Smoking Archives - The Slow Roasted Italian

Smoked Chicken Quarters (Pellet Smoker Recipe) + Video

Donna Elick — Tue, 03 Jun 2025 22:00:00 +0000

Smoked Chicken Quarters are juicy and tender on the inside with crispy skin on the outside. The results are out of this world, and everyone will be fighting over the last piece. Make this easy smoker recipe using any type of smoker!

This easy chicken recipe shows how simple it is to smoke a cut of chicken! You can easily have juicy chicken quarters for the whole family to enjoy and eat as a main course.

I love the sweet-smoke flavor of this chicken leg quarters recipe – and I think you’ll be hooked after the first time as well.

This great recipe is the only way that I want to enjoy chicken quarters, and the smoke time really brings out the flavor!

If you want to add a lot of flavor, change up the seasonings for the best results.

You can add chili powder, onion powder, garlic powder, your favorite BBQ sauce, cayenne pepper, kosher salt and black pepper, and any seasoning mix or spice rub that you want.

Seasoned chicken quarters are good choices for dinner and give you so many options to pair your favorite side dishes.

You can enjoy dark meat and white meat with a lighter smoke flavor and use this recipe as the best way to make smoked meat! Get started on this chicken quarters recipe – it’s so simple!

Smoked Chicken Quarters

Cooking chicken in your smoker is such an easy thing to do. I am really enjoying using my smoker more this summer.

The final result is a delicious smoky flavor that just cannot be matched with any other method!

If you’re new to smoking, you’re in luck — this helpful post will teach you:

how long to smoke chicken quarters at different temperatures
how to be sure your smoked chicken leg quarters are cooked through
the best wood chips for smoking chicken leg quarters

Have you had a chance to try any of my other smoker recipes? These smoked baked beans with bacon are the perfect side dish and can be made with any smoker.

Watch the video in the recipe card at the bottom of this post to see how easy it is to smoke chicken quarters!

If you want more grilling recipes for your chicken, you might want to try my Garlic Beer Grilled Chicken. It uses a simple marinade with fresh ingredients.

Or, this Grilled Margarita Chicken has a fantastic flavor with subtle hints of sweetness and a little kick from the jalapeno.

Tips for Smoking Chicken Leg Quarters

Get under the skin. It’s important to really work the dry rub into the surface of the poultry and get it under the skin whenever possible.

This ensures the best flavor and guarantees that the spices won’t fall off when the meat is transferred to the smoker.
Sear before smoking. For even more flavor, sear the poultry in butter before you place them in the smoker. The final result will be richer and will result in a darker color.
Let meat rest. Always let the chicken rest for at least 5 minutes when you remove it from the smoker. This lets the juices settle back into the meat.

Remember that the internal temperature will continue to rise as the smoked chicken leg quarters rest, so you can remove them when the internal temperature reaches 162°F.

Serving Suggestions

My Ranch Mashed Potato Salad is the perfect easy summer side dish, making it the perfect pairing for these smoked chicken quarters.

Or, my Southern Style Macaroni Salad is a rich and creamy summer salad that tastes like home to me.

Craving some veggies?

You’ll love these Garlic Roasted Brussels Sprouts and Rosemary Roasted Onions. Or, smoke Corn on the Cob at the same time as the chicken!

How Long to Smoke Chicken Quarters

The length of time it takes to cook the chicken pieces will depend on the temperature your smoker is set to.

At 225°F degrees, you should smoke chicken quarters for four hours.
If smoking at 275°F, you will need to cook your chicken for 2 1/2 to 3 hours.
At 300°F, you should smoke the chicken leg quarters for one hour and 45 minutes.

How to Check Internal Temp of Chicken Pieces

To check the internal temperature of smoked chicken quarters, put the tip of the thermometer into the thickest part of the chicken.

But, be sure that the thermometer probe doesn’t touch the bone!

Then, look at the display to see the lowest number that it reads. That number is the internal temperature of your chicken.

The USDA recommends an internal temperature of 165°F for all chicken and poultry to be done.

However, for extra tender fall-off-the-bone smoked chicken leg quarters, let them cook until the internal temperature reaches 180°-190°F.

It’s definitely worth a few extra minutes for the end result!

Smoked Chicken Leg Quarters FAQ

What type of wood chips are best for smoked chicken?

The type of wood chips you use will contribute to the flavor of your smoked chicken quarters. It’s important to keep that in mind when making your choice.

