"WEBVTTKind: captionsLanguage: enyou want to be the most valuable player I mean score a touchdown every time you go to the tailgate well folks we got the recipe for you pork belly burnt ends cheaper than brisket and by gosh it even tastes better there is a cherry glaze that go on top most valuable player in the universe right there you be touchdown hey thank y'all for stopping by and what are we talking about burnt ends but we're talking about poor man burnt ends poor belly burnt ends you know I love burn ends but briskets oh my gosh it just keeps going up time after time you go to grocery store I think they've got gold in some of them briskets I do but get your butcher to get you a pork belly you talk about the ultimate flavor when we get through with this deal smoking it good and slow but a cherry apple glaze to go on this thing oh my gosh with a little hot sauce this is the perfect tailgate football season H ra your team going to go cheer for them all but really folks it is very important to be the best dressed one at your tailgate party and we'd like to thank ariet for sponsoring this video because folks we're talking about comfortable the only boots I've ever bought in my life that you could watch go to the store put them on and go to the Ball Game you need to do some pregame stretching yes like put it right here and then give you one of these deals one of these deals and hurah touchdown that's what I'm talking about I'm going all the way ain't that a pretty piece of hog meat laying right there it's about 3 and2 lbs it is and that's what I recommend starting with this because when you go to that butcher you're not very often going to see one of these just sitting in the butcher C ask him can you get me a pork belly with the skin off of it and we ain't going to trim none of this excess goodness off of there because we need all that to render down while it's over there smoking folks you can buy four of these for what one brisket cost now I do like to see some meat when I'm looking for a pork belly so when you get this pork belly and you get it out there I like to go ahead if there's anything left on here moisture wise and get this wiped off really well it's going to help that seasoning adhere to it and big said if is there is any leftover oh here was one already big just sitting there yes it was everybody's com y'all are going to have to wait y'all are going to have to wait I'm just promising you that and really these things really cut up better when they're in the freezer about 40 minutes before you start so I just need you to come over here I'd say inch and a half okay but if you think oh them too big of bites back it over here to an inch but we're just going to start right here and just slice all the way across now when we pull this out there to where we can see what we're dealing with look at there oh my gosh don't that be looking like some kind of good big says just slice me some off down here Dad I am sure enough ready I think there might be a bite right here at the end of this deal big I ain't for sure but we'll make sure that all of you get to try this out now while this is going on I need you to go ahead preheat that smoker to about 260° between 250 and 275 we are starting with some Fogo hardwood lump then we're going to add some chunks of different wood to it this little piece here that's coming off the end puppies just didn't come out right so we're going to move this right over here and cut it up into puppy bites and cleetus since you're a big puppy your bite will be bigger than anybody else's first Cletus thank you for coming over buddy we appreciate it dooker Lulu where is the Mage that's a pretty big bite for you Mage where you at I can't even find you you're so little there you go big thank you for always being here buddy I appreciate it now everybody back off we're through for a while turn her back around and we're just going to cube it about the same size as this is right here just cut straight across cuz bacon when it Cooks everybody knows it sort of shrinks just a little o be you nearly got another bike that was trying to fall off cubed up and a smoker is preheated to 250 so let's put some seasoning on it and get it over there to get after it now we're going to start with our rib rub and I'm just going to put about yo much in there and then we're going to add some more coarse ground black pepper cuz I think we need it now our rib rub does have some brown sugar in it but folks we're going to need a little more so we're going to put some of that in there get that mixed up really well so let's go to sprinkling and go to rubbing in so make sure everybody gets some of this stuff because we want it season really well to the start oh let me get this here use you a full pan if you got it but me I ain't got one so we're going to use this cast iron but anytime you're cooking something with brown sugar in it and it's going to be in there for that long it's going to be hard to clean folks so we going to put us a little lining of aluminum foil in there and oh no this could be one of them deals where it's sort of like Saran wrap it strikes again yes we're just going to go ahead bear with us folks cuz this might take an hour I don't know why they don't want to make it to where it is easy to come off there got the knife in it okay so here we go you can see the wind is not in our favor try to get the bottom line