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Pork Burnt Ends in foil pan
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5 from 7 votes

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.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: Burnt Ends, Pork Burnt Ends, Pork Butt
Servings: 15
Calories: 557kcal
Author: Julie Evink


  • 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.


Calories: 557kcal | Carbohydrates: 29g | Protein: 58g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 191mg | Sodium: 559mg | Potassium: 1209mg | Fiber: 2g | Sugar: 16g | Vitamin A: 605IU | Vitamin C: 2.1mg | Calcium: 213mg | Iron: 9.4mg