Warm up your smoker to grilling temperatures 300-350F
Cut the pork shoulder into 1.5 inch steaks.
On a baking sheet, generously sprinkle or coat the pork shoulder steaks of both sides with a light layer of salt, pepper, garlic spice rub and then your favorite BBQ spice rub
When the smoker is up to temperature, put the pork steaks onto the smoker and smoke for about 1 hour or until the bark is set. SmellaQue Tip: Bark on smoked meat is the “flavor crust” of your seasonings that sticks to the meat. The bark is set, when the spice rub you seasoned the meat with, sticks to the meat. To check if your bark is set, light wipe the meat with your fingertip. If the spice rub wipes off onto your finger, the seasonings have not adhered to the meat, keep cooking. If the spice rub adheres to the meat, except for a few granules, then the bark is set. Move the pork steaks to a cutting board and cut into cubes (will be around 1-1.25”)
Place all the cubes into a pan. Generously add more spice rubs to coat all sides of the pork cubes and add ½ -1 cup of brown sugar for every 5 lbs of pork that you started with, at your option, add 2 tablespoons of salted or unsalted butter to the pan (this adds a smooth exterior texture to the burnt ends)SmellaQue Tip: I use disposable aluminum pans for easier clean up afterwards. As the pork burnt ends tenderizes, there will be a lot of juices to help baste the pork. Cover the pan with tin foil and place back into the smoker for at least 1-2 hours, to allow the pork to steam and tenderize.
When you probe the pork burnt ends and it is soft where it probes through easily, usually above 200F, the burnt ends are ready.
In a new pan, transfer the pork ends without any juices/ liquid, add another ½ - 1cup of brown sugar with barbecue sauce and gently toss to ensure all sides of the pork burnt ends are coated. Smoke for an additional 10-15 minutes to set the sweet glaze. Enjoy!!
