Smoked Pastrami Pork Belly Burnt Ends

By:

Alejandro

Published:

September 5, 2026

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Smoked Pastrami Pork Belly Burnt Ends are a symphony of flavors and textures that will leave any meat lover in awe. The tender, juicy pork belly is transformed into a smoky, savory delight that boasts an irresistible bark from the spices. If you think burnt ends are just for brisket, think again! These pork belly beauties can take center stage at your next barbecue or family gathering, giving you that diner-worthy experience straight from your backyard.

Growing up, my family often gathered around the grill for summer cookouts. There was always a competition of who could smoke the best meat. When I first made these Smoked Pastrami Pork Belly Burnt Ends, I instantly knew they would be a game-changer in my own little “friendly rivalry.” Not only did they earn compliments from family and friends, but they also disappeared off the platter faster than I could keep up with toppings. These bites of happiness are simple to prepare and perfect for impressing guests or simply enjoying with your favorite dipping sauce.

Why You’ll Love This Recipe

Simple & Quick: With just a few hours of cook time, you can whip up something special without hours in the kitchen.
Irresistible Flavor: The combination of smoky, spicy pastrami rub with buttery sweetness creates an explosion of flavor in every bite.
Eye-Catching Appeal: Those delicious caramelized edges are sure to make your dish the star of any table or gathering.
Flexible Serving: Perfect as a party appetizer or a hearty main course, these burnt ends are versatile for any occasion.
Budget-Friendly: Pork belly is often a cost-effective cut, making this dish easy on the wallet while still impressing your guests.

Ingredients You’ll Need

1/2 cup Girls Can Grill Pastrami Brine: This brine gives your pork belly that classic pastrami flavor; opt for a high-quality pre-made brine for best results.
5 1/4 cups water: Used to dilute the brine, ensuring the pork belly absorbs all those savory flavors evenly.
2 lbs pork belly, cubed: The star of the show! Look for pork belly with a nice amount of fat for maximum tenderness and flavor.
1/4 cup Girls Can Grill Pastrami Rub: This spice blend enhances the smoky pastrami flavor—feel free to experiment with your favorite spice mix if you’re feeling adventurous.
6 tbsp butter: Adds richness and helps create a luscious glaze during the braising stage.
1/4 cup hot mustard: A tangy contrast to the rich meat; you can adjust the heat level to suit your taste.
2 tbsp honey: This brings a touch of sweetness to balance the spices and adds a beautiful glaze to the burnt ends.

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. Heat over medium heat until dissolved, then let it cool completely.
Brine the Pork Belly: Place the cubed pork belly in a sizable meat prep bag. Pour the cooled brine over the pork belly, seal the bag tightly, and refrigerate for 6 days. Remember to toss it occasionally to ensure even brining.
Rinse: After six days, remove the pork belly from the brine and rinse it thoroughly under cold water to wash off excess salt.
Season: Generously season the rinsed pork belly with the 1/4 cup of Girls Can Grill Pastrami Rub. Arrange it on a rack set over a rimmed baking sheet and refrigerate uncovered for one day. This step helps the seasoning to penetrate deeper and form a nice crust.
Smoke: Prepare your smoker by preheating it to 225°F using indirect heat. Place the rack with the seasoned pork belly inside and smoke for 3 hours, enjoying the aroma wafting through your yard.
Braise: After smoking, transfer the pork belly into an aluminum half pan. Add 6 tablespoons of butter, 1/4 cup of hot mustard, and 2 tablespoons of honey. Cover the pan with aluminum foil and cook for an additional 45 minutes to allow the flavors to meld together.
Toss: After braising, remove the foil and gently toss the pork belly in the juices to ensure it’s evenly coated in the buttery concoction.
Finish: Return the uncovered pan to the smoker and cook for an additional 15 minutes, allowing the glaze to set and creating that signature burnished exterior.

Storing & Reheating

If you find yourself with leftovers (though they aren’t likely!), you can store the smoked pastrami pork belly burnt ends at room temperature for up to 2 hours. For longer storage, transfer them to an airtight container and refrigerate for up to 4 days. You can also freeze these beauties for up to 3 months—just make sure to wrap them tightly before sealing. For reheating, place them in a 350°F oven until warmed through, about 15-20 minutes. You may notice a slight change in texture after freezing, but a drizzle of melted butter or an extra brush of honey glaze will bring them back to life.

Chef’s Helpful Tips

Avoid over-brining—while the brining process enhances flavor, extended brining can lead to overly salty meat.
Ensure the pork belly is cold when you season it; this helps the spices adhere better.
Consider using an instant-read thermometer to check for doneness—aim for an internal temperature of around 190°F for ultimate tenderness.
For added kick, incorporate a splash of your favorite hot sauce into the mustard mixture for a little heat.
If you’re planning a gathering, prepare the brine a day or two in advance and let the pork belly do its thing while you focus on other dishes.

These Smoked Pastrami Pork Belly Burnt Ends are sure to become a favorite in your household. With their tender texture and mouthwatering smoky flavor, you’ll find yourself making them for every gathering. So get ready to impress your family and friends because once they get a taste of these burnt ends, they’ll be asking for more!

Recipe FAQs

Can I use a different cut of meat?

Yes! While this recipe is delicious with pork belly, you can also try using brisket or even chicken thighs if you’re looking for a lighter option. Each cut will yield different textures and flavors.

How can I adjust the spice level?

If spicy foods aren’t your favorite, you can reduce the amount of pastrami rub used or choose a milder brand. Alternatively, you can mix in some brown sugar with the rub to balance the heat.

Can I prepare these burnt ends in advance?

Absolutely! The brining and seasoning stages can be done ahead of time. You can even smoke the meat a day before serving. Just store it properly and reheat it when you’re ready to serve.

Can I cook them in the oven instead of a smoker?

Yes, this recipe can be adapted for the oven. Preheat your oven to 225°F and follow the same cooking times, using a convection setting if available to mimic the smoke effect achieved in a smoker.