Usually, when you talk about burnt ends, that means the outside area of the smoked meat that is exposed to the heat, caramelizing the outside to a crisp, amazingly delicious piece of meat. And sadly, the burnt ends are limited to the outside edges. In the case of pork belly, the meat is cubed, and all the pieces are smoked low and slow, caramelizing the whole cube. This way, the whole pork belly becomes burnt ends.