Fruit wood: Using apple, cherry or peach will give your chicken a slightly sweet, fruity taste.
Maple: Results in a mild, sweet flavor that’s popular as well.
Hickory: The traditional choice for a true Southern barbecue taste.
Mesquite: Imparts a strong, smoky flavor to any smoked meats.

My personal preference is to use a more subtle wood — like apple — when I smoke chicken quarters. Experiment to see which flavor is your favorite!

Is it necessary to marinate chicken before smoking?

No, you don’t need to marinate when smoking chicken leg quarters. Instead of using a wet marinade, we use a dry seasoning rub that’s worked into the skin. The result is a smoky, sweet flavor that is absolutely delicious. If you would prefer to use a wet marinade, you can. Just place the chicken in a dish, add your favorite marinade, and cover it with plastic wrap. Let the whole thing sit overnight in the refrigerator before smoking.

Enjoy!

With love, from our simple kitchen to yours.

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Other Smoker Recipes

Smoked Pork Belly

Smoked Meatballs

Smoked Queso

Lemon Pepper Hot Smoked Salmon

Smoked Chicken Quarters (Pellet Smoker Recipe) + Video

Smoked Chicken Quarters are juicy and tender on the inside with crispy skin on the outside. Make this smoker recipe using any type of smoker!

Course Main

Cuisine American

Method Smoker

Prep Time 2

Cook Time 3

Total Time 3 2

Servings

Calories 1446cal

Author Donna Elick

Ingredients

10 pounds chicken leg quarters
2 tablespoons turbinado sugar aka course
1 tablespoon light brown sugar
1 tablespoon chipotle powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons chili powder
1/2 teaspoon fresh cracked black pepper

Instructions

Preheat the smoker to 275°F. Pat the chicken leg quarters down with paper towels to get any excess liquid off, lay them out on a sheet tray or work surface.
In a small bowl mix together the chipotle powder, onion powder, garlic powder, salt, coarse sugar, brown sugar, paprika, chili powder, and pepper. Generously rub the chicken leg quarters with the spice mix, try to get under the skin if you can.
Place the leg quarters directly onto the smoker grates. Smoke for 2-3 hours. Chicken is ready when an internal temperature reaches 165°F. However, for extra tender fall off the bone chicken quarters, let them cook until an internal temperature reaches 180°-190°F

Video

Notes

At 225°F degrees, you should smoke the chicken leg quarters for four hours.

If smoking at 275°F, you will need to cook your chicken for 2 1/2 to 3 hours.

At 300°F, you should smoke the chicken leg quarters for one hour and 45 minutes.

Nutrition

Originally published August 2020, updated and republished June 2025

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The post Smoked Chicken Quarters (Pellet Smoker Recipe) + Video appeared first on The Slow Roasted Italian.

Easy Smoked Pork Belly Recipe (Just 3 Ingredients)

Donna Elick — Sat, 10 May 2025 22:05:00 +0000

Smoked Pork Belly recipes are a dime a dozen, but this one is a cut above the rest. Slathered in a sweet and spicy dry rub, beautifully basted in apple juice throughout the whole process, and slowly smoked to just the right temperature, you can’t deny the results of pork belly on the smoker! This pork belly recipe has the best smoky flavor! To find out how to cook this pork belly slab perfectly, check out the printable recipe card below!

Smoked pork belly is full of moisture and rich, fatty flavor and surrounded by a sticky sweet crust that you can only get from hours of smoking.

Don’t let the summer pass you by without trying a new recipe for your grill or smoker. Now is the perfect time to learn how to smoke pork belly!

Don’t get me wrong, smoking pork belly is certainly an involved process. But I promise, it’s worth it! Once you take that first bite, you’ll be totally hooked.

Smoked Pork Belly

Smoked pork belly strips are tremendously tender, sweet, and smoky — plus, juicy beyond belief!

We’re using the cut of meat that’s left over once the spareribs are cut away, leaving behind the richest, fattiest cut you can find.

As far as smoked pork belly recipes go, there are almost countless uses for the meat.

Layer pork belly smoked strips onto sandwiches, shred for tacos or carnitas, use to top some nachos, or just serve pork belly burnt ends.

Ingredient Notes and Substitutions

Pork Belly – This boneless cut is fatty, tender, and flavorful. It’s pretty inexpensive as well and usually falls between 4 and 8 pounds at the grocery store.
Sweet BBQ Rub – Don’t worry, I have this one figured out for you!

This sweet and spicy mix of New Mexico chili powder, brown sugar, and paprika is the best match for the flavors at play.

