Barbecue Pork Burnt Ends

Chef Tom delivers a twist on a barbecue classic with Pork Burnt Ends.
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[@stevejensen6210]

Man, I really enjoy all your videos. Such a professional presentation and always informative. I never thought of pork burnt ends but will be trying this soon.

[@robertwoodard2277]

I made these this weekend. used a mix of cherry n apple. the wind really sucked so we did the finishing inside in the oven. it was amazing

[@jayworthington6831]

Man I love the quality of your videos. I don't think I'll stop until I have watched them all!

[@DannyHanes]

Followed this video and made some amazing burnt ends for Mother's Day. The wife and kids absolutely loved it and said it was better than traditional pulled pork due to the fun bite-sized pieces. Thanks for a great video!

[@theycallmeeazy]

Chef Tom is my hero.

[@adamdewitte402]

Awesome idea and great channel. Love that you cook without all the bullcrap noises and gimmicks. Just BBQ. I'm trying my first brisket this weekend based on your recommendations on previous videos.

[@superninjaderek]

Hey, good to see a weber instead of the usual YS640

[@allthingsbbq]

A couple Kamado Joe Classic II cooks are coming up as well.

[@nicotronproductions3049]

I watched your video on how to do burnt ends and they were a hit. Cutting them up was a great idea. Thanks for the advice in video!

[@ptcclatlptcclatl1683]

This was a Fourth of July hit. Many thanks for the recipe

[@sharkcitywarrior5485]

Another mouth watering recipe!!! keep the fantastic vids coming can't wait to try these for the next party

[@tweeddeluxe69]

Nicely done! Can't wait to give this one a try, looks like the perfect treat for an afternoon summer bbq.

[@murrdawgsmurray1256]

great video, thanks for making me drool for the past 10 minutes... Need to get a smoker at work!

[@allthingsbbq]

Having a smoker at work is the greatest perk in the world... we believe all companies should provide a smoker for their employees!

[@thedrdoug]

My family loved this. Did it on my pit barrel cooker. Thanks for the recipe.

[@jacobnv3944]

Man every time I'm watching your videos I get super hungry and have this feeling to go and turn on the smoker jaja. but you know Tom not everyone lives in America and some of the rubs and sauces that you are using are very difficult to find. can you make the sauces and rubs homemade? so everyone can make it. that would be so cool. thank you for your videos

[@stevemcqueen1916]

Those turned out beautiful, amazing how lean it looks when fully cooked

[@Gquebbqco]

I'll take the whole plate Chef Tom - Great Video!

[@allthingsbbq]

Thanks man!

[@PostalBarbecue]

Tom loved this recipe! Those burnt ends looked so good that I had to hold myself back from eating my phone! (That's how I watched the video) thanks man. Love what you are doing on your channel.

[@BiggsHomeCookin]

I like this idea... think I might like this better than pulled pork, and is a lot cheaper than beef brisket burnt ends. Thanks :)

[@allthingsbbq]

Cheaper for sure! Not sure which we'd pick, pulled pork or these burnt ends, but since our shoulders come in two packs we won't have to! :)

[@VirtualEatsGuru]

Thanks for all the detail, very helpful and will give it a try this summer!

[@Ajguy]

Looks killer. Did a traditional pulled pork last week, but I like this idea of pork burnt ends. Definitely trying this with my next shoulder!

[@JoineeJoan]

made your recipe yesterday, with real pork ribs, the meatiest version. Didn't have the marinade injection of your brand, but worked one out as from fresh store-bought "apple-ginger-lemon" juice, to which I added soy sauce, english sauce, belgian type molasses and hot sauce. I replaced the yardbird dry rub by a homemade mix of cajun spices. And I looked up a recipe for bourbon-spiked BBQ sauce. Worked out splendid !! Too bad I can't add a picture, it was as pretty as it tasted good. Thank you for sharing this knowledge!

[@allthingsbbq]

Sounds amazing! Thanks for watching!