pretty good now with that we're going to need a wire rack because I want that to be up off there to get some circulation so now just go lay them on here anyway you want if you find one that ain't broke to off together make sure that everybody is separated if we got room I'm gonna try to leave a little room in between each one of them so there's no overcrowding to where that smoke can get to everybody but if they're touching it ain't going to hurt folks ain't that a pretty sight the boat is full but I don't really think there's enough fat and enough flavor in there right now Shan oh really I don't think there is so I think what this really needs to make it even better is we're going to cube a stick of butter up and lay in here because this is what you call good eating and we don't want to leave butter out of this cuz when you can have butter and bacon in the same meal hey it is a good deal so get you a stick of butter a rough neck smoker is going and there'll be a link down there below if you're want to check out this it is a great little smoker it is but hey the good Folks at Smoky Woods sent me some stuff to try so I'm going to try it out I done added some of their hickory wood and some of their cherry to this I chose Hickory cuz when you go to the store and you're looking at bacon a lot of it will say it is Hickory cured but folks I really like some fruit wood if I'm going to go ahead and pair it up with some pork as well so I'm choosing Cherry today but I'm going to let you in on a little secret because there is going to be some cherry to it again but we're talking a cherry glaze to go on top with some what hot sauce going to be oh so good folks we're going to go ahead and shut this door just a little go ahead and open this one you can see the smoke is rolling but you got to be in the exact right spot for the lid to shut oh and we got lucky the first time what I really like about this smokers is you can cinch that down airtight same down here we're going to cook at a temperature of about 255 260° long in there it's probably going to cook about 2 hours and 45 minutes because I need that internal temperature of that bacon to be about 170 175 before we make the magic happen again well 2 hours and 38 minutes exactly and we have proved it we are at the magic 165 to 170 there so let's get them over here to the table I'm already thinking that I could eat four or five of them Sadie we'll shut this lid we are going to add some more stuff to them another stick of butter so just cut it up put her in there any way you want to some more brown sugar this is sort of like Pig candy but it's just smoked and uh I don't think you can go wrong here you put it as much or as little as You' like I don't think you could ever have too much make sure you get her sealed up tight we're going to run about 265 to 270 again going to let it go for 1 hour then we going to add a glaze to it oh my gosh y'all will be W to show up for this remember have a big spot where you're ta gon cuz you're going to draw a crowd with this a 2 hours and 38 minutes we put the tinf on them we did and we let them cook for one more hour took that tinf offer and oh they look so pretty put up in that foil pan mixed us up some glaze there and dumped over the top of them stirred them just a little put them back over there on that smoker at 275 uncovered for about 15 minutes let them things cool but look at that color and that sauce stuck to them so well it did I just can't hardly wait if it burns my mouth I'm going to cry like a baby talking about the boots sco and Boogie cuz you can scoot Boot and Boogie and these boots from area because what they comfortable soon as you put them on they are but I'm guarantee you folks this will take the place of ham at Thanksgiving at Christmas you cannot go wrong with this dish and is really so easy to do you will be the hit of the tailgate and the ball game for sure people will be asking you to come back even for the visitors team they will who are you rooting for this year who am I rooting for I'm rooting for the one that's going to win that's who I'm going to root for well who who's your team well I'm going to have to see about them Oklahoma State Cowboys but I be really thinking about maybe some prime time up there Colorado Dion cuz I know he'll do wonders up there so but we'd like to thank the folks at arat so much for supporting our Channel cuz folks when they support our Channel it helps us what helps us be looking better all the time it does but also helps us create more content for y'all I'd really like to tip my hat to them good folks out there because they have been behind us for quite some time now and we are proud to wear their stuff and share it with y'all it is with great pride and honor that I tip my hat to all our service men and women and all the veterans who have kept that Old Flag a flying no matter where we at we commend you all rest of you come on up in here pretty close because I'm going to slobber on you with some Miss bacon grease I am God bless you each and everyone and I'll see you down the best port belly burnt in trail ever jimy Cricket be says if you drop one I will be there to pick it up I promise nobody so attentive everybody's looking forward to this one I think on the samples whoa oh no it's going to be hot whoever finds it hot it's too hot like I'm going to do itoo sorry sorry I'm trying to watch the camera