These delicious Pork Burnt Ends are a twist on famous Burnt Ends which are usually from a brisket. These smokey, sticky nuggets of pork are rubbed down with an amazing sweet pork rub, smoked and then brushed with barbecue sauce and smoked on your pellet grill again. The results is delicious pieces of pork that have a bite and are covered in a sweet barbecue sauce. They are perfect for serving as an appetizer or main dish!
Are you totally drooling just looking at that picture? I KNEW you would be because my mouth is watering just thinking about how good this meal is! I love making Easy Smoked Pork Butt and these Burnt Ends are my new close favorite!
Pork Butt Burnt Ends is a classic Kansas City Barbecue and you’re going to love this visit to KC. Burnt ends, crunchy bark and smokey, sticky chunks of pork rubbed down in with a sweet pork rub smoked and then dosed in a healthy amount of amazing barbeque sauce.
See? Mouthwatering, right? I know you’re going to love these as much as we do!
The hubs made this recipe when we were having our daughter’s birthday party plus Easy Smoked Pork Loin and I’m not sure which one people loved more!
They were both hits.
I’m pretty sure that our family comes to our kid’s birthday parties just to see what recipe we are going to test on them!
Grocery list for Pork Pork Butt Burnt Ends
- Pork butt roast
- Sweet and smokey rub
- Bbq sauce
- Brown sugar
- Aluminum pans
- Preheat the smoker to 250 degrees.
- Line your grill grate with foil or use these awesome non-stick aluminum grill liners, it will make clean up a breeze.
- Smoke will take 4-5 1/2 hours total.
How do you smoke the burnt ends
- Preheat the smoker.
- Cut the roast into 1” x 1” pieces.
- Evenly sprinkle rub over all of the pieces.
- Set them on non-stick aluminum grill liner or grill grates.
- Smoke for 3 hours or until they have a nice bark.
- Remove from smoker and place on aluminum pans.
- Mix together BBQ sauce, honey and brown sugar in mixing bowl. Divide between two pans.
- Toss to coat pork pieces. Top with butter in each pan. Cover pans with foil.
- Place back on the smoker for another 1 1/2 hours, stirring every half hour, or until internal temperature reaches 190 degrees F.
If you love this recipe as much as we do, be sure and leave a five-star rating below! Make it? Tag me on Instagram @gimmesomegrilling or #gimmesomegrilling so I can see your tasty eats too!
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- 10 lb bone-in pork butt
- 1 c. Sweet and Smokey Rub
- 2 c. BBQ sauce
- 3 Tbsp honey
- 3 Tbsp brown sugar
- 5 Tbsp butter cubed
- Preheat your electric smoker to 250 degrees according to manufacturers directions.
- Cut pork butt into 1'' x 1'' pieces. Put a cup of the pieces into a mixing bowl. Sprinkle rub over the top and coat each side of the pieces with. Put on non-stick disposable aluminium grill liner. You can also set them on your grill grates. Repeat until all pieces have the rub on them.
- Smoke for 2 1/2 to 3 hours or until they have a nice bark on them. Remove from smoker and place in two aluminum pans about 9'' x 13'' pans.
- Mix together BBQ sauce, honey and brown sugar in mixing bowl. Divide between to pans. Toss to coat pork pieces. Top with cubes of butter in each pan. Cover pans with tinfoil.
- Place back on smoker for 1 1/2 hours, stirring every half hour, or until internal temperature reaches 190 degrees F. Remove from smoker and serve immediately.