Smoked Bacon Burnt Ends

You’ve probably had brisket burnt ends, and you may have had pork belly burnt ends – but have you ever tried bacon burnt ends? 

This recipe adds a flavorful twist to the classic pork belly burnt end, starting with a slab of bacon for extra smoky flavor. 

Smoked bacon burnt ends

These bacon burnt ends are easy to whip up and packed full of smoky flavor. These may be the best burnt ends we’ve made yet, and if you’re a bacon lover, you’re sure to agree. 

Ingredients you’ll need

• Slab bacon – you can find slab bacon at your local grocery store or butcher shop. If you’re unable to find an unsliced slab of bacon, we’ve listed a few online options below as well. 
• Mustard – a binder for the seasoning. 
• BBQ rub – I recommend a pork rub with brown sugar and a touch of spice. Our homemade rub for ribs is a great option. 
• Butter – you’ll need a stick of salted butter for the wrap. 
• Maple syrup – maple syrup and bacon is a match made in heaven. The syrup adds a nice touch of sweetness to the wrap. 
• Brown sugar – brown sugar will bring a nice, sweet molasses flavor to the sauce. 
• BBQ sauce – any store-bought barbecue sauce you like will work, or you can make it from scratch. 

Equipment you’ll need

• Slicing knife – a slicing knife is the best way to slice up the slab bacon into even cubes. Our Smoke Kitchen 12” Slicing Knife is the perfect tool for the job! 
• Prep tub (or mixing bowl) – I like to use my Drip EZ prep tub for recipes like this because it easily converts from a cutting board to a prep tub, but you can also use a large mixing bowl if you don’t have a tub. 
• Wire rack – you can totally smoke these directly on the grates of your smoker, but I find a wire rack to be easier to get them on and off the grill. 
• Smoker (or pellet grill) – any smoker or pellet grill will work great for this recipe as long as it can maintain a steady temperature of 250°F for 6-8 hours. I used my Traeger Ironwood XL smoker along with the Bear Mountain Gourmet BBQ pellets. 
• Aluminum pan (or baking dish) – I like to use a disposable aluminum pan for recipes like this because the sauce in the wrap can get pretty sticky. You can also use a baking dish, but get ready for a cleaning session after! 
• Aluminum foil – you will need foil to wrap the pan during the braising process. 

Where to buy slab bacon? 

You can make your own bacon from scratch using a slab of pork belly, but if you don’t want to wait a week to make these burnt ends, just grab a slab of bacon! 

You can find slab bacon in many grocery stores in the same section as the sliced bacon. Wright’s Bacon brand makes a slab style that is available in many places. Or, if you have a local butcher that sells bacon, just ask them to sell you an unsliced slab. 

If you can’t find slab bacon near you, there are many options for purchasing it online. I bought this slab online from Conecuh Sausage and had it delivered right to my door. D’Artagnan also offers slab bacon with home delivery. 

How to make smoked bacon burnt ends

1. Prep  

This recipe only uses half a slab of bacon. If you have a whole slab, you’ll have to cut it in half. If you want to turn the whole slab into burnt ends, just double the rest of the recipe. 

Slice the half slab into even cubes about 1-½” to 2” thick. Try to keep the cubes as uniform in size as possible to ensure they cook evenly. 

Once you’ve sliced your bacon into cubes, toss them into a bowl or prep tub and coat them in mustard as a binder.

Then, season them with your favorite pork rub. I like to season each cube individually to ensure I get an even bark on all sides. 

You can let the bacon sit at room temperature while the smoker heats up. 

2. Fire up the smoker

Preheat your smoker to 275°F. You can use any smoker or pellet grill for this recipe, as long as it can maintain a steady temperature of 275°F.

I used my Traeger Ironwood XL for this recipe along with the Bear Mountain BBQ Gourmet BBQ pellets. 

3. Smoke your burnt ends 

Transfer the seasoned bacon cubes to a wire rack for easy movement on and off the smoker, or you can just smoke them directly on the grates. I recommend smoking them with the fattiest part facing down. 

Let them smoke for about three to four hours until they reach an internal temperature of around 175°F and the bark is set. Make sure that the bark is nice and crispy so it holds its texture during the braising process.

Depending on what type of smoker you are using, this could happen as early as 165°F internal, but I’ve found that it typically firms up around the 175-180°F mark. 

A great way to check temp during the cooking process is with an instant-read thermometer. I use the Thermoworks Thermapen One. It takes a reading in less than a second, and I’ve found it to be the most accurate option on the market. 

Once your bark is set and your bacon reaches around 175°F internal, it’s time to wrap. 

Wrap and braise 

This wrap is pretty traditional for burnt ends, but I like to add a touch of maple syrup to lean into the whole “bacon is a breakfast food vibe.” It does sweeten them up pretty significantly, so if you’re not into sweet meat, then you should skip the maple syrup. 

Remove the bacon burnt ends from the smoker and transfer them into an aluminum pan or baking dish.

Once your burnt ends are down in the pan, you can add the sliced stick of butter on top, then sprinkle on the brown sugar, pour on the maple syrup, and finish with a drizzle of barbecue sauce.

Wrap the entire pan in aluminum foil and place it back on the smoker to braise. 

The final part of the cooking process will take two to three hours, but it’s a good idea to check them every hour or so to ensure they don’t overcook. For optimal texture you’re looking for a final internal temperature of around 205°F. 

Once they’re done cooking, you want to let them rest for 15-20 minutes to let the sauce tack up and for them to cool down slightly. 

What to serve your burnt ends with

Bacon burnt ends have classic BBQ flavors, so they go well with coleslaw, mac and cheese, french fries on the griddle, pasta salad, or a homemade brioche bun.

And don’t limit them to being served as a main; they make a great appetizer or addition to a pitmaster’s platter.

More burnt ends recipes

We’ve got plenty more burnt ends recipes if you’re keen to give them a try.

• Poor Man’s Burnt Ends
• Pork Butt Burnt Ends
• Hot Dog Burnt Ends
• Smoked Pork Belly Burnt Ends
• Smoked Salmon Burnt Ends