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.
Remove burnt ends from package. For smoker/grill, oven, convection oven prep, wrap burnt ends in aluminum foil.
Smoker or Grill – Heat over indirect heat until the internal temperature of the burnt ends reaches 165°F.
Oven – Heat oven to 350°F. Heat until internal temperature of the burnt ends reaches 165°F.
Convection Oven - Heat oven to 325°F. Heat until internal temperature of the burnt ends reaches 165°F.
Stove Top – Set burner to medium-high. Place burnt ends in a pan and heat, stirring occasionally until internal temperature of the burnt ends reaches 165°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.
