Maple Sriracha Burnt Ends
Maple Sriracha Burnt Ends are a delicious treat made on the smoker or Traeger pellet grill!
They can be made with brisket, chuck roast, or in this case… pork belly đŸ™‚
A little sweet, a little spicy, and with an amazing smoky flavor.
Burnt ends are slow cooked (well, really slow smoked đŸ˜‰ ) for maximum tenderness, and can be served as an appetizer on their own.
Or made into tacos, quesadilla, or nachos.
How to make Maple Sriracha Burnt Ends
First cut 4 pounds of your meat of choice (brisket, chuck roast, or pork belly) into 1 to 2 inch cubes.
Then place them in a bowl and add plenty of olive oil, kosher salt, pepper, and seasoning blend of choice.
And a cup of brown sugar.
Toss until evenly coated and place them in a single layer on the smoker or pellet grill set to 225 degrees.
Let them do their thing on the smoker for 2 hours, flipping halfway through.
Now for phase TWO of operation “burnt ends”!
Remove them from the smoker and put into a 9×13 foil pan.
They are fully cooked at this point, but need a little more time on the smoker to get nice and tender.
You can mix this recipe up and add really any sauce of choice.
For this recipe we are adding pure maple syrup, sriracha, soy sauce, and butter.
Cover in foil and place back on the 225 degree smoker or pellet grill for 2 more hours.
Trust me, friends… these little nuggets of meat candy are WELL worth the wait đŸ˜‰
I stirred them halfway through and made sure to cover tightly with the foil again.
Garnish Maple Sriracha Burnt Ends with sesame seeds if desired đŸ™‚
Before serving, toss them well in the sauce.
The sauce will thicken as it comes to room temperature to coat the burnt ends better.
Serve with some toothpicks just like this for an appetizer or as part of dinner.
Or make tacos, quesadillas, or nachos!
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If you like Maple Sriracha Burnt Ends, you might also like these grill and smoker recipes…
Smoked Bacon Wrapped Chicken Bombs
Grilled Sriracha Chicken Sandwiches
Traeger Pineapple Sunshine Pig Shots
Smoked Garlic Sriracha Chicken
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Maple Sriracha Burnt Ends
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 4 pounds pork belly, brisket, or chuck roast
- olive oil, kosher salt, pepper, seasoning blend of choice
- 1 cup brown sugar
- 3/4 cup pure maple syrup
- 1/4 to 1/3 cup sriracha
- 3 tablespoons butter cut into smaller pieces
- 3 tablespoons soy sauce
- Optional: sesame seeds for garnish
Instructions
- Cut the pork belly, brisket, or chuck roast into 1 to 2 inch cubes and put them in a large bowl.
- Drizzle plenty of olive oil over top and season well with kosher salt, pepper, and seasoning blend of choice. Add the brown sugar and toss until evenly coated.
- Set the smoker or pellet grill to 225 degrees. Place the cubes of meat on the grill grate for 2 hours, flipping halfway through.
- Remove the cubes of meat and place in a 9×13 foil pan. Add the maple syrup, sriracha, butter, and soy sauce. Toss until combined, cover well with foil, and place back on the smoker or pellet grill (still at 225 degrees) for 2 more hours, stirring halfway through.
- Toss the burnt ends in the sauce, garnish with sesame seeds if desired.Note: Sauce will thicken slightly at room temperature.
- Serve with toothpicks as an appetizer, or on tacos, quesadillas, or nachos.
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