It’s my favorite sweet rub that adds so much flavor to the cubes of pork belly.
Sweetened Apple Juice – Most fruits complement the notes found in pork: orange juice, pineapple juice, or even grape juice would work! It adds extra flavor to the meat and layers of fat!

Pork Belly Smoker Tips

Don’t trim the fat – I mean it!

While smoking pork belly, the fat will protect the surface from overheating and over-drying.

Trimming the fat can directly translate to tough, dry meat. So, simply score the fat without penetrating the meat for the best results.
Use the right type of wood.

The best wood chips will enhance the flavors of any pork belly smoked recipes being made.

Since we’re using a fruit-based baste, choose a fruity wood: I recommend apple.
Buy the right cut of pork.

The meat should be reddish-pink, with creamy white fat. You also want to choose a cut with the skin removed.

This allows the rub to soak into the meat, and it also lets the smoke work its magic.

How Long to Smoke Pork Belly

The timing needed for pork belly smoker recipes will depend, of course, on the weight of the cut.

The thicker the cut, the longer it will take for the pork belly internal temp to reach 160°F during the first round of smoking.

Generally speaking, though, it will take about 4 hours for the preliminary smoking and another hour of smoking in the apple juice.

This is with the smoker preheated to 225°F.

Smoked Pork Belly Recipes FAQ

What temp do you cook pork belly to?

You want to smoke the meat a bit beyond the safe internal temperature of 145°F so that the pork belly internal temp reaches 190-195°F. Pork belly smoked to this temperature should fall off the bone and melt in your mouth!

Can you overcook smoked pork belly?

You can overcook anything. If smoked at too high of a temperature or for too long, then the meat will become tough and rubbery.

Remove the meat from the heat once it reaches 190-195°F to prevent overcooking, plus don’t add too many wood chips and overdo the amount of smoke.

Do you cook pork belly fat side up or down?

Fat side up! This way, the drippings will coat the meat as the fat renders and protect the surface from drying out. That creates meat that’s as moist and flavorful as can be.

But wait, there’s more! In the final hour of smoking, we actually flip it fat side down. This helps to prevent overcooking in the final stretch of the smoking and traps those seasonings on the crust.

Where do I buy a pork belly whole?

I’d check at the local grocery store or with a local butcher. Meat markets are also a great option. They may have smaller pieces for you to buy and use for your cooking process, but it doesn’t hurt to ask.

What is the best way to season skinless pork belly?

That’s the great thing about the surface area of the belly. You can add a dry brine or season with options like garlic powder, onion powder, kosher salt, black pepper, an original rub, or even BBQ sauce.

It’s a good idea to try out different flavors to see what different ways you prefer.

What’s the easiest way to eat pork belly?

You can literally just pop cubed pork belly right into your mouth! It’s like meat candy – so good! You can also use pork belly cubes for pork belly tacos, or shred some of the meat to make the perfect pork belly sandwich.

There is a lot of fat on the belly, so keep that in mind when trying to reuse leftovers of the juicy pork. The good thing about this recipe is that you have options!

I also love enjoy simple pork belly slices with some toast! The great thing about making this pork belly or pork belly bites is that you have options on how to enjoy!

Serving Suggestions

There are a multitude of ways to eat smoked pork belly! A few suggestions:

Slice it thin, then pan-fry it for the tastiest, crispiest bacon you’ll ever have in your life!
Shred it for scrumptious pulled pork belly smoked sandwiches.
Cut into cubes or chunks – you’ll have the incredible flavor of smoked ribs, without the messy bones to deal with!

Enjoy!
With love, from our simple kitchen to yours.

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Other Scrumptious Pork Dinners

Instant Pot Pulled Pork

Smoked Pork Tenderloin

Smoked Pork Butt (Pork Shoulder)

Air Fryer Pork Chops

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Easy Smoked Pork Belly Recipe (Just 3 Ingredients)

Smoked Pork Belly recipes are a dime a dozen, but this one is a cut above the rest. This pork belly recipe has the best smoky flavor!

