Revel in the rich flavor and buttery texture of pre-smoked burnt ends made from Kurobuta pork. Burnt ends are a BBQ delicacy traditionally made from the brisket point, but our unique version takes advantage of the luscious marbling of Kurobuta pork.
Pre-cooked, so all you do is thaw, heat and serve.
Smoked pork burnt ends are an easy and delicious way to start your next BBQ meal. Cubes of marbled Kurobuta pork collar are seasoned with SRF Perfect Pork rub and smoked over post oak by Southside Market and Barbeque in Elgin, Texas.
Burnt ends are a BBQ delicacy traditionally made from the beef brisket point. These flavorful pieces of rich pork are tender with a savory smoky flavor. Carefully smoked and flash frozen, they are ready to thaw, heat and serve.
Smoked pork burnt ends are fully cooked, so gentle heating is all that’s required. If desired, glaze with your favorite BBQ sauce after the burnt ends are heated.
Product ships frozen. Thaw completely in the refrigerator before heating.
NOTE: These are updated cooking tips.
Smoker or Grill – Wrap in foil and place on BBQ pit/grill over indirect heat (about 350°F) until the internal temperature reaches 145°F.
Oven – Wrap in foil and place in 350°F oven until the internal temperature reaches 145°F.
Convection Oven - Wrap in foil and place in 325°F oven until the internal temperature reaches 145°F.
The collar is a muscle that starts at the jowl and ends close to the loin. This cut includes part of the “money muscle” used by competitive barbecue teams. The collar is well marbled and can be cooked low and slow or roasted.
The pork collar is used to make the Italian cured meat capocollo.
