Pork Belly Burnt Ends Temperature Chart & Cook Time Calculator
Cubed, smoked, then sauced and returned to the pit. The fat needs to render completely or they eat greasy rather than rich.
Cook time by weight
| Weight | Cook time at 225 °F | Pull temp | Rest | |
|---|---|---|---|---|
| 3 lb | 4h 38m | 202 °F | 15 min | Timeline → |
| 4 lb | 5h 12m | 202 °F | 15 min | Timeline → |
| 5 lb | 5h 41m | 202 °F | 15 min | Timeline → |
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Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What internal temperature should pork belly be?
205 °F / 96 °C final. Pull it earlier — around 202 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
225 °F / 110 °C for smoker (low & slow).
How long should pork belly rest?
15 minutes for a typical pork belly. Hold it above 140 °F wrapped in a dry cooler — long rests genuinely improve the texture.