Bacon Burnt Ends Recipe

Preheat and prep

Preheat smoker or grill to 250°F (121°C) for indirect cooking. If using an oven, preheat to 250°F (121°C) and prepare a wire rack over a rimmed baking sheet lined with foil.

Form bundles

Cut each bacon slice in half crosswise. Take 3 half-slices and roll them tightly together (or fold as needed) to form a small bundle about 1"–1½" thick. Repeat to make roughly 24–28 bundles from 2 lbs of bacon.

Coat with seasoning

In a bowl, combine light brown sugar, black pepper, smoked paprika, and garlic powder. Brush each bacon bundle lightly with maple syrup, then roll or sprinkle the sugar-spice mixture over the bundles so they are well coated. Place bundles seam-side down on the prepared rack. Drizzle apple cider vinegar lightly over the top of bundles (this helps balance sweetness).

Smoke/roast low and slow

Place the rack with bundles in the smoker or oven. Smoke/roast at 250°F (121°C) for 1 hour to 1 hour 15 minutes, or until bacon has rendered and the sugar has begun to caramelize but is not fully hard. If using a charcoal or pellet smoker, add a mild fruitwood (apple or cherry) for 30–45 minutes for added smoke flavor.

Prepare glaze

While the bacon cooks, combine honey, bbq sauce, additional brown sugar, and cayenne pepper in a small saucepan. Warm over low heat and stir until sugar dissolves and the glaze is smooth. Keep warm but do not boil.

Toss and glaze

After the initial cook, transfer hot bacon bundles to a large bowl or foil pan. Pour about half the warm glaze over the bundles and gently toss to coat each piece. Return coated bundles to the rack (or a clean section of the pan) with seam-side down.

Caramelize the glaze

Increase smoker or oven temperature to 325°F (163°C). Cook the glazed bundles for an additional 20–25 minutes, basting once more with remaining glaze halfway through, until edges are deeply caramelized and sticky. Watch closely near the end to prevent burning.

Rest and serve

Remove bacon burnt ends to a serving platter. Let rest 5 minutes so glaze sets slightly. Optionally garnish with a light dusting of black pepper or chopped chives. Serve warm.