Burnt Ends + 1 Meat Recipe

Prepare meat

Trim excess silver skin and large hard fat pieces from the chosen cut, leaving a thin fat cap for moisture. Pat the meat dry with paper towels.

Cut into burnable pieces (when applicable)

If using pork shoulder, brisket or ham: cut into roughly 1.5–2 inch cubes so exterior surfaces can caramelize. If using turkey breast, cut into 1.5–2 inch cubes or leave whole for slow smoking then pull. For sausage, leave links whole or cut into 2-inch pieces.

Make rub and apply

Combine kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder, onion powder and cayenne in a bowl. Mix thoroughly. Lightly brush meat pieces with neutral oil, then generously coat all sides with the rub, pressing it into the surface so it adheres. Let sit at room temperature for 30 minutes or refrigerate up to overnight for deeper seasoning (if refrigerating, bring to room temp before smoking).

Preheat smoker or oven

Preheat your smoker to 225°F (107°C). Use a mild wood like apple, cherry, or a mix with hickory for pork and brisket; apple or cherry works well for turkey and ham; oak or hickory for brisket/sausage. If using an oven, set to 250°F (121°C) and place a pan of water to maintain humidity.

Smoke the meat

Place seasoned meat on the smoker grate with the fat side up where applicable. Insert a probe thermometer into the largest piece. Smoke until the internal temperature reaches approximately: 190–205°F for pork shoulder (for pull), 165°F for turkey (then rest before pulling), 195–203°F for brisket point (for burnt ends), 150–160°F for smoked ham (depending on pre-cook), or 150–160°F for sausage (fully cooked). For pieces intended specifically as burnt ends (pork shoulder or brisket point), smoke until a deep mahogany bark forms — usually 4–6 hours depending on size — and internal temp is about 195–203°F.

Rest (if whole)

If you smoked whole and need to rest (brisket or turkey), tent with foil and rest 20–60 minutes before cutting into cubes for the final caramelization step.

Prepare mop and glaze

While the meat smokes, whisk together apple cider vinegar, apple juice, yellow mustard, and 2 tablespoons butter in a small saucepan. Warm gently to combine. Mix the barbecue sauce with honey in a separate bowl to use as a sticky glaze later.

Moisten during smoke (optional)

If cooking large pieces for several hours, spritz or mop the meat every 45–60 minutes with the apple cider vinegar/apple juice mixture to maintain surface moisture and add flavor.

Cube and sauce

When the meat reaches the appropriate internal temp and has a well-developed bark (or after resting if smoked whole), remove from smoker and place the cut cubes into an aluminum tray or oven-safe pan. Spoon a few tablespoons of mop mixture over the cubes (just enough to moisten, about 2–4 tbs), then toss with a generous amount of the barbecue sauce/honey glaze so each piece is coated.

Caramelize

Return the tray to the smoker set to 300–325°F (149–163°C) or to a 350°F oven. Cook uncovered for 30–45 minutes, stirring every 10–15 minutes so the cubes caramelize on all sides and develop sticky, dark edges (burnt ends). If pieces begin to char too fast, reduce temp slightly. For sausage, reduce time to 15–25 minutes since links are already cooked — just brown and glaze.

Finish with butter

In the last 5 minutes, dot the tray with the remaining 2 tablespoons of butter and toss to melt into the glaze, producing a glossy finish.

Remove the tray and let pieces rest 5 minutes. Serve the burnt ends hot on buns or on a platter. Offer pickles, chopped onions, extra barbecue sauce, and the remaining mop as options. Leftovers can be refrigerated in an airtight container for up to 4 days.