Poor man’s pork burnt ends use a lean, inexpensive pork loin to make glazed, caramelized cubes in a fraction of the time of a full pork butt. They are leaner than belly or shoulder burnt ends, so the trick is not to overcook them. Set your dinner time below and we will plan the cook backward to the minute.
What are poor man’s pork burnt ends?
Pork loin is lean and cheap, and while it will never be as rich as belly or shoulder, cubing and glazing it makes a quick, crowd-pleasing burnt-end-style bite. You smoke the loin, cube it, glaze with barbecue sauce and butter, and set the cubes back on the smoker just long enough to caramelize without drying out.
Time, temperature, and technique
Smoke the loin at 225 to 250 F until it reaches about 140 to 145 F internal. Cube it, toss with butter, brown sugar, and sauce in a pan, and return to the smoker for 20 to 30 minutes to set the glaze, pulling at a safe 145 F. Because loin is lean, watch it closely; the calculator above plans the timing precisely for your weight and dinner time so you do not overshoot.
Tips for the best pork loin burnt ends
- Do not overcook. Pork loin dries out fast past 150 F; pull at 145 F.
- Butter in the glaze pan adds the fat the lean loin lacks.
- Keep the cubes on the larger side so they stay juicy.
- A short glaze is all you need; you are caramelizing, not cooking further.
Frequently asked
What temp is pork loin done? 145 F internal with a short rest, per USDA. A faint pink smoke ring is normal and safe.
How long do they take? Roughly 2 to 3 hours total. The calculator sizes it to your weight.
Are these as good as belly burnt ends? They are leaner and lighter. For maximum richness, go with pork belly burnt ends; for a lean, budget-friendly bite, loin is the pick.
See every variation in our Smoked Burnt Ends guide.
Pork loin prices this week (and the trend)
$2.21/lb average grocery feature price (week of Aug 1, 2026)
See prices for every cut → · How much should you buy? · Cooking for money? Price the whole job
Source: USDA Agricultural Marketing Service Market News weekly retail feature reports, tracked by MeatSmokingCalculator. Prices are advertised grocery features – your store will vary.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Classic | Slow and Low | 225°F / 107°C | ~40 min/lb | 145°F / 63°C |
| Classic | Hot and Fast | 300°F / 149°C | ~22 min/lb | 145°F / 63°C |
| Poor Man's Pork Burnt Ends | Slow and Low | 250°F / 121°C | ~1.8 hr + ~60 min finish | 150°F / 66°C |
📊 See the full smoking times & temps chart for every cut →
Top community recipes
Browse all community recipes →
Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
Same cut, another angle
Rated 5by 500+ users
Tagline
Other Options
The MeatSmokingCalculator will help you plan the timeline for any meal.
Planning, ingredients, preparation, and timing are the most critical elements to making and serving great food.
Having enough time is the most important part when it comes to slow and low!
Meat Smoking Calculator takes the thinking out of the process.
It makes cooking and serving amazing tasting smoked meats every time, on time.
SOME OF OUR FAVORITE SITES
Smoking a Turkey for Thanksgiving!
BBQ Brethren
Smoking Meat Forums
Deejay’s Smoke Pit
USDA’s Food Safety Guidelines
Smoking Pit
Virtual Weber Bullet
Smoking Times and Temps
* To help support this free site, posts contain affiliate links. If you use one of the affiliate links, we may earn a commission at no additional cost to you. As an Amazon Associate I earn from qualifying purchases.