and throw ityou want to be the most valuable player I mean score a touchdown every time you go to the tailgate well folks we got the recipe for you pork belly burnt ends cheaper than brisket and by gosh it even tastes better there is a cherry glaze that go on top most valuable player in the universe right there you be touchdown hey thank y'all for stopping by and what are we talking about burnt ends but we're talking about poor man burnt ends poor belly burnt ends you know I love burn ends but briskets oh my gosh it just keeps going up time after time you go to grocery store I think they've got gold in some of them briskets I do but get your butcher to get you a pork belly you talk about the ultimate flavor when we get through with this deal smoking it good and slow but a cherry apple glaze to go on this thing oh my gosh with a little hot sauce this is the perfect tailgate football season H ra your team going to go cheer for them all but really folks it is very important to be the best dressed one at your tailgate party and we'd like to thank ariet for sponsoring this video because folks we're talking about comfortable the only boots I've ever bought in my life that you could watch go to the store put them on and go to the Ball Game you need to do some pregame stretching yes like put it right here and then give you one of these deals one of these deals and hurah touchdown that's what I'm talking about I'm going all the way ain't that a pretty piece of hog meat laying right there it's about 3 and2 lbs it is and that's what I recommend starting with this because when you go to that butcher you're not very often going to see one of these just sitting in the butcher C ask him can you get me a pork belly with the skin off of it and we ain't going to trim none of this excess goodness off of there because we need all that to render down while it's over there smoking folks you can buy four of these for what one brisket cost now I do like to see some meat when I'm looking for a pork belly so when you get this pork belly and you get it out there I like to go ahead if there's anything left on here moisture wise and get this wiped off really well it's going to help that seasoning adhere to it and big said if is there is any leftover oh here was one already big just sitting there yes it was everybody's com y'all are going to have to wait y'all are going to have to wait I'm just promising you that and really these things really cut up better when they're in the freezer about 40 minutes before you start so I just need you to come over here I'd say inch and a half okay but if you think oh them too big of bites back it over here to an inch but we're just going to start right here and just slice all the way across now when we pull this out there to where we can see what we're dealing with look at there oh my gosh don't that be looking like some kind of good big says just slice me some off down here Dad I am sure enough ready I think there might be a bite right here at the end of this deal big I ain't for sure but we'll make sure that all of you get to try this out now while this is going on I need you to go ahead preheat that smoker to about 260° between 250 and 275 we are starting with some Fogo hardwood lump then we're going to add some chunks of different wood to it this little piece here that's coming off the end puppies just didn't come out right so we're going to move this right over here and cut it up into puppy bites and cleetus since you're a big puppy your bite will be bigger than anybody else's first Cletus thank you for coming over buddy we appreciate it dooker Lulu where is the Mage that's a pretty big bite for you Mage where you at I can't even find you you're so little there you go big thank you for always being here buddy I appreciate it now everybody back off we're through for a while turn her back around and we're just going to cube it about the same size as this is right here just cut straight across cuz bacon when it Cooks everybody knows it sort of shrinks just a little o be you nearly got another bike that was trying to fall off cubed up and a smoker is preheated to 250 so let's put some seasoning on it and get it over there to get after it now we're going to start with our rib rub and I'm just going to put about yo much in there and then we're going to add some more coarse ground black pepper cuz I think we need it now our rib rub does have some brown sugar in it but folks we're going to need a little more so we're going to put some of that in there get that mixed up really well so let's go to sprinkling and go to rubbing in so make sure everybody gets some of this stuff because we want it season really well to the start oh let me get this here use you a full pan if you got it but me I ain't got one so we're going to use this cast iron but anytime you're cooking something with brown sugar in it and it's going to be in there for that long it's going to be hard to clean folks so we going to put us a little lining of aluminum foil in there and oh no this could be one of them deals where it's sort of like Saran wrap it strikes again yes we're just going to go ahead bear with us folks cuz this might take an hour I don't know why they don't want to make it to where it is easy to come off there got the knife in it okay so here we go you can see the wind is not in our favor try to get the bottom line pretty good now with