Burnt ends are traditionally made with beef brisket and are beloved and revered by enthusiasts worldwide. Brisket is hard to get right, as the meat is prone to overcooking and drying out. My pork belly version is far more user friendly, because pork belly is fattier than brisket, and therefore harder to dry out. And pork tastes better than beef. Sorry, Texas.
If you’ve already made the BBQ Bacon but did not cook it to an internal temperature of 195°F (91°C), put the bacon on a wire rack set over a baking sheet and bake it in a 225°F (107°C) oven until it reaches an internal temperature of 195°F (91°C), about 2 hours.
Remove the bacon from the oven, let cool to room temperature, then refrigerate on the rack, loosely covered with foil, until cold, at least 8 hours, or up to 24 hours.
Remove from the oven and liberally brush with the glaze. Return to the oven for 7 minutes. Remove and brush with more of the glaze and return to the oven for another 7 minutes.
Remove from the oven, transfer to a platter, and serve with the BBQ sauce on the side.
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