Course Main

Cuisine American

Method Smoker

Cook Time 5

Rest Time 1 30

Total Time 6 30

Servings

Calories 793cal

Author Donna Elick

Equipment

Ingredients

4-5 pounds pork belly *See Notes
1 cup sweet BBQ rub
1 cup sweetened apple juice

Instructions

Remove the pork belly from the refrigerator and let it come to room temperature for about 30 minutes. Use paper towels to pat completely dry on all sides.
Place the pork belly, fat side up, on a rimmed baking pan. Use a sharp knife to score the fat horizontally in both directions, creating a diamond pattern. *Be careful not to cut into the meat.
Use 1 cup of sweet BBQ rub to cover the pork belly on all sides and edges. Allow meat to sit another 30 minutes at room temperature.
Place directly onto the grill plate of preheated 225°F. smoker, fat side up. Smoke for 4 hours, spritzing every hour with apple juice. When properly cooked, the internal temperature of the pork should be 160°F.
Once the pork belly has reached 160°F, place the meat, fat side down, on an aluminum foil lined baking pan and add 1/2 cup of apple juice to the meat. Wrap the pork belly tightly in foil and smoke for another hour, or, until the internal temperature reaches 190-195°F.
Keep wrapped and allow meat to rest for 15-30 minutes. Remove foil, slice and serve.

Notes

The typical weight of pork belly at the grocery store is between 4 and 8 pounds.

Do not trim off the fat. Keep it on for insulation and moisture. Purchase pork belly with skin removed.

Nutrition

Originally published July 2022, updated and republished May 2025

The post Easy Smoked Pork Belly Recipe (Just 3 Ingredients) appeared first on The Slow Roasted Italian.

Best Smoked Chicken Breast Recipe (Pellet Smoker)

Donna Elick — Wed, 09 Apr 2025 22:00:00 +0000

Smoked Chicken Breast takes all the guesswork out of prepping, cooking, and serving the best dinner possible! With my smoked chicken breast recipe, there’s no overnight marinating and no lengthy preparation required!

Slather on the seasonings, smoke for just an hour, and you’ll have incredibly tender smoked boneless chicken breast in just 1 hour and 20 minutes — prep and rest time included.

Find out all the tips on how to make this easy recipe below! Perfect for a backyard BBQ or easy dinners for busy nights!

I’m all about helping you simplify your dinner routine. I think this quick and easy smoked chicken breast recipe is a literal lifesaver.

Consider this as your simple guide on how to smoke chicken breast for moist, delicious results every time — and in no time at all!

I love the smoky flavor of these boneless chicken breasts. It’s my favorite way to cook large chicken breasts to get that smoky taste!

Smoking meat isn’t hard to do, and I recommend it because it brings out so many different flavors and tastes.

Chicken breast meat is tender and juicy and cooking the chicken low and slow really allows that smoky chicken flavor to shine through!

Follow the simple steps on the recipe card below to find out the best way to cook smoked chicken breasts.

This is one of those smoker recipes that takes minimal cook time while giving maximum flavor.

Just be sure to let the chicken rest for a short time to enjoy all the juicy goodness!

Smoked Chicken Breast

When smoking chicken breast, you’re slowly bringing it to temperature while letting the juices of the chicken and spices in the rub seep into the fibers of the meat, flavoring it right to the center.

It’s so tender, moist, and mouth-wateringly delicious!

I really love the flavor of smoked chicken.

If you aren’t a big fan of breast meat, check out my posts on how to smoke chicken wings, dark meat thighs, legs, or even a whole smoked chicken.

Don’t have a smoker, try this Italian sheet pan chicken thighs recipe.

Ingredient Notes and Substitutions

Chicken – We’re going with breast meat for this recipe. It cooks evenly and is easiest to slice and serve. If you go with another cut, then monitor the temperature vigilantly.
New Mexico Chili Powder – A spice to remember! I just love its complexity. It’s fruity, but it has a warm, earthy heat that I find totally addicting.

You can substitute with regular chili powder, but I REALLY recommend giving this a try!
Olive Oil – You need oil to bind all of the seasonings and help them stick to the meat — it also adds flavor and moisture! If you prefer, canola or vegetable oil could be used instead.
Garlic Powder, Oregano, and Paprika – We’re keeping the seasonings simple and letting the smoker do all of the work!

If you want to substitute the dried seasonings with fresh ones, go right ahead. It’ll be equally delicious!

You can also use black pepper, kosher salt, onion powder, chicken seasoning, or anything else that you think is a good idea to add flavor during the cooking process.

Tips on How to Smoke Chicken Breast

Choosing the Right Wood Chips

There is no best wood for smoking chicken breast. When it comes down to it, you should pellet grill chicken breast with your favorite flavor of wood chips or pellets.

Hickory is a solid choice, while most “fruity” woods (apple, cherry, peach, etc.) are complementary as well. Oak, pecan, mesquite… any of these work well too!

