Pork Butt Burnt Ends Recipe
Faster than a pork butt, cheaper than a brisket. Adapted from SmokedBBQsource.com and Smokedmeatsunday.com.
Ingredients
- 1 Pork butt, boneless, about 8 pounds
- 2 Tbsp Yellow mustard
- BBQ rub of your choice
- 1 C BBQ sauce of your choice
- ¼ C Hot sauce of your choice optional
- ½ C Butter, melted
- ½ C Brown sugar
Instructions
- Preheat your smoker to 250°F (121°C). Use the air probe from your Smoke X to monitor the temp and make sure it settles where you want it to be.
- Cut the pork up into 1–2" cubes. Toss it in a bowl with the mustard to lightly coat.
- Sprinkle in the BBQ rub and toss to coat. This may take more rub than you expect!
- Arrange the meat in one layer on the rack of your smoker. We find it easier to work with if we arrange the meat on cooling racks then move them to the smoker.
- Insert a needle probe into one of the larger meat cubes and set the meat channel's high-temp alarm on your Smoke X to 165°F (74°C).Optional: you can spritz them with apple juice every 15-30 minutes.
- When the meat gets up to temp, heat the melted butter, BBQ sauce, and hot sauce (if using) to a simmer. Move the meat cubes to an aluminum pan and pour the warmed sauce mix over the meat. Sprinkle on the brown sugar.
- Cover the pan with foil, insert the needle probe through the foil into a meat cube and reset the high-temp alarm for 200°F (93°C). Continue to smoke.
- When your high-temp alarm sounds, check for temperature and tenderness in a few cubes with your Thermapen ONE to make sure all of them are done properly.
- Remove the burnt ends to a large bowl. Pour off the accumulated juiced into the sauce pan you used to heat the sauce earlier. Skim off the oil and bring the sauce to a boil to thicken it.
- When the sauce is as viscous as you like, pour it back on the meat, toss it together, plate them, and serve!
Tried this recipe?Let us know how it was!