Smoked Pork Butt Burnt Ends: A Flavorful BBQ Delight

There’s just something incredibly satisfying about nibbling on smoky, sticky chunks of Pork Butt Burnt Ends on a lazy weekend afternoon. As a lifelong barbecue enthusiast, I’ve truly come to appreciate the rich traditions behind many classic regional cuisines. None quite compares to the bold flavors of Kansas City Barbecue, though, especially when it comes to their cherished burnt ends. Developed by pit masters over generations of smoking meats, these morsels of flavor-packed Smoked Pork Butt Burnt Ends have come to symbolize the soul of KC barbecue.

Smoked Pork Butt Burnt Ends

To create the best Smoked Pork shoulder Burnt Ends, you need to start with a high-quality pork butt. The shoulders are first trimmed and cubed, then dosed with a sweet pork rub containing a healthy amount of brown sugar and warm spices. After a long simmer or slow smoking, that fat renders out to keep the meat moist and tender.

Meanwhile, heat breaks down the collagen, leaving the pork shredder-soft yet with a satisfying chew. It’s the perfect consistency for loving, especially standing out as a signature specialty, burnt ends take on an incredible crunchy bark and melt-in-your-mouth sticky chunks of the moist pork through dedicated attention in the pit. The results are truly Mouthwatering.

Smoking Meat Chuck Roast Burnt Ends

Besides pork, beef chuck roast is another meat well-suited for smoking into burnt ends. When cooked low and slow, the beef takes on intense smoke flavor and renders to fall-off-the-bone tenderness. With the right seasonings, the results are sticky, beefy bites of smoky perfection known as Smoking Meat Chuck Roast Burnt Ends.

Why you should make pork butt burnt ends?

One huge benefit of pork butt burnt ends is how affordable they are. For only $2-3 per pound, you can pick up a whole pork butt to feed 8 people or more. Unlike pricey steak or chops, this inexpensive cut transforms into an over-the-top delicious feast with just a few hours in the smoker. All you need is some basic seasonings and barbecue sauce. It doesn’t get much easier or cost-effective than that when feeding a crowd.

The method required to make pork butt burnt ends also shouldn’t require a lot of complicated steps. As long as you follow the general guidelines of rubbing, smoking, wrapping for tenderness, and bathing in sauce, it’s nearly impossible to really screw up after the long cook. Just set it and forget it for the day as the meat simmers to juicy perfection. Your patience will certainly be rewarded with fall-off-the-bone tender, juicy meat candy like none other.

If you find yourself getting bored with the usual pork dishes or just want to change things up, burnt ends are the perfect solution. Rather than plain pulled pork, these ends are so different and truly offer a better snack or appetizer to wow your guests. They offer intense smoky flavor packed into each sticky chunk. It’s the ideal way to use up those otherwise tough ends of the pork butt.

Ingredients

Bone-In Pork Butt: Ideal for Burnt Ends

When prepping pork butt for burnt ends, many wonder if they should choose the boneless option thinking it will be easier. However, I recommend opting for the bone-in cut whenever possible.

The bone adds so much flavor as the meat cooks around it. All that connective tissue and fat renders directly into the pork as it simmers, keeping it moist and rich. You don’t have to bother removing anything before eating either. Cooking on the bone yields incredibly tender and juicy results thanks to that self-basting effect. Look for the entire Boston butt cut, which includes the pork shoulder blade bone. It has a higher fat content too, translating to more indulgent burnt ends. Plus, the bone lends a richness of flavor that the boneless cut simply can’t compete with. In the end, bone-in provides so much more flavor that it’s definitely the way to go for this recipe.

Preparing the Pork Butt

To get started, lay the bone-in pork butt fat side up in a large foil pan to contain any mess. Some like to douse it with Worcestershire sauce or regular yellow mustard – I find either suits my fancy and helps the rub stick to the meat a little better.

Next, use a knife to carefully start removing any excess fat or the thick outer fat cap from the pork butt. This trim is usually not ideal for burnt ends. I then cube the pork into uniform bite-sized pieces about 1–2 inches thick.

For those unfamiliar with butchering, I cut the pork butt into thick slices about 1-inch thick, then cube from there. For a neater cut, I like to place the slices in the freezer for 30 minutes to firm them up first before cubing. This makes cutting brisket -like trimming much easier with a sharp knife. Proper cubing is important to ensure those nice even cuts of flavor-packed burnt ends.

