Pork Burnt Ends

Pork Burnt Ends Recipe

Recipe Items

A full “packer” brisket consists of two muscles: the flat and the point. The flat is the leaner of the two, and the cut from which we get brisket slices. The point is much fattier and provides us the succulent, delicious, fatty BBQ wonder that is burnt ends. Looking at the thick veins of fat that run through point meat, it’s not a stretch to compare the point to the Boston Butt from a pork shoulder. This, of course, begs the question, “Can I burnt ends a pork shoulder?” Yes. Yes, you can.

Pork Burnt Ends Recipe



Preheat your Yoder Smokers YS640 to 250°F. Trim the fat cap from the pork shoulder. Cut the shoulder in half. This will create more surface area on which you can apply more rub. It also decreases the overall cooking time. Inject with Smoke on Wheels Pork Marinade & Injection. Wipe the excess liquid off of the outside of the pork with a paper towel. Season with Plowboy’s BBQ Yardbird Rub and Kosmo’s Q Killer Bee Honey Chipotle Rub.

Smoke the shoulder until the internal temperature reads 170°F on an instant read thermometer like the Maverick PT-75 thermometer.

When the internal temperature reaches 170°F, remove from the cooker and slice the shoulder into cubes. Wrap the cubes in foil, or place in a foil pan and cover with foil. Return to the cooker and turn the temperature up to 300°F. Continue cooking until the pork is very tender, about 205°F internal temperature.

Remove the pork from the cooker. Toss in Blues Hog Smokey Mountain Sauce and return to the cooker, uncovered, to set the sauce. Cook 10 minutes more. Serve hot.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

We’re using boneless Boston Butt pork shoulder, but you can do the same with a bone-in butt, you’ll just have to cut around the blade bone.

We’ve cut the boneless butt in half to create more surface area on which we can apply rub. This will also cut down on the cooking time.

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