Smoked Burnt Ends
Burnt ends are the caramelized, glazed cubes that vanish first at any cookout. Born from the fatty point of a smoked brisket, the technique now spans beef and pork. Below are five ways to make them, each with a free calculator that plans your cook backward from dinner to the minute.
Poor Man’s Pork Burnt Ends (Pork Loin)
Pork Burnt Ends
Brisket Burnt Ends
Poor Man’s Burnt Ends (Chuck Roast)
Pork Belly Burnt Ends| Cut | Pit temp | Pull temp | Rough time |
|---|---|---|---|
| Poor Man’s Pork Burnt Ends (Pork Loin) | 225°F / 107°C | 145°F | ~40 min/lb |
| Pork Burnt Ends | 225°F / 107°C | 195°F | ~97 min/lb |
| Brisket Burnt Ends | 225°F / 107°C | 190°F | ~75 min/lb |
| Poor Man’s Burnt Ends (Chuck Roast) | 225°F / 107°C | 203°F | ~100 min/lb |
| Pork Belly Burnt Ends | 250°F / 121°C | 200°F | ~45 min/lb |
What are burnt ends?
You smoke a rich, collagen-heavy cut until it is tender, cut it into roughly 1.5 inch cubes, toss the cubes in barbecue sauce (usually with butter and a little brown sugar), and return them to the smoker so the glaze sets into a sticky, candied bark. The double dose of smoke and the caramelized edges are what make burnt ends so addictive.
Which burnt ends should you make?
- Brisket burnt ends are the original: made from the brisket point, deeply beefy and tender. The gold standard, and the biggest project.
- Pork belly burnt ends are the richest and most forgiving, with silky rendered fat and a candy-like glaze. They cook in about half the time.
- Poor man’s burnt ends use an inexpensive chuck roast for nearly the same beefy result at a weeknight price.
- Pork burnt ends from a pork shoulder are meaty, juicy, and easy.
- Poor man’s pork burnt ends use a lean pork loin for a quick, budget-friendly bite.
The basic method
Smoke your cut at 250 to 275 F until it is probe-tender (about 200 to 205 F for beef and pork shoulder; 190 to 200 F for pork belly; 145 F for lean pork loin). Cube it, toss with sauce, butter, and brown sugar in a foil pan, and return to the smoker for another 30 to 90 minutes to set the glaze, finishing uncovered so it caramelizes. Pick a recipe above and the calculator will size the whole timeline to your exact weight.