← Sauces
🥫 Burnt Ends Candy Glaze
Kansas Citysticky, sweet, buttery, deeply caramelized
⏱
When to apply
tossed with cubed meat for the final 45-60 minutes uncovered
Ingredients & recipe
| Kc Bbq Sauce | 200 ml | |
| Brown Sugar | 60 g | |
| Melted Butter | 60 g | |
| Honey | 2 tbsp |
Preparation
- Prepare the Kansas City BBQ Sauce first (the base for this glaze).
- Combine KC sauce, melted butter, brown sugar and honey in a bowl.
- Mix well — no cooking needed to combine ingredients.
- Cut pork belly or brisket point into 3-4cm cubes.
- Toss cubes in the glaze until well coated.
- Place in an aluminum pan and return to the smoker at 120-135°C uncovered for 45-60 minutes.
Notes
Used specifically for the burnt ends technique: cube the cooked point or belly into 2.5cm pieces, toss in this glaze, return to the smoker uncovered at 250-275F (121-135C) for 45-60 minutes until sticky and caramelized.
Best for
Pork BellyBrisket Full Packer