Bacon Burnt Ends
Cubed slab bacon smoked low and slow, then tossed in a sticky brown sugar and BBQ sauce glaze. These bacon burnt ends deliver chewy, smoky, caramelized bites that vanish from party trays in minutes.
Equipment
- Smoker pellet grill, offset, or charcoal grill with indirect setup
- Wire cooling rack for smoking phase
- Disposable aluminum pan half-size for glazing phase
- Aluminum foil for covering during braise
- Sharp knife for cubing the slab bacon
Ingredients
Bacon
- 3 pounds slab bacon unsliced, good marbling
Dry Rub
- 2 tablespoons BBQ rub your favorite pork rub
- 1 tablespoon black pepper coarsely ground
Glaze
- 1/2 cup BBQ sauce Kansas City-style recommended
- 1/4 cup brown sugar light or dark
- 2 tablespoons unsalted butter sliced into pats
- 1 tablespoon honey optional, for extra caramelization
Instructions
- Preheat your smoker to 250°F. Add cherry, apple, or hickory wood for smoke.
- Cut the slab bacon into 1.5-inch cubes, keeping them as uniform as possible for even cooking.
- Toss the bacon cubes with BBQ rub and black pepper in a large bowl until evenly coated.
- Lightly grease a wire cooling rack with cooking spray. Arrange the bacon cubes on the rack, spacing them about half an inch apart.
- Place the rack on the smoker and smoke for 1 hour. Flip each cube, then continue smoking for another 30 minutes to 1 hour until the bark is set and the fat has started to render.
- Transfer the smoked bacon cubes to a disposable aluminum pan. Add the sliced butter on top, sprinkle with brown sugar, drizzle with BBQ sauce, and add honey if using.
- Cover the pan tightly with aluminum foil. Return to the smoker and cook for 45-60 minutes until the cubes are tender and the glaze is bubbling.
- Remove the foil and cook uncovered for 15-20 minutes to let the glaze tighten and develop a sticky, lacquered finish.
- Remove from the smoker, let rest for 5 minutes, and serve with toothpicks as an appetizer or over your favorite sides.
Notes
Wood choice: Cherry and apple give a mellow, sweet smoke. Hickory delivers a stronger, more traditional BBQ flavor. Avoid mesquite, which can overpower the bacon.
Doneness test: Insert a toothpick into the largest cube. It should slide in and out with zero resistance. The exterior should look glossy and slightly tacky.
Grease management: Bacon releases a lot of fat during cooking. If your pan fills up during the braise, carefully pour off excess grease before removing the foil for the final glaze step.