A comprehensive large-scale BBQ burnt ends recipe using a 10 lb pork shoulder with a two-stage smoking method: low-and-slow smoking followed by cubing and re-smoking with a glaze. The structured approach to achieving deep bark and smoke absorption translates well to restaurant prep workflows and batch cooking.
#bbq #porkburntends #smokedmeat #bbqrecipes #lownslow #cooking
FULL RECIPE
INGREDIENTS
• 1 whole pork shoulder (approx. 10 lbs, bone-in)
• Duce’s Wild Mustard BBQ Sauce (for binder)
• Duce’s Wild Original Rub
• Brown sugar
• Apple juice
• Honey
• Butter
EQUIPMENT
• Smoker
• Meat thermometer
• Knife
• Mixing bowl
• Basting brush (optional)
METHOD
1. Prep the Pork Shoulder
Pat the pork shoulder dry and coat generously with Duce’s Wild Mustard BBQ Sauce as a binder.
2. Season
Apply an even layer of Duce’s Wild Original Rub over the entire pork shoulder.
3. Smoke
Preheat your smoker to 250°F.
4. Place the pork shoulder in the smoker and cook for approximately 6–7 hours, or until the internal temperature reaches 175°F.
5. Cube the Pork
Remove from the smoker and allow it to cool slightly.
6. Cut the pork shoulder into uniform cubes.
7. Build the Burnt End Mixture
In a bowl, combine:
Brown sugar
Apple juice
Honey
Butter
Additional Duce’s Wild Original Rub
8. Toss the pork cubes until evenly coated.
9. Back on the Smoker
Place the coated cubes back into the smoker at 250°F.
10. Cook for 1 additional hour so the cubes can absorb more smoke and develop extra bark.
11. Sauce & Finish
Toss the cubes with Duce’s Wild Sauce.
12. Return them to the smoker for 10 minutes to set the glaze.
13. Serve
Serve hot and enjoy.
