Pork Belly Burnt Ends Sat 16th May 2020

Spritz with Apple Blackcurrant juice...

Time to wrap

Waiting waiting till the pieces come up to temp. Just shy of 195f at the moment and still a little tough. Give it another 30mins or so and then ready to open them up and leave them for another 15mins in the smoke to set the glaze & get them tacky👌🏻

Glazed with Texas Pepper Jelly Apple Cherry Habanero Rib Candy and in for the final run!!

I think it’s time, the samplers have been great.

And they’re done! 👌🏻🤤

Forgot the pork crackle...oh yeah! 😉