that we're going to need a wire rack because I want that to be up off there to get some circulation so now just go lay them on here anyway you want if you find one that ain't broke to off together make sure that everybody is separated if we got room I'm gonna try to leave a little room in between each one of them so there's no overcrowding to where that smoke can get to everybody but if they're touching it ain't going to hurt folks ain't that a pretty sight the boat is full but I don't really think there's enough fat and enough flavor in there right now Shan oh really I don't think there is so I think what this really needs to make it even better is we're going to cube a stick of butter up and lay in here because this is what you call good eating and we don't want to leave butter out of this cuz when you can have butter and bacon in the same meal hey it is a good deal so get you a stick of butter a rough neck smoker is going and there'll be a link down there below if you're want to check out this it is a great little smoker it is but hey the good Folks at Smoky Woods sent me some stuff to try so I'm going to try it out I done added some of their hickory wood and some of their cherry to this I chose Hickory cuz when you go to the store and you're looking at bacon a lot of it will say it is Hickory cured but folks I really like some fruit wood if I'm going to go ahead and pair it up with some pork as well so I'm choosing Cherry today but I'm going to let you in on a little secret because there is going to be some cherry to it again but we're talking a cherry glaze to go on top with some what hot sauce going to be oh so good folks we're going to go ahead and shut this door just a little go ahead and open this one you can see the smoke is rolling but you got to be in the exact right spot for the lid to shut oh and we got lucky the first time what I really like about this smokers is you can cinch that down airtight same down here we're going to cook at a temperature of about 255 260° long in there it's probably going to cook about 2 hours and 45 minutes because I need that internal temperature of that bacon to be about 170 175 before we make the magic happen again well 2 hours and 38 minutes exactly and we have proved it we are at the magic 165 to 170 there so let's get them over here to the table I'm already thinking that I could eat four or five of them Sadie we'll shut this lid we are going to add some more stuff to them another stick of butter so just cut it up put her in there any way you want to some more brown sugar this is sort of like Pig candy but it's just smoked and uh I don't think you can go wrong here you put it as much or as little as You' like I don't think you could ever have too much make sure you get her sealed up tight we're going to run about 265 to 270 again going to let it go for 1 hour then we going to add a glaze to it oh my gosh y'all will be W to show up for this remember have a big spot where you're ta gon cuz you're going to draw a crowd with this a 2 hours and 38 minutes we put the tinf on them we did and we let them cook for one more hour took that tinf offer and oh they look so pretty put up in that foil pan mixed us up some glaze there and dumped over the top of them stirred them just a little put them back over there on that smoker at 275 uncovered for about 15 minutes let them things cool but look at that color and that sauce stuck to them so well it did I just can't hardly wait if it burns my mouth I'm going to cry like a baby talking about the boots sco and Boogie cuz you can scoot Boot and Boogie and these boots from area because what they comfortable soon as you put them on they are but I'm guarantee you folks this will take the place of ham at Thanksgiving at Christmas you cannot go wrong with this dish and is really so easy to do you will be the hit of the tailgate and the ball game for sure people will be asking you to come back even for the visitors team they will who are you rooting for this year who am I rooting for I'm rooting for the one that's going to win that's who I'm going to root for well who who's your team well I'm going to have to see about them Oklahoma State Cowboys but I be really thinking about maybe some prime time up there Colorado Dion cuz I know he'll do wonders up there so but we'd like to thank the folks at arat so much for supporting our Channel cuz folks when they support our Channel it helps us what helps us be looking better all the time it does but also helps us create more content for y'all I'd really like to tip my hat to them good folks out there because they have been behind us for quite some time now and we are proud to wear their stuff and share it with y'all it is with great pride and honor that I tip my hat to all our service men and women and all the veterans who have kept that Old Flag a flying no matter where we at we commend you all rest of you come on up in here pretty close because I'm going to slobber on you with some Miss bacon grease I am God bless you each and everyone and I'll see you down the best port belly burnt in trail ever jimy Cricket be says if you drop one I will be there to pick it up I promise nobody so attentive everybody's looking forward to this one I think on the samples whoa oh no it's going to be hot whoever finds it hot it's too hot like I'm going to do itoo sorry sorry I'm trying to watch the camera and throw it\n"