Seasoning Pork Cubes

At this stage, feel free to use a binder like olive oil or mustard if you feel it’s necessary to help the seasoning adhere well. I find it’s not always totally necessary, though, as the natural fat and moisture in the pork helps the rub stick.

Next, generously coat all sides of the cubes with your favorite all-purpose bbq rub. I like to make my own blend of brown sugar, smoked paprika, garlic powder and pepper. Once evenly coated, place the seasoned cubes directly on the preheated grill grates or in your preferred smoker.

Any remaining pieces that don’t easily fit on the cooking surface can simply be thrown into a foil pan and slid into the back of the smoker as a little snack for nibbling on later. Now the real smoke magic can begin!

Smoking Pork Burnt Ends

For optimal smoke flavor, I like using a blend of cherry wood and pecan in my Pitts & Spitt wood pellet smoker. This imparts a balanced sweetness to the rub coated pork cubes.

Cook the cubes over indirect heat at 250°F, flipping occasionally until they reach a nice mahogany color after 30-40 minutes. I also like to gently spritz them with apple juice halfway through to keep the bites moist and saturated with extra smoke.

I know one of the big questions you all have is how long do you smoke pork burnt ends. Well, I’ll tell, it takes a good long time to get ’em tender enough to melt in your mouth. It usually takes me about 6 to 8 hours total in the smoker to get my pork burnt ends just right. I’m aiming for an internal temp of 200°F so that fat just renders down smooth as butter. It may seem like forever, but trust me – it’s worth the wait when those cubes just fall apart on your tongue.

Once the outsides have a gorgeous mahogany exterior, continue smoking for another 2-3 hours total, until the internal temperature of the pork reaches around 175°F. At this point, they will have built up a beautiful bark packed with smoky flavor. It’s time to loosely wrap them for the next tenderizing stage.

Wrapping Pork Butt Burnt Ends

It’s now time to loosely wrap the cubes. I like to place the seasoned pork butt burnt ends in a lightly greased disposable aluminum pan – makes for easy cleanup later since I can just throw it away.

In the pan, make a simple yet decadent mixture of butter, brown sugar, honey and leftover dry rub or your favorite bbq sauce. Gently mix everything together then carefully break the pork pieces up so they’re well incorporated.

Cover tightly with aluminum foil and return to the smoker. Continue cooking for another 1-2 hours until the internal temperature reaches a tender 205°F. The combination of the butter, sugar and bbq sauce really brings out the flavor and results in a beautiful caramelized sauce coating each piece of fall-off-the-bone meat. It’s worth using a high quality meat thermometer to keep an eye on internal temperatures – never let them go by time alone.

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Finishing Pork Butt Burnt Ends

Once the internal temp has reached 205°F, your burnt ends are finished – falling-apart tender inside those dark mahogany exteriors. Here is where many get impatient, but it’s important not to wait – allow them at least an hour, sometimes 2 hours depending on their big size, to cool down and rest for 15-20 minutes before serving.

Remove the foil pan from the smoker and open the vent at one corner to allow it to slowly cool down. This resting period is key for the ultimate tenderness and moisture retention. You can choose to toss the cubes directly into the warmed sauce right away for a heavenly treat, or go ahead and serve them on their own.

For speeding up the process, some like to crisp the exterior further over direct high heat on a grill, stirring often to keep them from burning on the bottom. Just be careful not to overcook. A cool thing about pork butt burnt ends is how they shine when taken that little bit further – nearly black is how my friends seem to like them best!

Serving Ideas for Smoked Pork Butt Burnt Ends

You can really love burnt ends in any capacity – as a main entree, side item alongside ribs or chicken, or even cook up a big batch for a delicious appetizer. They’re the perfect tailgate party or small bites with a big punch of flavor.

When plating for guests, I like serving the cubes atop pickled red onions and bread and butter pickles for a cool, tangy side that pairs great together. You can even stuff them into a toasted mean sub or poboy roll – talk about ultimate pork bliss! Try different accompaniments and let me know how it goes. I’m always looking for new burnt ends pairings to enjoy.