Avoiding Dry and Tough Chicken

Smoke the meat until it’s almost finished cooking. Once the internal temperature of the thickest part of the cut reaches 162°F, get it onto a plate to rest!

Let the smoked chicken breast rest for at least 15 minutes. The inside will continue cooking while the juices settle in the cut, packing in the juices and flavor.

Monitoring the Temperature

There are a lot of variables at play here: the model of the grill, the thickness of the meat, and the number of wood chips used will all determine how long to smoke chicken breast.

So, use an instant-read digital thermometer regularly. This will help avoid both over and undercooking your smoked chicken breast!

Knowing the internal temperature of the chicken is the best way to keep this smoked chicken recipe from drying out. I make sure that I check every single time to avoid overcooking!

Smoked Chicken Breast Recipe FAQ

How long to smoke chicken breast at 225°F?

Depending on the make and model of your smoker or pellet grill, it takes roughly 1 hour to smoke boneless chicken breast to an internal temperature of 162°F.

However, be sure to let the meat rest for another 15 minutes, as carryover cooking continues, bringing the smoked chicken breast to a safe internal temperature of 165°F.

What is the best temp to smoke chicken?

Heating the smoker to 225°F is ideal. At this temperature, the smoked chicken breast cooks through to the center without drying out — something that can be tricky to do!

Do you flip chicken when smoking?

No flipping is necessary when smoking chicken breast! Just lay the meat directly on the grates and let the smoker do its thing. In fact, take care not to disturb the meat while it’s cooking.

How can I use leftover chicken that has been smoked?

There are so many easy recipes that can be done using leftovers of this best smoked chicken breast recipe. I’ll take a piece of chicken and chop it up on the cutting board, then add it to my salad.

You can also use these juicy chicken breasts to make a smoky chicken sandwich the next day. The white meat makes it really versatile and has so much flavor that you can easily use leftovers of this easy smoker recipe over the course of the next few days.

You can also just reheat and dip into your favorite BBQ sauce. You don’t have to complicate enjoying that smoke flavor if you don’t want to. For the best results, reheat and eat however you want. This is what makes the smoking process fun – because it doesn’t limit the leftover process.

Storing and Reheating Leftovers

Cooked chicken has a max fridge life of 4 days, as long as it’s stored properly.

This means placing it in an airtight container, and not constantly cooling and reheating it.

Honestly, slices of juicy smoked chicken are great cold!

But if you do want to reheat the pieces, the best way is to heat them in the oven at around 350°F, until they’re warm through the center.

Serving Suggestions

Any side dishes you serve with an oven roasted chicken are perfect with smoked chicken recipes as well.

I like to make one of my pasta salad recipes, plus smoked baked beans, which I cook at the same time as the meat.

Other Chicken Breast Recipes

A chicken dinner doesn’t have to be boring – mix things up with new ingredients! I’ll bet you’ve never had a pizza stuffed chicken breast.

Not feeling up for something outside of the box? Then go classic with decadent rosemary lemon chicken instead!

Enjoy!

With love, from our simple kitchen to yours.

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More Chicken Breast Recipes

Creamy Mushroom Chicken

Monterey Chicken

Classic Chicken Salad Recipe

Chicken Rigatoni

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Best Smoked Chicken Breast Recipe (Pellet Smoker)

Smoked Chicken Breast takes all the guesswork out of prepping, cooking, and serving the best dinner possible!

Course Main

Cuisine American

Method Smoker

Prep Time 5

Cook Time 1

rest time 15

Total Time 1 20

Servings

Calories 578cal

Author Donna Elick

Equipment

Ingredients

4 chicken breasts boneless and skinless
1/2 cup olive oil
1/3 cup packed light brown sugar
1 tablespoon dried oregano
2 teaspoons smoked paprika
2 teaspoons New Mexico chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat the smoker to 225°F.
Pat the chicken dry with a paper towel. Using a pastry brush, apply olive oil to all sides of each breast.
In a small bowl, whisk together the brown sugar and seasonings. Use the pastry brush to liberally apply the mixture on all sides of the chicken breasts, then transfer them to a rimmed sheet pan or plate.
Using tongs, place chicken breasts directly on the grill plate of the smoker.
Smoke for about 1 hour, or until the internal temperature at the thickest portion of the breast reaches 162°F. Remove from the smoker and allow meat to rest 15 minutes before slicing. *During resting time, the chicken will continue to cook to a safe internal temperature of 165°F.

Notes

Time for smoking chicken depends on the thickness of the breasts. Use a digital, instant-read thermometer to gauge doneness.

