- December 27, 2024
- Main Dishes
Pork Butt Burnt Ends Recipe
Transform a classic pork butt into tender, smoky burnt ends bursting with rich barbecue flavor. These caramelized bites of pork are slow-smoked to perfection, then tossed in a sweet and tangy glaze for the ultimate crowd-pleasing appetizer or main dish.
Why This Recipe Works
Simple Preparation: While these pork butt burnt ends need time to develop their incredible flavor, your smoker does most of the heavy lifting! The simple two-stage smoking process lets you transform ordinary pork butt into candied meat perfection. Just cube, season, and let your smoker work its magic!
Easy on the Wallet: Traditional burnt ends come from beef brisket point, which can get pricey. This pork butt burnt ends recipe delivers that same amazing sweet-and-smoky flavor bomb at a fraction of the cost. So you’ll get more bang for your buck while still impressing your guests!
Perfect for Parties: Whether you’re hosting game day or a backyard BBQ, these burnt ends are guaranteed crowd-pleasers! Serve them as appetizers with toothpicks, pile them on slider buns, or make them the star of your BBQ plate.
What are burnt ends?
Burnt ends originated in Kansas City BBQ joints as the charred, flavorful end pieces of smoked brisket point which are cubed, seasoned, and slow-smoked until they develop a caramelized exterior while staying tender inside.
While traditional brisket burnt ends come from beef brisket, you can create equally delicious variations like my chuck roast burnt ends, pork belly burnt ends, smoked sausage burnt ends, or this pork butt burnt ends recipe, each bringing its own unique character while maintaining that signature combination of tender meat and sticky-sweet glaze.
Supplies Needed
- Wire rack
- Foil pan
- Spray bottle
- Meat thermometer
Ingredients
- Pork Butt: Choose a well marbled pork butt or pork shoulder!
- BBQ Rub: You can use your favorite store-bought BBQ rub or try my homemade BBQ rub!
- Mustard: Mustard acts as a binder to help the dry rub stick to the meat, and adds a bit of moisture.
- Apple Cider Vinegar: Diluted with water, you will need to spray the pork butt pieces while smoking to make sure the meat doesn’t dry out.
- BBQ Glaze: You will need BBQ sauce, honey and butter to create a glossy BBQ glaze that is packed with flavor! You can use your favorite store-bought BBQ sauce or try a homemade version like my Memphis BBQ sauce or my honey chipotle BBQ sauce!
Preparation
- Preheat: Preheat the smoker to 225 F. and set for indirect heat.
- Prep the Pork: Remove the pork butt from the packaging and pat it dry with paper towels. Slice the pork butt into 2 inch thick steaks, then into 1 inch cubes.
- Season: Toss the pork cubes in the mustard so they are lightly coated. Then sprinkle an even layer of the BBQ dry rub over each piece until coated.
- Place in Smoker: Place each pork cube onto a wire rack and then transfer the rack to the smoker.
- Smoke: Smoke the pork butt burnt end pieces for 2 hours. Spray the pork with diluted apple cider vinegar every 30 minutes to help build the bark and prevent the pork from drying out.
- Add Sauce: After 2 hours, transfer the pork butt pieces to a foil pan. Cover them in the BBQ sauce, honey, and butter. Cover the pan with foil, return the pan to the smoker, and cook until probe tender, another 30-45 minutes.
- Serve: Remove the pan from the smoker and let them rest for 5-10 minutes before serving. Serve with extra sauce if desired and enjoy!
Tips For Smoking
- Regular spraying with the vinegar mixture helps develop the bark and prevents the meat from drying out. Use a clean spray bottle dedicated to BBQ!
- The target internal temperature range of 195-203°F ensures the collagen has properly broken down for tender, juicy results. Use a reliable probe thermometer and remember that different pieces might cook at slightly different rates.
- Most grocery stores will have cuts of boneless pork butt, however, if you are using pork shoulder to make pork shoulder burnt ends, make sure to try to find a boneless cut for ease.
- To ensure even cooking, make sure to trim your pieces to be as similar in size as possible for best results.
What To Serve With It
These smoked pork butt burnt ends pair perfectly with classic BBQ sides like creamy dill pickle coleslaw, baked beans, or mac and cheese for a hearty meal. For a fresh contrast, serve them alongside hot giardiniera vegetables or a grilled broccoli salad to cut through the richness. Then, complete the spread with cornbread or deli potato salad!
More Recipes To Try
- Pork Belly Sandwich
- Smoked Pig Shots Recipe
- Grilled Lemon Pepper Wings
- Smoked Pork Brisket
- Smoked Brisket Chili Recipe
Pork Butt Burnt Ends Recipe
Ingredients
- 5 lb Pork Butt or pork shoulder
- 1/4 cup BBQ Rub
- 2 tbsp Mustard
- 1/4 cup Apple Cider Vinegar diluted with 1 cup of water
BBQ Glaze
- 1.5 cups BBQ Sauce
- 1/4 cup Honey
- 4 tbsp Butter cubed
Instructions
- Preheat the smoker to 225 F. and set for indirect heat.
- Remove the pork butt from the packaging and pat it dry with paper towels. Slice the pork butt into 2 inch thick steaks, then into 1 inch cubes.
- Toss the pork cubes in the mustard so they are lightly coated. Then sprinkle an even layer of the BBQ dry rub over each piece until coated.
- Place each pork cube onto a wire rack and then transfer the rack to the smoker.
- Smoke the pork butt burnt end pieces for 2 hours. Spray the pork with diluted apple cider vinegar every 30 minutes to help build the bark and prevent the pork from drying out.
- After 2 hours, transfer the pork butt pieces to a foil pan. Cover them in the BBQ sauce, honey, and butter. Cover the pan with foil, return the pan to the smoker, and cook until probe tender, another 30-45 minutes.
- Remove the pan from the smoker and let them rest for 5-10 minutes before serving. Serve with extra sauce if desired and enjoy!