Jul 14 2026
Restaurants›Como Smoke and Fire›Beef Or Pork Burnt Ends Recipe

Beef Or Pork Burnt Ends Recipe

Inspired by Como Smoke and Fire
Time4h
Serves6

Flavorful pieces of meat cut from the point half of our smoked brisket or pork belly.

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Ingredients

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Meat

Rub

Sauce

Method

Preparation

  1. 1

    Prepare the Meat

    Trim any excess fat from the beef brisket point or pork belly. Cut the meat into 1-inch cubes and place in a large mixing bowl.

  2. 2

    Make the Rub

    In a separate bowl, combine brown sugar, paprika, black pepper, garlic powder, onion powder, salt, and cayenne pepper. Mix well.

  3. 3

    Season the Meat

    Sprinkle the rub mixture evenly over the meat cubes. Toss the meat until all pieces are well coated with the rub.

Smoking

  1. 4

    Preheat the Smoker

    Preheat your smoker to 225°F (107°C) using your choice of wood chips for flavor, such as hickory or oak.

  2. 5

    Smoke the Meat

    Place the seasoned meat cubes in the smoker and smoke for about 3 hours, or until they develop a nice bark and are tender.

Finishing

  1. 6

    Prepare the Sauce

    In a small mixing bowl, combine the BBQ sauce, honey, and apple cider vinegar. Mix until smooth.

  2. 7

    Glaze the Meat

    After smoking, remove the meat from the smoker and place it in a large aluminum pan. Pour the sauce over the meat and toss to coat.

  3. 8

    Finish Cooking

    Cover the pan with aluminum foil and return it to the smoker. Cook for an additional 1-2 hours at 225°F (107°C) until the meat is caramelized and tender.

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