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Burnt ends are the crown jewel of Kansas City BBQ — smoky, sticky, caramelized bites of meat candy that disappear the second they hit the table. Traditionally they take a full brisket and 12+ hours of your life. We've got a shortcut that doesn't cut corners: Buck Wild Bison Bacon Ends.
Our bacon ends are uncooked pieces of our bison bacon — thick, meaty chunks that are made for low-and-slow cooking. Cube 'em, rub 'em, smoke 'em, glaze 'em, and in a couple of hours you're serving burnt ends that'll make people think you've been tending a smoker since dawn.
The meat:
The rub:
Go easy on added salt — the bacon ends bring plenty on their own.
The glaze:
1. Cube it up. Cut the bacon ends into roughly 1-inch chunks. Uniform-ish pieces cook evenly, but don't stress — "rustic" is a flavor.
2. Season. Toss the chunks in the rub until every piece is coated. Bison bacon is leaner than pork bacon, so the rub clings beautifully.
3. Smoke (or roast).
Our bacon ends come uncooked, so make sure every piece is cooked through before you move on to the glaze.
4. Glaze. Move the chunks to a foil pan. Add BBQ sauce, brown sugar, honey, and scatter the butter over top. Toss to coat.
5. Caramelize. Back into the smoker or oven, uncovered, for 30–45 minutes until the glaze is thick, sticky, and lacquered onto every piece. Stir once so nothing burns to the pan.
6. Rest 10 minutes. Hardest step in the recipe. The glaze sets and the bites turn into pure meat candy.
Straight off the pan with toothpicks. Piled on a slider with pickles and slaw. Scattered over mac and cheese or loaded nachos. Stirred into baked beans for the best pot of beans at any cookout. Or be honest with yourself and eat them standing over the stove.
Bison is naturally leaner than pork, so these burnt ends deliver big smoke and big flavor without swimming in grease. Bacon ends give you all the flavor of our bison bacon in thick, chunky pieces built for cubing, so you get burnt ends without buying, trimming, and babysitting a whole brisket. This is premium wild protein from a veteran-owned company — no shortcuts on quality, just a shortcut on your cook time.
Bacon ends are cut in small batches, and when they sell out, they're out until the next run.
Feeding a crowd? Grab the Big Ol' Box of Bison Bacon Ends — 10 packs at a big discount.
Tag us @buckwildbison when you make these. We want to see that glaze.
#BuckWildBison #BurntEnds #BisonBacon #BBQ #EatWild
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