Pork Butt Burnt Ends Smoked On The Oklahoma Joe's Highland

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Burnt ends come in many types. Brisket burnt ends made from the fatty point cut. Pork Belly burnt ends which are like lumps of bacon candy. And, what I decided to make today, Pork Butt Burnt Ends, using the Oklahoma Joe's Highland to smoke an 8 pound pork butt with hickory smoke, before cubing it when the internal temperature reached 170 degrees. From there the little porky nuggets went into a foil pan with a bath of barbecue sauce and spices to finish cooking until they were juicy and tender.
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#grilling #cooking #porkbutt #bbq #barbecue

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Опубликовано:

26 июл 2018

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Комментарии : 136

@perryanderson9127 4 года назад

I've made these quite a few times on my pbc and everyone loved them

@BigLewBBQ 6 лет назад

Good cook Rye! Burnt ends are an hors d'oeuvre.

@CookingWithRy 6 лет назад

Yes they are!

@juanar6233 3 года назад

Looks amazing my friend! Have to go shopping for that seasoning.

@bigsmokeybonesbbq3720 5 лет назад

Man! You're killin it Ry. I love watching these new to me videos excellent

@CookingWithRy 5 лет назад

Thanks! Glad you're enjoying the videos :)

@budlightdaddyjuan 6 лет назад

Brunt ends is definitely on my cook/grill/smoke bucket list.

@CookingWithRy 6 лет назад

You can't miss with them :)

@ryanholyoak2144 6 лет назад

Looks really good. You always make the recipes look easy and delicious.

@CookingWithRy 6 лет назад

Thanks! I try to keep things fairly uncomplicated :)

@phillieb30 6 лет назад

Cooking With Ry ...simple is often the best way, I think because we have evolved with it for eons, it inherently tastes better. But, augmenting with layers of flavor is so much fun and its delicious.

@THEREALSHOWBBQ 6 лет назад

They look so good bro. Absolutely delicious pork candy.

@CookingWithRy 6 лет назад

The words Pork and Candy are meant for each other :)

@mimblewimble843 4 года назад

Ry, Thank You for doing these! I was thinking butt and burn ends this weekend. I did a pork butt on my PBC! Pete

@popskitchen6513 2 года назад

I tried this yesterday, they were pretty good I must say, I couldn’t get them as dark as I would have liked, didn’t want to risk overcooking them. Thanks!

@Job220701 4 года назад

Ry, if there was any video that drove me crazy it, it HAD to be this one. This is a new process to me and I can't wait to try it. It will have to be on a smaller scale due to the size of my pit. I'm still drooling after an hour the show was over.....Many thanks. jim o'brien, louisiana (Geaux Tigers)!

@jtpatterson5003 4 года назад

Been watching your videos since I started smoking a few years back. Thought about doing Burnt ends with a pork butt and went straight to your channel first to check and see if you had anything. Love the recipe and love the video. I appreciate all your videos good sir! Thanks and Cheers!

@CookingWithRy 4 года назад

Thanks so much!

@sneakyblackdog 5 лет назад

Dude, your killing me, they look awesome

@paulsenj3158 Год назад

Good job !

@CurrySoSpicy 6 лет назад

Looks good uncle Ry

@AceFrenemy 6 лет назад

This looks great. I'll definitely be making this next weekend.

@CookingWithRy 6 лет назад

Great use for a butt if you're not going to be pulling it :)

@AceFrenemy 5 лет назад

My pork butt is in the smoker. Can't wait for the results.

@CookingWithRy 5 лет назад

Awesome! Make sure to share how it turns out :)

@prestonbuffington954 6 лет назад

Those looked great Ry, you nailed it.

@CookingWithRy 6 лет назад

Thanks!

@jkentsan 5 лет назад

@@CookingWithRy Would you change anything next time?

@CookingWithRy 5 лет назад

@@jkentsan I would have made more of them :)

@onlyychevys 6 лет назад

I like it! Think I will be doing this. Thumbs up!

