- Hey everybody, I'm Chef
Tom with All Things Barbecue and today we're making pork burnt ends. (water dripping) So you guys are probably
familiar with burnt ends. They're that delicious piece of meat, those little cubes that
come off of the point meat from the brisket. It's one of my favorite
barbecue things to eat. Well today we're gonna
be doing that with pork. See, pork butt, or the
Boston butt pork shoulder is very similar in texture
to that point meat. You got a lot of
intramuscular fat in this cut just like with the point. So what we're gonna try and do is recreate the burnt ends using pork. Well the first thing we're gonna do is get our pork butt trimmed up. I'm gonna remove the fat cap because we wanna get down to the meat
where we can get the smoke and the seasoning right into that meat. There's plenty of fat
underneath the fat cap and running through the muscle to keep this nice and
moist while it cooks. So we can get this out of
the way to make sure that we can get the most flavor
on this thing as possible. So I'm just cutting
that white piece of fat down to where I see the red meat and you guys can see the layer. This is the fat. This is the false cap. That's just a thin layer of muscle. And then another layer
of fat underneath that. So we're gonna get all the
way down underneath it. And we typically remove
the fat cap anytime we're doing a pork shoulder like this. So anytime that I'm
trimming a pork shoulder I'm always going to run
my hands over it to feel if there are any hard pieces sticking out. It looks like they've done
a good job of trimming this but it's not uncommon to
catch some cartilage or even a little bit of bone
that's been left behind. We are gonna take off this excess fat anywhere we find it. And then the next thing we wanna do is you'll find on this bone
end, here's that blade. Open up this crevice and trim out all the stuff from in
between these muscles. So you can very gently slice. And these naturally just wanna pull apart. And as a matter of fact, today, we're not cooking any sort of
competition style barbecue. There's no rules that say
we have to leave this intact so to expedite the process,
I'm just gonna follow this bone, and cut it right in half. So now we've got the blade bone here in this smaller piece of meat. And with the bone in it's
gonna cook a little bit slower but it's smaller so it should cook even to our larger cut of meat. And now we've got all this
stringy stuff, this fascia. It's just gonna be something
you're chewing on later and we'd rather have some rub on the meat rather than have that stringy stuff there. We got this pork all trimmed up so now it's time for seasoning. We're gonna be using our classic
pork seasoning combination today, The Smoke on Wheels Pork Injection with Plowboys Yardbird Rub. Alright so I'm gonna go into the roast, create a little pocket. Pump a little bit of injection in. You're always gonna have a little bit come back out at you and that's alright. That's actually gonna act
as a binder on the outside for the rub when we get to that point. I'm just working in a grid
pattern to make sure that I get all of the space covered. Alright you can see we've
pumped this thing up. It's holding a lot of liquid,
which means it's gonna retain a lot of moisture. And in addition to that, we're getting all the flavor from this marinade. Which in this case, it's
got pineapple juice, there's some soy sauce,
these are the flavors that really compliment pork really well. And then here on this
bone end I just kind of have to work around the bone to find those pockets of meat where we can add a little bit
extra flavor and moisture. Now we're just gonna hit all the surfaces with our Yardbird Rub. We're not gonna go too heavy with this because we don't want it to be too salty but we are gonna give it a good coating. The great thing about
cutting this butt in half is now we have more
surface area to work with and we can get more smoke penetration as we smoke this thing. Today we're gonna be
smoking our pork on the Weber Summit Charcoal Grill. It's a really cool grill,
we're gonna add some wood chunks to the charcoal
so we get a really nice Cherry wood flavor and the
color from that Cherry wood's gonna look great on the pork too. We're gonna cinch down our airflow and let this thing ride at
about 250 degrees today. Alright so we just closed the lid up and as this thing comes
back up to temperature we're gonna adjust our
airflow so we're running at 250 to 275 today. But the really great thing
about this Weber Summit Charcoal Grill is that it's not ceramic so it doesn't hold so much heat and you can easily adjust where you
want your temperature to be. Now as we get our airflow
right this smoke's gonna thin out, be nice thin blue smoke and we'll get a really beautiful smoke flavor on our pork today. We're about two hours
into our smoke on our pork and our initial chunks of
wood that we put in there have burned all the way through. I wanna add just a little bit more smoke so we're gonna throw a couple
more chunks on the charcoal. We'll just move the
grate aside for a moment. Got a couple more chunks of our Kiln Dried Cattleman's Grill Cherry Wood. Throw those right over the hot coals and get our meat back
on as quick as possible. One of the things you can
do to make sure you're getting the best smoke flavor possible while you're cooking on this grill is every 45 minutes to an hour open this guy up and burp it. See that lets that old smoke out and it clears the way
for us to have new smoke that won't just sit and get stagnant and make your food bitter. Here we are about three
hours into this smoke and our pork's looking really
beautiful on the outside. The color is awesome. The internal temperature sitting at about 170 degrees fahrenheit. What I wanna do now is
pull it off of the smoker and dice it up. Alright so we're gonna
pull this bone out of here. As you can see this isn't
done cooking all the way yet because it doesn't pull out super easy. Now we've yet to really break this down so it's still really tough but we're gonna finish
that cooking process while it's in the cubed form. You might even think this
looks a little bit dry right now but that's because
all of that connective tissue hasn't broken down yet and that fat hasn't been able
to melt out into the meat. We're gonna see that in the
next stage of cooking here. Check that out. So that is some of that stuff
that has yet to break down. It's still really hard. This is fully cooked technically but you wouldn't wanna eat it just yet because it's a little bit tough. Now we're gonna place this on some foil so we can wrap this up and
get these to braise down and get really tender. And you'll wanna capture any
juice that comes out of there so you can add it to the foil pack. I'm gonna wrap this up nice and tight. Alright we'll throw this back on the grill to finish cooking. And at this point I'm
gonna open up our airflow just a little bit. We can cook this a little hotter now that we're done smoking. I know a lot of you guys
are cooking on pellet grills at home so now would be
the time to turn it up to about 350 degrees. This is four to four and a half hours now into the cook and these pieces are getting to where when you squeeze them they wanna fall apart, which means they're nice and tender. So we're gonna remove these from the grill and sauce 'em up. Alright at this point, we're
gonna give these a toss. Add some barbecue sauce to them and I've opened that pit up so that they can get nice and hot. If you're running at 375,
400, that's a good place to be but we are gonna tack the
sauce up on the grill. But what we're saucing with today is Smoke on Wheels KC Bootleg. This is a really great sweet sauce. It's got some really
interesting notes in it, though. You'll like the bourbon,
there's some cola in there. Even a little bit of celery seed in there which adds a really cool complexity. Alright, so these are nicely sauced. You can see some of them
are falling apart already but a lot of them are holding together. That's our pork burnt end right there. What I wanna do is stick
this back on the cooker, let that sauce set up to the meat and then we're gonna be done. Alright, there we have it. Sauce is tacked up nicely. Give that a little toss. And here we have some really tender, really beautiful pork burnt ends. That's fantastic. I love the smokey-ness. I mean that's barbecue flavor. That's barbecue pork at its best and in the form of a
burnt end, can't beat it. Put those out on a platter at a party and you just became
everyone's best friend. Thanks so much for watching. If you enjoyed the video,
please hit the subscribe button. And if you have any questions or comments or if there's anything
you'd like to see me cook let me know in the comment
section down below. For more recipes, tips, and techniques, head over to thesauce.atbbq.com. All things barbecue, where barbecue legends are made.
