glaze.
Finish: Cook uncovered for an additional 15 minutes, allowing the glaze to set and caramelize on the pork belly.

Storing & Reheating

To store your leftovers, place them in an airtight container at room temperature for no more than 2 hours. In the fridge, they can last for 3 to 4 days. For longer storage, you can freeze the burnt ends for up to 3 months. When it’s time to enjoy the leftovers, simply reheat in an oven at 300°F for about 15 minutes or until warmed through. Note that while the flavor remains appealing, the texture may change slightly. A splash of BBQ sauce can help refresh their deliciousness!

Chef’s Helpful Tips

Make sure the pork belly is cold when starting the brine to ensure a consistent flavor.
Don’t rush the smoking process; patience is key to achieving the smoky flavor that defines these burnt ends.
If you like your burnt ends extra crispy, consider finishing them on a hot grill for a few minutes to develop that beautiful crust.
Always taste the glaze before tossing; if you love sweet, add a bit more honey!
Planning to serve a crowd? These burnt ends can easily be doubled for a large gathering.

Smoked Pastrami Pork Belly Burnt Ends combine rich, comforting flavors with a bit of a gourmet twist. Bringing these delightful bites to your table promises a delicious smoky experience that pleases even the toughest food critics. Feel free to experiment with different seasoning blends or sauces, as the beauty of cooking lies in making it your own. Enjoy every last bite!

Recipe FAQs

Can I use a different cut of meat?

Absolutely! If pork belly isn’t your preference, you can substitute with brisket or even chicken thighs for a different take. Just adjust the cooking times accordingly.

How can I tell if the pork belly is smoked correctly?

Look for a beautiful dark bark, and use a meat thermometer to ensure the internal temperature reaches at least 190°F for tender, melt-in-your-mouth bites.

Can I make these burnt ends ahead of time?

Yes! You can prepare the burnt ends up to the smoking step and store them in the fridge. When you’re ready to serve, just follow the braising and tossing steps for fresh, warm bites.

What if I don’t have a smoker?

No worries! You can still achieve a smoky flavor by using a grill with wood chips or liquid smoke. Just keep heat indirect and use a pan to catch any drippings while adding that smoky essence.