@CookingWithRy 6 лет назад

Just another use for a good butt :)

@jammywhite3628 3 года назад

Working on my first pork butt burnt ends thanks! (Weber kettle) Hickory and cherry we will see how it turns out

@chadhipwell192 6 лет назад

Hey Ry, My second comment on one of your video's, I did this method on a pork joint yesterday and it turned out perfect. As your other vid, I also did 5 X Turkey legs (not all from the same Turkey.haha.) I can tell you 8 people ate very well yesterday. Keep them vids coming buddy. I'm am also just a guy who likes to cook..... from watching your vids. Inspirational cooking.

@CookingWithRy 6 лет назад

Thank you much :)

@wesleymitchell3614 6 лет назад

They look amazing man I can't wait to try them myself

@CookingWithRy 6 лет назад

Just be careful if you have dogs. Mine are still looking at me strange for not giving them any :)

@wesleymitchell3614 6 лет назад

Lol no dogs unfortunately but I am married to a family who hates BBQ so it's all mine.😁😁😁😁😁

@CookingWithRy 6 лет назад

How did you manage that?!

@mestoe7338 2 года назад

Love this guy! Not sure why, but when he was making the rub, I laughed my ass off!

@CookingWithRy 2 года назад

I hope you were able to reattach it :)

@CookinWithJames 6 лет назад

great cook. looks good!! i have the same smoker as you!! i love it!! definitely people are running and tripping to get to it. lol !!

@CookingWithRy 6 лет назад

The tripping didn't last long as they were gone in a flash :)

@ptcclatlptcclatl1683 5 лет назад

My Dr. said I can't watch your vids anymore.

@billyrogers8384 6 лет назад

Looks Amazing! I used a water bottle with a few holes on the top when my sprayer broke.

@CookingWithRy 6 лет назад

Yeah sometimes you've gotta make do. I remember once LONG ago when my friends had to light the charcoal in their BBQ with Peach Schnapps :)

@phillieb30 6 лет назад

Yummers! I have a shoulder butt that I will be smoking this weekend and I will head over to Trader Joe's for the spice blend/mix, but the bbq sauce is going to be Sweet Baby Rays original. Thank you for inspiring Ry!!!

@CookingWithRy 6 лет назад

I love SBR. Good stuff :)

@RaspberryRockOffGridCabin 6 лет назад

"If I didn't have any teeth I could gum this," is now my favourite phrase.

@CookingWithRy 6 лет назад

I'll put it on a shirt :)

@natejm 5 лет назад

2 cents time... That’s some delicious looking pork. When you foiled the cubes the first time, I usually cover with a piece of parchment paper before the foil wrap. The idea is to get the parchment down on the meat and sauce as close as possible. It reduces the steam between the foil and meats/sauce. I don’t know the science behind it, but it seems to hasten the braising process to tenderize quicker, without losing too much crunch on the bark from smoking or roasting. I haven’t tested this theory on any bbq or smoking recipes, but it absolutely made a difference in my ribs/roasts done in the ovens. So could be another tactic to experiment with. Great cook. Cheers.

@CookingWithRy 5 лет назад

Interesting idea. I may have to give that a try. Thanks!

@johndavidson940 3 года назад

Those looked delicious. I was thinking of these the other day. And wouldn't you know it, a local grocer has country style ribs on sale this week. Gonna give this a go this week. The 9 1/2 hours I am hoping can be cut back to 5-6 huors, but we'll see how it goes.

@TheFlatlander440 6 лет назад

Great vid RY and I like the way your burnt ends came out, juicy and tender. Many folks over cook them until they are really crispy but I prefer them like yours. By the way, I'm surprised that you didn't wrap the aitch bone and meat in foil and continue to smoke them at the same time. That would have made some awesome pulled pork sammy's for an appetizer, lol. Thanks for sharing RY and it's hard to believe that when I subbed to your channel last summer, you only had about 250 subs. Cheers and keep up the awesome vids mate!

@CookingWithRy 6 лет назад

Thanks! I know, it's been a crazy year. And that bone is probably going onto some split pea soup :)

@TheFlatlander440 6 лет назад

Now that's a great idea RY. Good stuff for a Winter vid.

@D11Alpha 6 лет назад

My invitation to the feast musta gotten lost in the mail! Lol. Man, that looks good.

