Maple Sriracha Burnt Ends
Maple Sriracha Burnt Ends is a smoker or Traeger pellet grill recipe for pork belly, brisket, or chuck roast with a sweet and spicy sauce!
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 9x13 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.