Conclusion

Smoked Pork Butt Burnt Ends are a delicious specialty that require patience to produce tender, fall-off-the-bone bites packed with flavor. Following the low and slow smoking guidelines will ensure succulent results worth waiting for. With just a few hours of hands-on prep and barbecue, enjoy the rich reward of these sticky, smoky morsels that are a true crowd-pleaser for any gathering. The long cook is guaranteed to impress all taste buds.

Frequently Asked Questions (FAQs)

1. How long to smoke pork burnt ends?

It will take most of a day to make smoked pork burnt ends from start to finish. Plan for 8-10 hours total, with the majority of time (6-8 hours) spent smoking the pork cubes low and slow at 225-250°F. This long cooking time in the smoker is necessary to properly render the fat and break down the collagen for succulent, fall-off-the-bone tender results worth the wait.

3. Can I make these in my oven? 

Yes, you can make pork burnt ends in your oven instead of using a smoker. Prepare and season the pork cubes as normal. Roast them uncovered at 250°F for 6-8 hours, flipping occasionally, until tender with an internal temperature of 200°F. The oven method won’t impart as much smoky flavor but still allows you to braise the pork to tenderness.

4. What kind of pork is used for burnt ends?

The cut of pork commonly used for burnt ends is pork shoulder or butt. It has just the right amount of fat marbling that melts into the meat as it smokes.

5. Are pork burnt ends good?

Pork burnt ends are absolutely delicious! The long cooking process renders the fat to keep the bites juicy while infusing smoky flavor. They fall off the bone tender yet have a scrumptious sticky-sweet bark.

6. How long does burnt ends take to smoke?

Plan for 6 to 8 hours of low and slow smoking at 225°F to properly render the fat and break down connective tissue. Cook until the internal temperature reaches 200°F for perfect tenderness.

7. How long does it take to smoke a pork butt?

A whole pork butt usually needs 10 to 12 hours of smoking at 225° to 250°F. Watch for the thick interior to reach 195°F. The duration can vary with the size of the butt but low and slow is key to ultimate moist, tender results.

8. What temp is pork butt done?

A pork butt is fully cooked and tender when the internal temperature in the thickest part of the meat reaches 195-205°F. At this temp, fat and collagen have fully rendered it juicy and fall-apart tender.

9. Can you smoke pork too long?

It is possible to oversmoke pork if left too long after it reaches the correct internal temperature. The risk is the meat drying out and becoming tough. Always monitor the temperature and don’t allow it to exceed an extra hour or two of smoking once it reaches 195°F internally.

10. Can you leave pork in smoker overnight?

While you can leave pork in a smoker overnight, it’s generally not recommended as there is a risk the meat could dry out. The safest approach is to plan so the pork reaches the desired internal temp by evening so it can then be safely held in a cooler or warm oven overnight if necessary. Leaving fully cooked pork in a low-temperature smoker for no more than 8 hours overnight would be the maximum time suggested.

Smoked Pork Butt Burnt Ends

Recipe by Recipe by Carmen FoodieCourse: Smoked CuisineCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours 

30

minutes

Calories

190

kcal

Total time

4

hours 

Fall-off-the-bone tender pork cubes are taken to new heights with an indulgent smoking and braising process. Generously seasoned boneless pork butt is slow smoked until mahogany glazed then finished to melting perfection in a richness of brown sugar, honey and barbecue. The result? Molten morsels of smoky pork bliss that elevate pulled pork to its most decadent form in every bite.

Ingredients

• 4–6 pounds of bone-in pork shoulder/butt

• 1 cup of BBQ seasoning/rub

• 1/2 cup of BBQ sauce

• 1/4 cup of butter, softened

• 1/2 cup of brown sugar

• 1/4 cup of honey

• Worcestershire sauce or yellow mustard

• Large foil pan

• Foil

Directions

• Trim excess fat from pork butt and cut into 1-2 inch cubes. Season cubes generously with rub.
• Smoke cubes at 225°F for 6–8 hours until tender and caramelized on the outside.
• Combine brown sugar, BBQ sauce, butter, honey and water/broth in a bowl.
• Toss smoked pork cubes with sauce mixture and wrap tightly in foil.
• Return to smoker for 2-3 more hours until pork is fall-off-the-bone tender.
• Remove foil and continue smoking uncovered for 30 minutes to caramelize.
• Serve pork burnt ends hot with extra sauce for dipping. Enjoy!