@CookingWithRy 6 лет назад

They were gone in a flash :)

@D11Alpha 6 лет назад

😭😜

@LassesFoodAndBarbecue 6 лет назад

Looks delicious. Its sometimes hard to get porkbelly here, so the first few times i made burnt ends i used porkshoulder. Since then i have done porkbelly and brisket burnt ends, but due to the lower price i favour the porkshoulder. :)

@CookingWithRy 6 лет назад

The shoulder works really well. I'd still rate pork belly above it, but not by much :)

@ncwoodworker 2 года назад

Started my BB at 9:30 this morning. It’s now 4:00 and the internal is 165F. I want this ready at 7:00 so everything is on schedule. Started with a 9 pounder and used the brown sugar with Raichlen’s KC smoke rub. I’ll use the Rufus Teague smoky apple. I’ll let you know how it turns out.

@ncwoodworker 2 года назад

Best BBQ I’ve had in a long time. Everyone loved it. It so much fun grilling all day and anticipating the results. Side dishes were corn on the cob wrapped in foil and ginger, apple cole slaw.

@trinityking7799 3 года назад

I wonder if you cut it in half long ways and deboned it to have more surface area for more bark if it would be as tender?

@elvinrueda7599 2 года назад

Great video and gave me an idea instead of smoking it whole cut the butt in cubes season put them on a cooling rack than smoke them so they all can get a bark on them just a thought. Keep up the great work on your videos always enjoy them.

@CookingWithRy 2 года назад

Thanks!

@deirdrehill9480 5 лет назад

That was delicious. So glad we live near you. What’s for dinner?

@CookingWithRy 5 лет назад

You missed the Tri Tip!

@AT_68 6 лет назад

I'm still drooling. Regarding the dropped piece - 15 sec. rule should have been in effect. My problem - my dogs would have caught it before it hit the floor.

@CookingWithRy 6 лет назад

One of our dogs hovers under me when I'm tasting :)

@robertweber3140 6 лет назад

First to like. LOL. Great video. You killed it Ry, just wish I could be there to help you consume it!!

@CookingWithRy 6 лет назад

There were plenty of volunteers. Including the dogs :)

@glfjunke258 3 года назад

Can you tell me where to get the insulated gloves to go with my nitrite gloves. Thanks much.

@mikerouswell5685 3 года назад

Ry, I really like your videos. I found out about your channel from Smoky Ribs quite a while ago. Watched your smoked ham burnt ends vid just before this one. The pork butt burnt ends are taking a while. I am wondering if time could be saved by cubing the pork butt before smoking, more or less following your smoked ham burnt ends recipe?

@CookingWithRy 3 года назад

I think that would work great!

@aussievaliant4949 6 лет назад

How much did the family actually get, haha?! Looks amazing!

@CookingWithRy 6 лет назад

I was generous. Sorta :)

@AlphaTwin 4 года назад

So I noticed with pork belly burnt ends you cubed them up before cooking (which is what I also do) but you cooked the pork butt to 170 and then cubed it. Just curious, why? Is the pork butt just not fatty/forgiving enough with less Intramuscular fat than the belly to be able to do this? Just curious, I'm going to be making a small 4 pound shoulder into burnt ends since it's considerably cheaper than a belly and I noticed you didn't do them the same way. Thanks, and great channel.

@CookingWithRy 4 года назад

Really it was just to try something different. I think cubing first ultimately gives better overall results :)

@davevaness4172 3 года назад

I am going to try this but I want to smoke the pork one day and cube, sauce , and finish the next day. Do you have a recommendations for smoke times for the second day? Thanks

@CookingWithRy 3 года назад

It's all about tenderness, not so much time, but I'd plan around 3 hours to be safe.

@joegillum 6 лет назад

I wonder if this would be even better with the HOT and FAST method people are using in comps now? I.e. go higher on temp to get a crazy bark up to internal temp of 170, then pull and make the burnt ends. You're not leaving the meat exposed to the high temps after you make the ends and put them in sauce, so maybe it would work? Not sure if H&F is as good for shoulders usually since they are a much thicker cut than brisket (which is what I hear H&F is for)... thoughts? Looks awesome as is though! Going to find that Trader Joe's spice for sure :), thanks for the heads up.

