Anyone Made Masterbuilt Burnt Ends Boston Butt Bites?

PA Mom-mom · ‎05-27-2015

We love to smoke, and we are planning on making the burnt ends recipe soon. If you have made this recipe, is there anything you would change? Also, the recipe calls for covering the pan after you cut up the bites and smoking for an additional 90 minutes. Does that sound right to you? The smoke flavor won't get in if the pan is covered.

Nightowlz · ‎03-11-2010

Yum Sounds Delish!!! I will have to try this some time.

Recipe sounds good too me. It smokes for 2-3 hrs or internal temp of 160° so you will get that smoke flavor.

Cover with foil like it says. It will keep the meat from drying out while it finishes cooking. Just don't forget to remove it last 30 mins to channelize that bbq sauce.

What time is dinner? LOL!!!

Burnt Ends Boston Butt Bites

INGREDIENTS

3-4 lb boneless Boston butt
Mustard to taste
BBQ rub to taste (your favorite kind)
Butter
Honey to taste
Brown sugar to taste
BBQ sauce to taste

INSTRUCTIONS

Preheat the smoker to 250°F.
Trim the fat off the meat. In an aluminum pan, coat the meat with mustard and rub.
Smoke for 2-3 hours or until the internal temperature is 160°F .
Cut the meat into 1" x 1" cubes and place in a new aluminum pan.
Pour some, not all, of the juice on top of the meat. Put 5-6 pats of butter on top. Drizzle with honey and BBQ sauce to taste. Sprinkle brown sugar on top.
Wrap the top of the pan in aluminum foil and smoke for an additional 90 minutes.
Remove foil and stir. Remove excess juice and drizzle more BBQ sauce on top.
Increase the temperature to 350°F for propane or 275°F for electric. Smoke for 30 minutes to caramelize the BBQ sauce.
Stir and enjoy!

PA Mom-mom · ‎05-27-2015

@Nightowlz Thanks for your reply. I guess I was thinking about the fact that the inside cuts won't have smoke flavor.

grandma petes · ‎03-09-2010

They look and sound delicious. I would love to eat them, but I don’t own a smoker and really considered getting one....hmmmm.....maybe....😎

tiny 2 · ‎03-10-2010

@grandma petes wrote:
They look and sound delicious. I would love to eat them, but I don’t own a smoker and really considered getting one....hmmmm.....maybe....😎

I am wanting one myself. Are they ok to use in winter? What is the best size?

PA Mom-mom · ‎05-27-2015

@tiny 2 wrote:
@grandma petes wrote:
They look and sound delicious. I would love to eat them, but I don’t own a smoker and really considered getting one....hmmmm.....maybe....😎
I am wanting one myself. Are they ok to use in winter? What is the best size?

@tiny 2 We have the 4 rack and usually fill 3 or 4 of the racks when we smoke. Also, we do smoke in the winter. The only problem is extreme cold; the smoker won't be able to come up to temp in extreme cold. If you google keeping a smoker warm, you will see some hillarious ways people keep their smokers warm.

tiny 2 · ‎03-10-2010

@PA Mom-mom wrote:

@tiny 2 We have the 4 rack and usually fill 3 or 4 of the racks when we smoke. Also, we do smoke in the winter. The only problem is extreme cold; the smoker won't be able to come up to temp in extreme cold. If you google keeping a smoker warm, you will see some hillarious ways people keep their smokers warm.

@PA Mom-mom Thank you for your quick reply. I did google. Some are very creative LOL. I have another question. Do you have one with a window or solid front? It seems the window would allow more of a temperature drop.

PA Mom-mom · ‎05-27-2015

@tiny 2 wrote:
@PA Mom-mom wrote:

@tiny 2 We have the 4 rack and usually fill 3 or 4 of the racks when we smoke. Also, we do smoke in the winter. The only problem is extreme cold; the smoker won't be able to come up to temp in extreme cold. If you google keeping a smoker warm, you will see some hillarious ways people keep their smokers warm.
@PA Mom-mom Thank you for your quick reply. I did google. Some are very creative LOL. I have another question. Do you have one with a window or solid front? It seems the window would allow more of a temperature drop.

@tiny 2 Ours has a window because it was the style that was on sale. I tend to agree with you about it not being quite as insulated as a solid door. No, you certainly don't need the window, and you have to clean off the schmutz every time (or not!).

Nightowlz · ‎03-11-2010

@PA Mom-mom wrote:
@Nightowlz Thanks for your reply. I guess I was thinking about the fact that the inside cuts won't have smoke flavor.

@PA Mom-mom

I see what you mean since you smoke the pork butt for a while then cut into 1 x 1 bites. It should all still have smoke flavor to it.

I'm sure the foil at the end is to keep the mositure in.

I looked at some other recipes online where you can cook the pork butt using the in-direct cooking method on a regular grill then cut into bites to finish.

Same method was used for making them in the oven.

Some use brisket, pork butt, pork belly, even saw one that used chuck roast.

Let me know how it turns out. My mouth is watering. Yum!!!

DH picked up a smoked ribs & a tri tip at the meat market yesterday. It's too hot to cook. LOL!!!

Nightowlz · ‎03-11-2010

@PA Mom-mom

Did you ever make these?

We finally made them yesterday. It took longer to cook because DH put the smoker on 225° instead of 250°. By the time that got finished so we could put them back on the smoker to caramelized it was getting late & we were both hungry so it did not get caramelized like we would have wanted but none the less they were really good.

Next time I will make sure he puts the smoker on the right temp.

They sell half butt's at Aldi's if you have one of those in your area. I picked up 1 that weighed 3 1/2 lbs.

Was not sure how much honey & brown sugar to use since it just says add by taste. DH thought I put enough brown sugar on it but I think it could have used more. Depends on how you like it.

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