Pork Belly Burnt Ends. Today we’re smoking pork belly burnt ends. We’re cubing up this 10 pound pork belly into 2” chunks. Slathering with mustard and sriracha. And applying a paprika based rub and a garlic pepper rub. Lay them out on an oiled wire rack meat side down. Smoke them at 250F until they hit 185F internal. I’m not serving these for 2 days, so I let them cool, vac seal, and then in the fridge. Morning of the event I put them in foil pans and cook at 275 until they got back up to 185F.