@CookingWithRy 6 лет назад

That would actually be a fun experiment to try. I've never done hot and fast on Pork Butt, only brisket. Maybe a future video :)

@RiverCityBBQ 6 лет назад

I have a video where I did a pork butt hot and fast on my gateway drum. Pretty much the only way I cook them now. Can knock them out in no time.

@marciaprobst5745 6 лет назад

Is there a reason to not cube it before the initial cook? That way all the pieces would get bark and I might think it would come up in temp a bit quicker. (No idea am new to this stuff)

@CookingWithRy 6 лет назад

It's possible. But it's also quite tough when cutting uncooked, and getting meat away from the bone can be a trick. But if you wanted more bark using this method you could roll the cubes in some rub and smoke them further in a wire basket, similar to what I did in my Pork Belly Burnt End video.

@jonandrews6299 6 лет назад

Sorry to jump in on your conversation but I had the same question as Marcia. One option you could try and it's something I'm going to try out is to get some country style ribs (essentially sliced pork butt) and then cube them without then having to worry about the bone. This will be a little more expensive but I'm definitely excited to give it a go.

@CookingWithRy 6 лет назад

The country style ribs is a great suggestion :)

@eagletlonglegs5234 5 лет назад

I've done this. My local grocery store will cut meat for you for free when you buy it. I have them cut it into cubes, smoke it on a rack, then place in a foil pan and cover.

@ptcclatlptcclatl1683 5 лет назад

Ry, what's on the menu for the Fourth of July? I've asked Malcom Reed from how to BBQ ringtone and chef Tom from allthingsbbq to get together for suggestions and you would be a great addition.

@CookingWithRy 5 лет назад

Really good burgers. That's my Independence Day tradition. Nicely grilled with simple, fresh toppings :)

@tomhopper1193 2 года назад

I see you use an Oklahoma Joe Highlander. I used to do competitive bbq on the Kcbs circuit and had a beautiful lang smoker that cooked fantastic. Years later I sold it and gave up the competitive cooking and was looking for a decent backyard smoker. I bought the Oklahoma Joe and for the life of me could not get good que from it. I tried every trick in the book and nothing. Needless to say I gave the smoker away and went to a cake smoker. Did you have to do anything special to your smoker to get your que cooking right. Thanks, good looking site and food.

@PhillipCummingsUSA 6 лет назад

I probably would have picked the piece up off the floor.

@CookingWithRy 6 лет назад

I would have lost a finger trying to get it before my dog :)

@MitchTucker77 2 года назад

Can I ask why you decided to smoke it and then cut it, as opposed to cubing it up and then smoking the cubes? I've wanted to try this.

@CookingWithRy 2 года назад

Not really sure why. I try different methods at different times :)

@bigguy8416 6 лет назад

Sorry to ask you this Ray what video do you have your homemade barbecue sauce on

@CookingWithRy 6 лет назад

Hey there! I haven't done a video on homemade sauces yet, but it's one the to-do list :)

@toysdoneright 5 лет назад

Could you cut the butt long ways before smoking to get more bark edges? Would it take as long to cook to 170?

@CookingWithRy 5 лет назад

You certainly could do it that way. I just decided to make it this way this time. You'd probably get a reduction in time to that first temperature threshold, but it's still all about tenderness :)

@chrisg2739 6 лет назад

When did every cubed piece of BBQ become a “burnt end” burnt end is a brisket thing. Now we have burnt end pork butt, meatloaf, ribeyes, fish sticks and probably hot dogs.

@CookingWithRy 6 лет назад

The odd thing is, I never make them out of the point. I love just slicing and eating that piece of brisket.

@chrisg2739 6 лет назад

Cooking With Ry I love it all!! Just found it weird that lately burnt end is being applied (not picking on you my friend, all BBQs are doing it) to cubed and cooked pieces is all. Maybe it’s the evolution of the hobby.

@CookingWithRy 6 лет назад

Although I draw the line at Fish Stick Burnt Ends :)

@chrisg2739 6 лет назад

Cooking With Ry Hahahaha I usually got the fish stick burnt ends 30yrs a go as a kid haha mom didn’t pay much attention. Now those ribs you made a week or so ago old school!!