Nutrition

Originally published August 2022, updated and republished April 2025

The post Best Smoked Chicken Breast Recipe (Pellet Smoker) appeared first on The Slow Roasted Italian.

Pork Belly Burnt Ends (Smoked on Pellet Grill)

Donna Elick — Sun, 06 Apr 2025 10:05:00 +0000

Pork Belly Burnt Ends may take a while to cook, but there’s a TON of flavor to make up for it!! This recipe is really simple to make, and you’ll earn a whole tray of thick, tender smoked meat. There’s nothing quite as scrumptious as beautifully rendered, mouthwatering smoked pork belly burnt ends!!

I think my favorite thing about this pork belly burnt ends recipe is that it can be made with leftovers!

I refer to this as meat candy, but it’s just that good! The belly of the pig creates the best pork recipe because its tender, and has a sweeter flavor.

There’s nothing going to waste – every inch of a smoked pork belly is unbelievably delicious!!

When I smoke pork belly, my family always knows what’s on the menu the next day — and they’re just as excited as I am!

Meat lovers will jump for joy over the easy steps listed on the recipe card – and every home chef loves using leftovers this way.

You can make pork belly tacos, tender pork belly bites, or create other different ways to use these one-inch cubes.

I think that seasoned pork cubes like this are also a great idea for game day, and they’re the first thing that I plan to make when I get that craving.

This is the best pork belly recipe that just takes a little bit of time.

Keep this simple recipe handy for the next time that you are looking for the best way to use up leftovers. It makes the best main dish!

Pork Belly Burnt Ends

Tender, sweet, and smoky, a batch of pork belly cubes smoked to sticky perfection really can’t be beat.

These saucy pork belly smoked burnt ends can be enjoyed just as they are, but they make a fabulous sandwich — with a healthy extra dose of Jack Daniels BBQ sauce, of course!

While you’re in the smoking mood, you might want to also make some smoked pork shoulder or beef brisket.

When you want succulent, juicy meat that melts in your mouth, smoking is the way to go!

You’ll want to try our Brisket Burnt Ends that are smoked low and slow from the brisket point for the most irresistible BBQ bite!

Or try these poor man’s burnt ends that are bursting with flavor!

Ingredient Notes and Swaps

Pork Belly – This cut of pork is particularly fatty, but fat is where the flavor comes from!
Generally, a pork belly from the grocery store will weigh somewhere between 4 and 8 pounds.

If you need a smaller cut, the butcher may be willing to cut it down for you.
Sweet BBQ Rub – This is a dry rub of my own design!

It includes brown sugar for a caramel-like sweetness, New Mexico Chili powder for some fruity heat, and a handful of other seasonings for a salty and savory balance.

Ultimately, you can use any dry rub you like for this burnt ends pork belly recipe, but this one is definitely my favorite!
Jack Daniel’s Barbecue Sauce – A smooth, thick BBQ sauce that you can make right on your stovetop.

Again, any brand will do, but you won’t find one that’s quite as tangy, smoky, and downright delicious.

Tips for Making Pork Belly Smoked Burnt Ends

Use the BBQ sauce sparingly.

Don’t add too much sauce to the pork belly cubes before transferring them to the smoker.

If the coating is too thick, the sauce could burn, ruining the texture and flavor all at once. You can always add more sauce for serving! That’s the great thing about this recipe – you can add more sauce later.

Want to customize the flavor?

You have a lot of control over the flavor when you make a pork belly burnt ends recipe from scratch.

You can add whatever seasonings you like to either the dry rub or the sweet BBQ sauce!

For example, mix hot sauce into the sauce or sprinkle in extra chili powder to the seasoning mix for extra heat. You can use a sweet sauce or any other flavors on the skinless pork belly.

Storing and Reheating Leftovers

Smoked pork belly burnt ends typically keep well for about 4 days in the refrigerator. Store them in an airtight container.

One fantastic thing about this burnt ends pork belly recipe — the meat is just as delicious when you reheat it the next day!

To reheat, spread burnt ends out on a rimmed baking sheet. Then, place them in the oven at around 350°F until they’re warm through the center.

You can also microwave pork belly smoked burnt ends, but do so in short bursts to avoid overcooking, which will dry them out.

Pork Belly Burnt Ends Recipe FAQ

Can you overcook pork belly burnt ends?

Absolutely — smoking for too long dries out the pork belly cubes, leaving them tough and rubbery.

