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Hot Honey Pork Belly

✇HowToBBBQRight
By: Malcom Reed

Hot Honey Pork Belly

Smoked Hot Honey Pork Belly is the ultimate combo of rich smoke, sweet heat, and sticky glaze. I start with thick-cut slabs of pork belly, smoke them low and slow at 275°F, then finish with a buttery hot honey-vinegar BBQ glaze that caramelizes perfectly.

The result? Tender, glossy bites that melt in your mouth. Great for appetizers, tailgates, or any time you want bold BBQ flavor straight from the pit.

WHAT MALCOM USED IN THIS RECIPE:

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hot honey pork belly

Hot Honey Pork Belly

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Description

Smoked pork belly finished with a buttery hot-honey glaze – sweet heat, rich smoke, snack-worthy flavor.

Ingredients

  • 1 whole pork belly (4–5 lbs total), split into two smaller slabs
  • Killer Hogs Hot BBQ Rub, for coating the pork belly
  • 1 stick (½ cup) unsalted butter
  • ¼ cup hot honey
  • ½ cup Killer Hogs Vinegar Sauce

Instructions

Pit Temp: 275°F indirect
Final Internal Temp: 202°F

  1. Prep the Pork Belly
    Trim any thin edges or loose fat so both slabs cook evenly. Split the pork belly in half for easier handling and appetizer-sized portions.
  2. Season
    Apply a generous coat of Killer Hogs Hot BBQ Rub to all sides — top, bottom, and edges. Pat the rub in gently so it sticks.
  3. Fire Up the Grill
    Set your pit to cook at 275°F. – For charcoal, build a two-zone fire (coals on one side, cool zone on the other). – For pellet grills, hold a steady 275°F. Cook the pork belly on the indirect side of the pit.
  4. Smoke
    Place both slabs on the cool side of the grill. Let them cook about 1½ hours until the surface turns a deep mahogany color.
  5. Check Internal Temperature
    Continue cooking until the pork belly reaches 202°F internal. At that point, the fat will be fully rendered and the meat tender and jiggly.
  6. Make the Hot Honey Glaze
    In a small saucepan or foil pan, combine: – 1 stick butter – ¼ cup hot honey – ½ cup Killer Hogs Vinegar Sauce Warm until smooth
  7. Glaze and Finish
    Place each slab in a small foil “boat” to catch drips. Brush on a heavy coat of the hot honey glaze every 20–30 minutes until it caramelizes into a sticky layer. (Optional: a light dusting of rub over the glaze at the very end can deepen the bark, but it’s not required.)
  8. Rest and Slice
    Let the pork belly rest 10–15 minutes before slicing so it holds together. Cut into thick slices or bite-size cubes and serve right off the board.

That’s it — pork belly turned into a show-stopper: slow smoked until the fat’s silky, then glazed with sticky hot honey and butter for sweet-heat perfection. Slice it, serve it, and watch it disappear.

Malcom Reed
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The post Hot Honey Pork Belly appeared first on HowToBBBQRight.

Hot Honey Ham

✇HowToBBBQRight
By: Malcom Reed

Hot Honey Ham Recipe

I took a regular spiral ham and gave it the double-smoke treatment. Then I hit it with a hot honey glaze that gives it that sticky-sweet heat. Not too hot for the family… just a little kick.

And really, smoked ham is about the easiest thing you can cook… and you can use whatever glaze you want. Just make sure you smoke one for your Easter dinner cause left-over holiday ham from a ziplock in the fridge is one of the small joys of life!

WHAT MALCOM USED IN THIS RECIPE

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Smoked Brisket Bacon Burgers

Smoked Brisket Bacon Burgers

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Description

Ground brisket WITH raw bacon to make the best smoked burgers. These brisket bacon burgers are rich, smoky, and packed with flavor. The brisket gives you that beefy bite and the bacon brings in a smoky saltiness that puts ’em over the top. You might wanna wear a bib — these burgers are juicy!

Ingredients

  • 16 lb whole packer brisket (untrimmed)
  • 2–3 lbs bacon ends & pieces (or thick-cut bacon)
  • Killer Hogs Steak Rub (or salt, pepper, garlic)
  • Burger buns (toasted)
  • Sliced cheese
  • Pickles
  • Red onion slices
  • Lettuce
  • Tomato slices
  • Big Malc’s Burger Sauce (or your favorite burger sauce)

Big Malc’s Burger Sauce

  • ½ cup Blue Plate mayonnaise (or your favorite mayo)

  • 1 tablespoon yellow mustard

  • ¼ cup sweet pickle relish (juice and all)

  • 1 tablespoon freshly grated onion (with juice)

  • ½ teaspoon Killer Hogs TX Rub (or a mix of coarse salt & black pepper)

  • ½ teaspoon paprika (for color)

  • 1–2 teaspoons red wine vinegar (just a drizzle)

Instructions

  1. Prep the Brisket and Bacon
    1. Cut the brisket into 1½ to 2-inch chunks, separating the flat from the point if needed.
    2. Keep the fat on — you want a good lean-to-fat ratio for juicy burgers.
    3. Cut bacon into similar-sized pieces so it runs through the grinder easily.
    4. Chill the meat in the freezer for 20 minutes before grinding.
  2. Grind the Meat
    1. Alternate brisket and bacon as you feed it through the grinder to evenly mix.
    2. Grind the meat with the large plate first then if you want a finer grind, repeat the grind process
    3. Chill the ground brisket-bacon mix in the refrigerator until ready to form patties.
  3. Form the Burger Patties
    1. Weigh out about 8 oz portions and loosely form into balls.
    2. Use a burger press or hand-form into patties. Use parchment or a Ziploc bag for easy cleanup.
    3. Make a slight dimple in the center to prevent the patties from puffing up too much.
  4. Season the Burgers
    1. Season the outside of each patty with Killer Hogs Steak Rub or your favorite burger seasoning.
    2. Remember the bacon adds salt, so don’t overdo it.
  5. Fire Up the Smoker
    1. Set your pit to 275°F using Royal Oak briquettes for a coal bed then add wood splits for heat.
    2. Place burgers directly on the grates and smoke for about 45 minutes, flipping after 30.
    3. Cook to an internal temp of 145°F for a juicy medium finish.
  6. Build Your Burger
    1. Toast your buns and spread Big Malc’s Burger Sauce on both sides.
    2. Layer on: Pickles, Red onion, Lettuce, Tomato, Double cheese (cheddar + Swiss), Smoked brisket bacon patty
    3. Crown it with the top bun and get ready to lean in.

Easy Smoked Ham with a Hot Honey Glaze

Malcom Reed
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Buy Killer Hogs Products Here

The post Hot Honey Ham appeared first on HowToBBBQRight.

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