@jkentsan 5 лет назад

For a 9 hr smoke, it looks like you go thru a lot of wood. Don't you supplement the firebox with additional charcoal periodically? Pork butt burnt ends? Great idea. I may try it.

@CookingWithRy 5 лет назад

When using the offset, I try to stick to wood since I more or less can anticipate the temps :)

@jlathem56 6 лет назад

Those would make a great BBQ sandwich. Just make it simple with a scoop of good vinegar base slaw on top of the meat and your tongue will slap the back of your head while you are eating!

@CookingWithRy 6 лет назад

That's exactly what my wife does with the slaw she makes :)

@rnmike1569 6 лет назад

Looks AMAZING!!! I’ll take the chunk off the floor!

@CookingWithRy 6 лет назад

LOL

@colton6857 5 лет назад

Anyone know if I could do this in the oven?

@CookingWithRy 5 лет назад

You would not get the smoke flavor but you could replicate the temperatures and the cooking process in the oven :)

@gena4357 6 лет назад

If you are in So Cal, where do you get your wood?

@CookingWithRy 6 лет назад

I get my wood at The Woodshed in Orange County: thewoodshedoc.com/

@bigguy8416 6 лет назад

It would be nice if you gave the recipes

@CookingWithRy 6 лет назад

The recipes are in the video. I sometimes put complicated ones in the descriptions, but prefer to show and tell.

@slybee1 5 лет назад

When you unfoiled the pan at the end it looked like you accidentally invented a new dish. BBQ Carne Adovada. I'd roll that up in a tortilla.

@CookingWithRy 5 лет назад

LOL. Works for me :)

@slybee1 5 лет назад

@@CookingWithRy I'm taking a page out of your playbook. Being I'm from New Mexico, I am going to execute everything that you did up to the sauceing. Instead of BBQ sauce I'm going add red chile sauce then braise it to the finish. Smoked Carne Adovada. I'm actually doing a burnt offering tomorrow. Keep up the good work.

@tedjackson5272 6 лет назад

I just had a FoodGasam

@CookingWithRy 6 лет назад

Sit down. Breathe slow.

@EddyGurge 6 лет назад

My two complaints: #1 cutting on a sheet pan. #2 I'm not there to eat them.

@CookingWithRy 6 лет назад

#1 Sort of a lousy knife, so I wasn't worried about it. #2 They were gone before I could fight for seconds :)

@ForgetU 6 лет назад

What's the pros and cons of using, oh say mustard glaze to hold on the spice rub..? Anybody can chime in, not just the Man - Ry.

@CookingWithRy 6 лет назад

I'm not a binder guy. Just personal preference. But I'm sure others have suggestions :)

@adamruiz5789 5 лет назад

Question totally not about the food Why the NASA hat?

@CookingWithRy 5 лет назад

Just a space nut. I spent a week at Kennedy Space Center on a research trip for a project. Dream come true :)

@adamruiz5789 5 лет назад

Cooking With Ry very cool. If I could I would have the science channel on 24/7 and watching some show about the universe lol. My wife just puts up with it but I’m hoping my son develops some real interest in the subject when he gets old enough.

@jamalpeoples3736 5 лет назад

You wasted a ton of time for no reason whatsoever. You should have just cubed them from the start. Could have gotten a ton smoke on all pieces and got bark on all the pieces from the start. This a waste of time.

@CookingWithRy 5 лет назад

Not everything is about getting things done faster.

@jamalpeoples3736 5 лет назад

@@CookingWithRy may not be, but the purpose of burnt ends is just that. The bark you get on every last piece. That's why the cube at the beginning is almost required. Without that bark, why even have burnt ends?

@CookingWithRy 5 лет назад

It's not required. Almost no one makes brisket burnt ends like you describe. You cook the brisket first, then cube the point and make them into burnt ends. The same goes for pork butt.

@jamalpeoples3736 5 лет назад

@@CookingWithRy b/c it's brisket. They only take the top, where the bark is. You claim to know about bbq. If you put a piece of brisket in a box that doest have that bark from the point its not a burnt end now is it.

@CookingWithRy 5 лет назад

I guess you can make things your way, and I'll enjoy how I make things my way.