Pork Butt Burnt Ends
40 Comments
Posted: 12/10/18
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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
- Honey
- Brown sugar
- Butter
- Aluminum pans
- Tinfoil
Helpful Tips
- 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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Pork Butt Burnt Ends
Pork Burnt Ends recipe for your Traeger! Rubbed with a delicious sweet bbq rub, smoked on your electric pellet grill, basted with barbecue sauce and smoke again.
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Calories: 557kcal (28%), Carbohydrates: 29g (10%), Protein: 58g (116%), Fat: 22g (34%), Saturated Fat: 9g (56%), Cholesterol: 191mg (64%), Sodium: 559mg (24%), Potassium: 1209mg (35%), Fiber: 2g (8%), Sugar: 16g (18%), Vitamin A: 605IU (12%), Vitamin C: 2.1mg (3%), Calcium: 213mg (21%), Iron: 9.4mg (52%)
Brad says
Cooking for a large group and trying to do some items ahead of time. Any recommendations on reheating?
the Evinks says
We usually just throw them in the crock pot and reheat on low. You could do the oven or smoker too. I’d do them in a pan covered with foil so they don’t dry out if you do it that way!
For the love of smoking says
This is so good I’m making it again.
Originally, I made this for the family.
Had such a welcomed and loved response I’m making it for a pool party with friends, wish me luck!
the Evinks says
Great to hear!!! Thanks so much for commenting and rating the recipe!
Leo says
Is there another way of making this if one does not have a smoker?
the Evinks says
We have not tested this recipe with any other cooking methods.
Johnny Sky says
Would Tenderloin work or would need a more fatty cut?
the Evinks says
The fat marbling really helps tenderize it!
Helen says
The best recipe ever for pork yummy
the Evinks says
So great to hear that Helen! Thanks so much for commenting and rating!
Tommy Dykes says
I’m trying the butt burnt ends hope they turn out well
the Evinks says
Hope it was a hit Tommy!
Sue Ernest says
Trying this on the weekend can’t wait💕
the Evinks says
Hope you enjoyed it Sue!
tom says
Most inexpensive roast you can buy turns into the most tastiest !
Megan Mitzel says
Yes! I’m glad you enjoyed it!
Bob Verschuure says
What wood did you use?
Megan Mitzel says
We used Traeger competition blend.
Jacob Warriner says
I am currently trying them and they are at 190 in around an hour. Do you cook to temp or color before the sauce and sugar process?
Thanks
Megan Mitzel says
Usually to color as it should take longer to reach 190, what temperature did you have the smoker set to?
Rose says
Sound wonderful! How much butter do you use?
Julie Evink says
Hey Rose! I used 5 Tbsp of butter, it is the last ingredient listed in the recipe.
Mike says
Would it be better to smoke the pork belly whole to retain moisture then cut up into chunks add the bbq mix to finish cooking for 1 1/2 hours
Julie Evink says
Ours was nice and juicy without doing that. We like the seasoning on it the whole time while it smokes. I haven’t tried it the other way!
Blake says
Omg they are going to be on my smoking collection. Delicious. AH.
Julie Evink says
Hope you love them as much as we do!
Shannon says
If you don’t have a smoker could you do this in a crockpot?
Julie Evink says
Hey Shannon! I’m not sure that would work. Sorry!
Ray Ulan says
It would work, but they would not have the bark or the smokey flavor…. They would taste more like “crock pot ribs”…..
Taryn says
Thanks for a great recipe!
Julie Evink says
Glad you enjoyed it!
Aimee Shugarman says
These are so good and flavorful. A hit with my family for sure!
Julie Evink says
So glad your family loved them!
Melissa Howell says
I’d never even heard of burnt ends before we went to Famous Dave’s barbecue for my husband’s birthday! They were delicious! Yours look just as good, and I am currently drooling.
Julie Evink says
They seem to be a favorite!
Joe Salazar says
in mexico they are clled carnitas
Danielle Green says
I will be trying these soon – they look phenomenal!
Julie Evink says
So awesome!
Malinda Linnebur says
I have never tried burnt ends (beef or pork), GASP!! I obviously need to change that!!
Julie Evink says
Yes you sure do!