porksmokerOctober 9, 2026

Smoked Pork Shoulder Burnt Ends with Gochujang-Honey Glaze

Name: Smoked Pork Shoulder Burnt Ends with Gochujang-Honey Glaze
Total time: 12-14 hours
Yield: 6-8
Cuisine: American barbecue
Ingredients: Kosher salt; Black pepper

Transform the point end of a smoked pork shoulder into caramelized, sticky burnt ends with a gochujang-honey glaze. This recipe walks through the full process: smoking the shoulder low and slow, cubing the point for maxi

The point end of a pork shoulder is fattier and more forgiving than the flat. When cubed and glazed, it transforms into the ultimate pulled-pork-adjacent bites with crispy, caramelized edges.

Pit temp

225-250°F

Total time

12-14 hours

Active time

30 minutes

Serves

6-8

Why it works

Smoking pork shoulder at 225-250°F renders the connective tissue into collagen and gelatin, creating tenderness. Cubing the point after smoking maximizes surface area for glaze adhesion. The gochujang brings umami and gentle heat, while honey caramelizes under dry heat to form a burnished crust. The second stint in the smoker melds flavors and locks them ont

This cook is built for intermediate pitmasters running a smoker setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.

Prepare the rub
Season the pork shoulder
Set up the smoker
Smoke the shoulder
Rest the meat
Separate and cube the point
Make the glaze
Return to the smoker

Pit notes

If your pork shoulder lacks a natural separation between point and flat, use a sharp boning knife to cut along the connective tissue. The point will be noticeably more marbled.

Make the gochujang glaze ahead of time and refrigerate it. Rewarm gently before each basting to maintain consistency.

For deeper smoky flavor, add a second round of wood smoke during the glaze phase. Use lighter wood (apple or cherry) to avoid overpowering the gochujang.

If glaze begins to burn too fast, lower the smoker temperature to 225°F or move the cubes to a cooler zone of the grate.

Gochujang varies in heat level by brand. Start with 3 oz if you prefer milder results, and adjust upward next time.

FAQ

Can I use just the pork shoulder flat for burnt ends?

Yes, though the point is preferred because of its higher fat content. The flat can be cubed and glazed the same way, but watch for drying—the cubes may need less time on the smoker during the glaze phase.

What if I don't have gochujang?

Gochujang is a fermented ingredient with deep umami. You can substitute a spicy-sweet mustard or a blend of sriracha and honey, though the flavor will be different. Gochujang is widely available in supermarkets and online.

How do I know when the pork is done smoking?

Use a meat thermometer. Insert it into the thickest part of the shoulder, away from bone. It should read 195-205°F and a probe should slide through with minimal resistance. This is the temperature at which collagen turns to gelatin and the meat becomes tender.

Can I make burnt ends in a kettle grill instead of a smoker?

Yes. Set up the kettle for indirect heat (charcoal on one side, meat on the other) at 225-250°F. The initial smoking will take longer and you'll need to manage temperature carefully, but the process is the same. For the glaze phase, you can finish the cubes ov

Community feedback

Save it, rate it, or add a pit note

Signed-in readers can keep track of useful pages and leave quick notes that make the site fresher over time. If you are not signed in yet, the forms will send you through the magic-link flow first.

Average rating

No ratings

Ratings

Saves

Recent notes

No one has left a note yet. The first useful comment usually becomes the next person's shortcut.

Shop this cook

What you need for Smoked Pork Shoulder Burnt Ends with Gochujang-Honey Glaze

This page contains affiliate links. If you buy through them, Bark & Baste may earn a commission at no extra cost to you.

Starter smoker favoriteWeber Smokey Mountain Cooker Smoker 18"Backyard charcoal smoker with a loyal following for low-and-slow cooks.Check price →Kettle upgradeSlow 'N Sear DeluxeTurns a kettle into a stronger low-and-slow and reverse-sear setup.Check price →Prep station saverExtra-Large Wood Cutting Board with Juice GrooveBig enough for brisket slicing and party service without chaos.Check price →

Related cooks

Stay in the same lane

porksmoker360

Smoked Pork Belly Burnt Ends with Gochujang-Honey Glaze

Step-by-step guide for cubing smoked pork belly, building crispy caramelized edges, and finishing with a spicy-sweet gochujang-honey glaze for a trending appetizer that delivers restaurant-quality results at home.

Read the cook plan

porksmoker1080

Smoked Pork Shoulder with Apple-Cider Vinegar Mop and Carolina Pull

Low-and-slow smoked pork shoulder recipe featuring an apple-cider vinegar mop applied throughout the cook. Yields tender, bark-crusted meat ideal for pulled pork sandwiches or bowls.

Read the cook plan

porksmoker12-14 hours

Smoked Pork Shoulder with Mustard-Apple Mop and Crispy Bark

Low and slow smoked pork shoulder using a tangy mustard-apple mop throughout the cook to build flavor layers and develop a caramelized bark. Ideal for pulled pork sandwiches and weeknight entertaining.

Read the cook plan