[@BEARBOTICS2358]

Thanks for ańother great video Chef Tom, my YS640 is shipping Friday and I cannot wait!

[@chriswaite6413]

Great video!! Pork belly also works great for pork burnt ends.

[@teambrewque4386]

Very good video!!! Thanks for all you do!!

[@DelmarvaBackyard]

Excellent video and ideas as always.

[@nolehole]

In a lot of these videos there's a significant amount of the fat cap or other large areas of fat that are trimmed off and I'm curious what you do with this excess if anything? Great video Tom.

[@anoenymous27]

Nolan Goslee yess i have same question too, please answer chef!

[@allthingsbbq]

It's great for sausage making! Just cube it up, throw it in a vacuum seal bag and store in the freezer until grinding your next batch of sausage. Thanks for watching!

[@thomw2219]

I normally render it out and use the fat for cooking in other dishes. It's great for making a flavorful roux or even as a porky vinaigrette.

[@Qpitmaster]

'Burp your smoker...' --- I'm stealing that line! Great video!

[@handcannon1388]

Kinda sounds like a game to play at the bar just before closing time.

[@Mr.Simple.Smoker]

Just so much yummy here. Thank you.

[@frankpotter2151]

Fantastic! Another great cook. Thank you.

[@allthingsbbq]

Thank you for watching.

[@davidstrohmeier9433]

Man i Like your look with glasses... Just perfekt bbq Job ...as usual

[@ericousleyjr9119]

Excellent video chef Tom.

[@AbitOverkilI]

looks great! I'll definitely be trying this one soon

[@paulhudson2293]

Oh my word, this looks incredible! Roll on next summer and I'm going to do this. Sadly the selection of rubs, sauces, and even barbecues is a bit limited in the UK, but I'll do my best.

[@timothywarehime5956]

Lots of great recipes for rubs and sauces. Easy to make too.

[@jamesstrang2037]

Awesome as always!

[@allthingsbbq]

Thanks for watching!

[@jamesstrang2037]

Holy moley is this Chef Tom? I love your videos, you are a bit of a hero of mine. I bought a Webber Smokey mountain about 18 months ago and you're my favourite bbq Guru. I love how you will use fresh ingredients, good work sir! That's it I'm subscribing ! Have a good weekend from James in Perth Australia.

[@calebsweeney5315]

Can you guys do a video with pork burnt ends using a pork belly also that would be awesome? Keep up the great videos.

[@DannyKPhotography]

Nice Chef Tom!! Looks delicious!!

[@allthingsbbq]

Thank you!

[@JaydeAsh]

Very cool idea I will be trying this

[@ALifeofPayne]

I just did some cheese on an offset smoker, turned out great but it'd be cool to see your take on smoked cheese!

[@gbcinthebackoftheclub1366]

best video I've ever seen

[@hardtruth2039]

Looks fantastic!!! Why not dice the pork before seasoning it and putting it on to smoke? More surface area for seasoning and smoke.

[@sskai84]

that taste though, you could the way he ate it that it was Devine in taste

[@rayking3009]

A good venison recipe would be nice. Keep up the good work!

[@housephone8646]

Beautiful just beautiful

[@rustykc]

Hello, after you cut them into cubes how long do you put them on the smoker in the foil pack? in the video you said 4 , 4 1/2 hours into the cook. Is that 4 hours in the foil pack or total? Thanks in advance everyone!

[@bjhills15]

After cubing the meat, I like to mop with sauce and to dust with brown sugar every 30 minutes. Gives you plenty of sampling time before everyone else digs in. Save the sweet burnt end juices for pulled pork au jus.

[@aldphillip2003]

Have you ever done this with pork belly? So good...

[@bigmike11676]

This looks amazing.

[@allthingsbbq]

Thank you!

[@superturboawesome1]

Hey Chef Tom! Another video I watched this week said you "can't" make pork burnt ends! Preposterous!! Thanks for the vid, I'd like to see a head-to-head with some of these naysayers! I know who my money is on

[@jbtalks868]

great video, wouldnt this be better if it was done with pork belly? Would love your opinion on that. Thanks!

