Bacon Burnt Ends
Bacon Burnt Ends are sticky little cubes of heaven. As far as I know, Travis from Heim BBQ in Fort Worth Texas came up with idea to cut slab bacon into cubes and call it “burnt ends”. I sincerely thank him for the idea and for sharing it with Texas and the world!
Bacon Burnt Ends
- 4lbs Wright’s Unsliced Bacon
- 1/2 cup Light Brown Sugar
- 2 Tablespoons Killer Hogs The BBQ Rub
- 18oz Killer Hogs The BBQ Sauce
- 6oz Kosmo’s Cherry Apple Habanero Rib Glaze
- Prepare Smoker or grill for indirect cooking at 250 degrees. Add 2 chunks of cherry wood to hot coals for smoke flavor.
- Remove bacon from packaging and cut into 1 1/2” strips lengthwise. Cut each strip into 1 1/2” cubes.
- Combine the brown sugar and The BBQ Rub in a small bowl. Place the cubes of bacon in a large bowl and season with the sugar mixture. Toss to coal even.
- Lightly coat Chicken Rack with canola cooking spray and place bacon burnt end pieces on the rack. Use multiple racks if necessary
- Place the racks on the smoker and cook for 1 hour. Flip each burnt end piece over and continue to cook for 1 additional hour.
- Combine The BBQ Sauce and Rib Glaze. Remove the bacon burnt ends from the smoker and place each piece in a half size aluminum pan. Drizzle the sauce over the top and gently toss to coat even.
- Place the pan back on the smoker and glaze for 20-30 minutes. Remove the pan from the smoker and allow too cool slightly before serving.
It just so happens that my local Sams Club now has Wright’s Brand Bacon unsliced, so I grabbed a couple packs to make my own version of Bacon Burnt Ends.
It's pretty simple. I sliced the slab bacon into 1 inch cubes and then tossed them in a mixture of 1/2 cup Light Brown Sugar and 2-3 Tablespoons of Killer Hogs The BBQ Rub.
I placed these bacon burnt ends on a chicken Rack (you can find one here >>) and placed them in my Ole Hickory Pits CTO Smoker with lump charcoal and a couple chunks of Cherry Wood. You can cook these on any smoker, just hold the temps steady at 250-275 and keep the smoke light and mild.
After 1 hour in the smoke, I flipped the bacon burnt ends - so they will cook evenly and to prevent them from sticking.
Then after 2 hours of smoke, these little bites of sticky goodness were ready for a glaze. I removed them from the smoker, placed them in a small pan and tossed them with 18oz Killer Hogs The BBQ Sauce and 8oz Kosmo's Cherry Apple Habanero Rib Glaze - and then placed the Bacon Burnt Ends pan back on the smoker for 20-30 more minutes.
After the sauce has started to caramelize and the burnt ends are tender, it's time to dive in. It's hard to eat just one... they are rich, sticky, sweet and decadent. One thing is for sure, these Bacon Burnt Ends makes for one sinful appetizer that you have to try!