Pork burnt ends take the tender richness of smoked pork shoulder and turn it into glazed, caramelized cubes. They are a fantastic way to use a pork butt and are more forgiving than beef burnt ends. Set your dinner time below and we will plan every step backward to the minute.
What are pork burnt ends?
You smoke a pork shoulder (Boston butt) until it is tender but still holds together, cube it into roughly 1.5 inch pieces, glaze with barbecue sauce and brown sugar, and return the cubes to the smoker so the glaze sets into a sticky shell. Because pork shoulder is so fatty and forgiving, the cubes stay juicy and pull-apart tender.
Time, temperature, and technique
Smoke the butt at 250 F until it reaches about 190 to 195 F internal (tender but sliceable, not fully pulled). Cube it, toss with sauce and a little butter and brown sugar in a pan, and set it back in the smoker for 60 to 90 minutes to caramelize. Pull when the glaze is tacky and the cubes are tender. The calculator above builds the full timeline for your weight and dinner time.
Tips for the best pork burnt ends
- Stop the first cook around 190 to 195 F so the cubes hold their shape instead of falling apart.
- Butter and brown sugar in the glaze pan make them candy-like.
- Cut against the grain where you can for the most tender bite.
- Finish uncovered so the sauce caramelizes.
Frequently asked
What temp are pork burnt ends done? Cube around 190 to 195 F, then glaze until tacky. The finished cubes are tender and fully cooked.
How long do they take? Plan on the pork-butt cook (often 8 to 12 hours) plus about 60 to 90 minutes to glaze. The calculator sizes it to your weight.
Butt or belly? Pork butt burnt ends are meatier and leaner; pork belly burnt ends are richer and fattier. Both are excellent.
See every variation in our Smoked Burnt Ends guide.
Pork butt / shoulder prices this week (and the trend)
$2.35/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 |
|---|---|---|---|---|
| Pulled | Slow and Low | 225°F / 107°C | ~97 min/lb | 195°F / 91°C |
| Pulled | Hot and Fast | 300°F / 149°C | ~57 min/lb | 203°F / 95°C |
| Sliced | Slow and Low | 225°F / 107°C | ~90 min/lb | 185°F / 85°C |
| Sliced | Hot and Fast | 300°F / 149°C | ~51 min/lb | 190°F / 88°C |
| Pork Burnt Ends | Slow and Low | 250°F / 121°C | ~2.8 hr + ~1.5 hr finish | 195°F / 91°C |
📊 See the full smoking times & temps chart for every cut →
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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.
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