While the slow method of smoking is key to the cooking process, you have to pay attention and not overcook the crispy pork belly burnt ends.

So, be sure to keep your smoker around 225°F and don’t add too many wood chips at one time, as excessive heat from the burning wood will definitely dry the meat.

Are pork belly burnt ends fatty?

Well, pork belly is a fatty cut of meat, so yes.

However, most of the fat renders down during the smoking process, so it isn’t as though you’re biting into huge pieces of fat!

Instead, the fat melts and flavors the pork, while also keeping it super moist and tender.

How do you tell when pork belly burnt ends are done?

Smoked pork belly burnt ends are already cooked once you get into the second half of the process, so at that point, it’s really just about the texture and exterior.

Ideally, you want a sticky coating of barbecue sauce on each pork belly cube. Once that’s been achieved, get ready to dig in!!

What seasonings can I add to cubes of pork belly?

This all just depends on the flavor that you’re looking for. If you want sweetness, you can add brown sugar and smoky flavor to the cubed pork belly. Garlic powder is another option for this easy recipe, and adding onion powder can also make it more savory. Adding your favorite pork rub to a piece of pork belly is an easy way to create the perfect pork belly pieces.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fantastic Smoker Recipes

Perfect Smoked Brisket

Smoked Whole Chicken

Smoked Red Potatoes

Smoked Turkey Legs

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Buy the Ebook Now

Pork Belly Burnt Ends (Smoked on Pellet Grill)

Pork Belly Burnt Ends are tender, sweet and smoky! This pork belly burnt ends recipe uses a homemade dry rub and Jack Daniels BBQ sauce.

Course Main

Cuisine American

Method Smoker

Prep Time 5

Cook Time 2

Total Time 2 5

Servings 1 serving equals about 4 cubes

Calories 587cal

Author Donna Elick

Equipment

Ingredients

4-5 pounds pork belly *See Notes
1/2 cup Sweet BBQ Rub
1/2 cup Jack Daniel’s Barbecue Sauce

Instructions

Smoked Pork Belly

Remove the pork belly from the refrigerator and let it come to room temperature for about 30 minutes. Use paper towels to pat completely dry on all sides.
Place the pork belly, fat side up, on a rimmed baking pan. Use a sharp knife to score the fat horizontally in both directions, creating a diamond pattern. *Be careful not to cut into the meat.
Use 1 cup of sweet BBQ rub to cover the pork belly on all sides and edges. Allow meat to sit another 30 minutes at room temperature.
Preheat your smoker to 225°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.
Place directly onto the grill plate of your preheated smoker, fat side up. Smoke for 4 hours, spritzing every hour with apple juice. When properly cooked, the internal temperature of the pork should be 160°F.
Once the pork belly has reached 160°F, place the meat, fat side down, on an aluminum foil lined baking pan and add 1/2 cup of apple juice to the meat. Wrap the pork belly tightly in foil and smoke for another hour, or, until the internal temperature reaches 190-195°F.
Keep wrapped and allow meat to rest for 15-30 minutes.

Pork Belly Burnt Ends

After the pork belly has been smoked, cut the ends (or as much as you desire) into about 1-inch cubes or 2×3 inch pieces. Arrange in a single layer in an aluminum foil pan.
Sprinkle the dry rub evenly over the cubed meat and toss to coat.
Pour the BBQ sauce over the ends and toss again. Use just enough BBQ sauce to coat the meat. If you use too much, it’s likely to burn.
Place in smoker, uncovered, at 225°F for about 1 hour, tossing half way through cooking time. Remove from the pan and place on the grate directly above the pan, so it can catch drippings. Smoke for an additional hour so BBQ sauce can become sticky on the outside. Serve with more BBQ sauce.

Notes

The typical weight of pork belly at the grocery store is between 4 and 8 pounds.

This is the perfect recipe for leftover smoked pork belly.

Nutrition

Originally published August 2022, updated and republished April 2025

The post Pork Belly Burnt Ends (Smoked on Pellet Grill) appeared first on The Slow Roasted Italian.

Pineapple Barbecue Sauce (Easy Homemade Recipe)

Donna Elick — Thu, 18 Jul 2024 22:00:00 +0000

This Pineapple Barbecue Sauce Recipe will blow your mind! Learn how easy it is to make your own condiments with this pineapple sauce recipe. It’s so much fun to make your own BBQ sauce to use as a dipping sauce or tangy sauce for all your favorite meats!

I love being able to make my own condiments when I want something special. This homemade pineapple BBQ sauce is my favorite homemade BBQ sauce recipe that I literally add to just about anything.