[@brand0n0o7]

can't wait to try it. was wondering have you ever tried beef clod (Chuck roll)?

[@jonnsmith556]

can you make a brisket burnt ends I love your videos

[@DerickZ28]

This looks awesome!!! Question, could you do this with a loin or is there not enough fat in a loin?

[@contrerasdp]

Another great recipe chef! just one question, have done similar cooking over the rib tips? that should be a burnt-end-ribs, don't you think?

[@Dadzilla2]

Well now! That was cool

[@lyleswavel320]

try it with pork belly, it's awesome

[@sneakyblackdog]

Nicely done

[@burtjiang6858]

hey atbbq been watching your vids for a while as a starving college student to curb my bbq urges, but just one question, what do you do with all of the trimming? do you make stock or cook down the fat for lard? keep it up!

[@rocketsinclair]

I do something similar but I use those "country style pork ribs." Basically these are trimmings with a similar makeup to the butt. You can find them cheap at the grocery store on sale. The benefit is way more surface area for rub and bark and the cook time is short. Once they are slice tender but not pull tender, get them off, cube, toss in sauce, more rub on top and cook in an aluminum pan until they look "burnt." Those burnt ends that you guys did didn't look burnt enough for my tastes.

[@johnnelson216]

I would like to see you cook Japanese Yakiniku BBQ stuff. I’d like to see your take on that type of cuisine.

[@stormshadowctf]

No.

[@TheRealHengTime]

Chef Tom fashion god

[@BSMOWaterfowl]

Please make a Kansas City style burnt ends video. We would love to see it

[@touwski]

Looks great! Just out of curiosity; did you rest the meat before cubing it halfway through the cook, or at the end of the cook? And does it have any advantage to do so? Most of the time this is (highly) recommended, but I didn't see any resting of the meat in either stages. Keep up the good work, love the channel!

[@stevemcqueen1916]

touwski i think the point was to get it cut up and back on to the grill as quick as possible, giving it time to rest and lose heat would just make it take that much longer to break down and get tender

[@eddiecrooks4543]

Chef Tom yous a beast

[@petepete8862]

Chance the smoker

[@sharkcitywarrior5485]

you think you guys would ever do a pit barrel cooker?

[@ckmoore101]

I want to know, how this compares to the Pork Belly Burnt Ends. I have done the pork belly a number of times, to great success. I am skeptical of the much lower fat content of the shoulder to produce an end result even close to the belly. Has anyone tried both methods?

[@lukewise3790]

I have some country style ribs, that I wasn't sure what to do with. I'm going to try this recipe with them. How will that impact cooking time?

[@allthingsbbq]

It will take less time overall. Just start checking a few hours in and watching the internal temp/tenderness and you'll be good. Thanks for watching!

[@mava8938]

Great video!

[@internetshaquille]

fire specs my boy

[@larrysheetmetal]

This makes me wonder if , Carnitas , rillon are made by confit( cook in low temp. fat) in lard what would f beef cooked in beef suet taste like and what cut of beef you'd use

[@kelbysmith3278]

Omg that looks amazing man. Too bad I don't know how to grill. 😂

[@trevinpendry136]

Could I cut the raw meat into cubes and smoke it like that for a quicker cook like y'all did on a brisket burnt ends video?

[@statortot11]

I LIKE IT!

[@sonnyvallgren332]

Great video, what was the total time for this cooking?

[@christophernyland1256]

I love the guy saying now its 4 -4 1/2 into the cook and see how the chunks are falling apart...they are still like rubber dude! Franklin Barbecue will show you how to cook pork

[@SimpleAtHomeQ]

Awesome have you tried a smoked shrimp scampi?

[@TommyStarwind]

What are those black gloves? Thought they were regular latex gloves at first, but they seem heat resistant.

[@steklein]

Really enjoy your videos. Whats your go to charcoal

[@allthingsbbq]

Thanks for watching! Usually Timber charcoal or Kamado Joe's lump charcoal (www.atbbq.com/gift-guide/for-the-grill-king/kamado-joe-xl-big-block-premium-lump-charcoal-bag.html).