I’m talking cooked chicken breasts, pork ribs, chicken wings, pork tenderloin, popcorn chicken – even egg rolls!

The delicious flavors of this Hawaiian BBQ sauce elevate any dish and it is perfect for summer cookouts and your next BBQ party.

Wow all your friends and make your own BBQ sauce with a tropical twist. Everyone’s taste buds will thank you!

It’s always fun to be able to make something unique like my homemade pesto mayonnaise or my vanilla bean honey butter.

Pineapple Barbecue Sauce

This pineapple bbq sauce works wonderfully with pulled pork in the crockpot. It’s really the only thing that needs to be done before you add the pork.

Or, if you’re having burgers on the grill, it takes only a few minutes to make a batch of this barbecue sauce with pineapple to top your burgers.

How to make pineapple barbecue sauce

Mix all of the ingredients except the cornstarch and hot water together in a small saucepan.
Mix the cornstarch and water together.
Stir until smooth.
Add the cornstarch mixture to the saucepan.
Cook until it’s the desired thickness.

Pineapple Sauce Recipe Tips & Tricks

Balance the sweetness: Canned pineapple can still be quite sweet, so it’s important to balance it with other ingredients like ketchup or citrus juice.

Taste as you go and adjust the flavors to your liking.
Experiment with different spices: Adding spices like smoked paprika, cumin, and chili powder can give your pineapple bbq sauce a unique depth of flavor.
Add some heat. Sprinkle in some red pepper flakes to make the barbecue sauce with pineapple a little spicy. Add as much or as little as you’d like.

Pineapple BBQ Sauce Recipe FAQs

Why is my barbecue sauce with pineapple too thick?

If your sauce is too thick, it’s not a problem. All you need to do is add a little bit more pineapple juice to the saucepan.

Why is my barbecue sauce too thin?

If your pineapple bbq sauce is not thick enough, whisk some cold pineapple juice with a bit of cornstarch and add that to your saucepan.

Why does my bbq sauce have lumps?

Did you add the cornstarch directly to the saucepan? Never add dry cornstarch directly to hot liquids. Always mix it with a cold liquid until it is smooth, then add it to the hot mixture.

What can I do with pineapple barbecue sauce?

If you’d like a few ideas of what you can do with this sauce, why not try it in one of these recipes.

So full of flavor and tender, this Smoked Pork Butt is cooked long and slow for the most amazing smoked pork shoulder ever. Try it today.

Bourbon Barbecue Pork Baby Back Ribs are the perfect centerpiece at your barbecue or summer get-together. Make this melt-in-your-mouth recipe today.

Slow Cooker Beef Brisket is a simple recipe that is wonderfully juicy, exploding with flavor, smothered with spices, oven seared then simmered in the crockpot until it is melt-in-your-mouth-tender.

Take your pulled pork to the next level with these
Slow Cooker Hawaiian Pulled Pork Sandwiches! They are the perfect combination of tangy and sweet with a pineapple barbecue sauce that will rock your world!!!

How do you make bbq sauce taste better?

I love the way this pineapple barbecue sauce tastes. But, if you want to add even more flavor to your pineapple bbq sauce recipe, you can add a few of these to it.

Onion powder
Cumin
Garlic
Peppers
Worcestershire sauce
Yellow mustard

Storing Pineapple BBQ Sauce

The easiest way to store this sauce if you have leftovers is to pour it into a jar with a tightly fitting lid. I often use Mason jars for this reason.

It will stay good for 3 to 5 days in the refrigerator. When you want to use the rest of it, just heat it up slowly in a saucepan.

If you want to keep this for longer than a few days, just transfer it to a freezer bag and remove as much air as possible. Then, you can freeze it for up to three months.

When you want to use it again, let it defrost in the refrigerator overnight. Then, heat it slowly on the stove. Or, brush it on your choice of meat.

More homemade barbecue sauce recipes

If you enjoyed my pineapple barbecue sauce, why not try one of these next!

What is a season of grilling without your own signature BBQ sauce? We keep coming back to use this sauce again. It is amazing!

KC BBQ Sauce boasts multiple layers of heat and sweet! Check out my very own version of this favorite Kansas City BBQ Sauce.

Simple Barbecue Ranch Sauce sauce is really simple and perfect for dipping or topping your favorite burgers, the Simple Barbecue Ranch Sauce is creamy and has a nice cooling element to it.

Enjoy!
With love, from our simple kitchen to yours.

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