[@wrainey47]

I'm here cause he's rocking that chance hat!! Good look!!

[@thatsallfolks3115]

Arthur Wayne Rainey if you are not here for the recipe get the fuck out of here. Fuck that hat

[@osmoticmonk]

well you're just a little bundle of sunshine aren't you

[@MrReav13]

this dude is one of the most hipster, high pitched voice, beta male BBQers I've ever seen

[@garywagner2732]

Can I smoke this to 170 today, rest overnite cube and finish tomorrow ??

[@andreadelunardi]

i'll try this next week, ok, for the yabird rub but i can't find the smoke on wheels here in italy.. how can i replace it for injections?

[@richardweaver4709]

I would like to see you cook a Gold grad Brisket from Snake Rive Farms on a pellet grill like I have Traeger smokers

[@user-xt5ro1eq8b]

Hey chef Tom, quick question. What kind of meat injector do you use in the video. Ive bought some crummy ones on amazon but I like your pistol type injector.

[@JJMassar]

Tak Eugene Ogihara Butcher BBQ

[@Hazy154]

What is the BBQ you cooked on and what is that heat shield, I'm buying a Weber and that setup is exactly what I'm looking for

[@timothywarehime5956]

Summit. Comes with all that. I love mine

[@robertrodgers1423]

Any updates in technique to this video? Seems like a missed opportunity to cube, season then smoke early followed up by cooking in the glaze as one does pork belly burnt ends.

[@allthingsbbq]

No update to this particular recipe. Here are some other similar recipes: www.atbbq.com/thesauce/recipes/pork-belly-burnt-ends/ atbbq.com/thesauce/recipes/al-pastor-pork-belly-burnt-ends/

[@justaddmusclecom]

Those burnt ends look beautiful. I need to get me a good quality multipurpose smoker like that Weber.

[@fishslayer626]

when you bbq for that long how many more times do you add charcoal to sustain the correct temperature

[@allthingsbbq]

In this pit, zero times. It is incredibly fuel efficient. The only thing we did was add new wood chunks once they had fully burned down. Thanks for watching!

[@elsos8711]

So, would you rather have these Pork Butt burnt ends or Pork Belly burnt ends? I've been binge watching today and think its gonna have to happen in my yard.

[@RaffyMaBoi]

What knife are you using??

[@aitf99]

Rafael del rosario i was wondering that as well. Its SHARP thats for sure...

[@RaffyMaBoi]

aitf99 aitf99 he had a newer vid after this. And it was a wusthof curved boning knife

[@UncleBsBBQ19]

can you possibly do this with the pork loin?

[@johnondrey7548]

You could, but make sure your internal temp is 145F max. Otherwise, it'll be very dry. I suppose you could brine it first, and that might save the day if you coast above 150F... my $.02...

[@lemaitrethemonk]

Ya'll should have more subscribers!

[@TheSlayerIsBack]

what do you do with the trims?

[@ronfontenot4534]

Yum-O!

[@marbo6429]

What do you do with all the flavour you trimmed off...make sausage?

[@rpsmee]

Mother of god.

[@mrskipdiggidy2725]

after putting sauce on,how long until you pulled them?

[@lymh4850]

You don't. It's burnt end so you just serve them in little chunks.

[@mrskipdiggidy2725]

Simulator Mortalis my mistake,I meant after cutting into cubes how long?

[@allthingsbbq]

They'll only need about 10 more minutes on the grill. Thanks!

[@vankula]

Chance baseball cap FTW - nice.

[@akfishguy]

Love your videos. But when doing pork belly burnt ends the fat is key. So why cut it off this shoulder?

[@eyeballll]

Boneless country style ribs are also good to use for burnt ends. Very little trimming to do.

[@llamawizard]

Why not cube the meat before cooking at all? Seems like it would allow for more smoke and rub, and less cooking time.