Category: BBQ Seasoning Rubs

Crack Burgers – The Ultimate Homemade BBQ Burger with a Twist
If you think you know burgers, think again. Crack burgers are a step above your standard backyard patty. These burgers are juicy, flavorful, and downright addictive.

They’re loaded with crumbled bacon, tangy ranch dressing mix, creamy sour cream, and a hint of smoky BBQ rub like Butcher BBQ Honey Rub. These burgers aren’t just meals — they’re a flavor experience for your mouth!

What Makes Crack Burgers So Special?

Unlike traditional smash-style burgers, crackburgers are made like classic hamburgers, but with an infusion of bold flavors inside the patty. The combination of savory bacon, creamy sour cream, and tangy ranch dressing mix keeps the beef moist while adding an irresistible depth of flavor.

Finish it off with a touch of a burger dry rub, and you’ve got a burger that practically melts in your mouth.

Crack Burger Recipe

It all begins with quality ground beef, we’ll be using 1 lb of 80/20 Angus beef. However, 80/20 chuck works great too.

Now add the flavor boosters directly to the beef:
- 1 cup shredded cheddar cheese
- 1/4 cup chopped bacon
- 1/4 cup sour cream
- 3 tbsp of your favorite BBQ rub (I like Butcher BBQ Honey Rub)
- 3 tbsp ranch dressing mix
- 1/2 tsp salt
- 1/4 tsp pepper
Mix the ingredients gently so the patties hold together. These are the key crack burger ingredients that make every bite delicious.

Cooking Your Burgers

Now form the beef mixture into patties. This crack burger recipe made five large patties for me. Place your crackburger patties over direct heat. I set up my Weber Kettle grill for both direct and indirect cooking.

Sear them for 60–90 seconds on each side, then move the burgers to the indirect side of your kettle until the internal temperature reaches 160°F. Use a BBQ temp probe to monitor the internal temp of the crackburgers.

These burgers have all the flavor inside the patty and don’t need any special cooking technique. I like to sear for a short time over direct heat and then finish the cook indirect. Add cheese at the end if you like, and toast the buns lightly for extra texture.

Crack Burger Serving Suggestions

Serve your crack burgers with classic sides: fries, onion rings, or a crisp salad. Their bold, smoky-sweet flavor also pairs great with a cold beer or soda.

For an extra touch, top your grilled crack burger with fresh lettuce, tomato, or pickles. You can also keep them plain to fully enjoy the cheesy, ranch, and sour cream flavor explosion inside the patty.

In Conclusion

Once you try this crack burger recipe, you’ll understand why they’re called addictive. With simple ingredients, a touch of creativity, and a good grill, these burgers transform an ordinary meal into something everyone will remember.

Grab your crack burger ingredients and fire up the Weber Kettle grill — your friends and family will thank you.
November 13, 2025
How to Smoke a Bacon Wrapped Tenderloin
If you have never smoked a bacon wrapped pork tenderloin, you need to change this soon! These are easy to make, and you are in for something special. It is one of those recipes that checks all the boxes: simple prep, delicious, and very tender. Your family will enjoy this recipe, because let’s be real, what doesn’t go good with bacon? The bacon locks in moisture while adding that smoky, salty deliciousness that makes this dish a backyard favorite.

Why Bacon Wrapped Tenderloin Works So Well

Pork tenderloin by itself is lean and mild in flavor. When you take the extra step to wrap it in bacon, it not only keeps it juicy, but adds a smoky fat cap. This fat cap then creates a flavorful crust as it cooks. The result is a bacon-covered pork tenderloin that is tender on the inside and crisp on the outside. This is a perfect combo for anyone who loves BBQ!

Plus, this is a cook that doesn’t take all day. You can smoke a bacon-wrapped pork tenderloin in about an hour. This makes it a great option for weeknights or when you don’t want to babysit the smoker all afternoon.

What You’ll Need to Smoke a Tenderloin

You don’t need much for this bacon-wrapped tenderloin recipe:

Ingredients:
- 1 pork tenderloin (about 1 to 1½ pounds)
- 8–10 slices of bacon
- Your favorite BBQ rub
- A light binder (mustard or olive oil)
- Optional glaze (maple syrup, BBQ sauce, or honey)
Equipment:
- A charcoal smoker like the Weber Smokey Mountain
- Meat thermometer
- Toothpicks or butcher’s twine (optional)
How to Prep the Pork Tenderloin
1. Start by trimming any silver skin off the pork.
2. Apply a thin layer of binder and dust it evenly with your BBQ rub.
3. Lay out your bacon strips slightly overlapping, then set the tenderloin on top.
4. Dust the tenderloin with a BBQ Rub; I like to use Butcher BBQ Honey Rub.
5. Roll it up snugly so every bite gets that bacon goodness.
6. Secure the ends with toothpicks or tie it off with twine.
That’s it, now your bacon-wrapped tenderloin is ready for the smoker!

Smoking Setup and Process

Fire up your smoker and stabilize the temperature around 250-275°F. Add a couple of wood chunks; apple or cherry wood works great with pork.

Once the smoke thins out to that light blue color, place your bacon-wrapped pork tenderloin seam-side down on the grate.

Now sit back and let it smoke for about 20-30 minutes, then check the internal temperature. After about an hour, it should be close to 140°F. Once it hits an internal temp of 140°F, then glaze it lightly with your sauce of choice. I like to use Butcher BBQ Sweet BBQ Sauce.

Continue to monitor the internal temperature until it reaches 145°F internally. desconfiThe glaze will set, the bacon will tighten, and it’s time to rest.

Pull it off the pit, tent with foil, and rest for 10-15 minutes before slicing.

Serving and Sides

Slice your smoked tenderloin into half-inch medallions and watch those juices run!

This bacon-wrapped tenderloin recipe pairs beautifully with smoked mac and cheese, roasted corn, or baked beans.

If you’re lucky enough to have leftovers, they make delicious smoky tenderloin sandwiches the next day.

Pro Tips for Perfect Results
- Don’t rush it: Let your smoker come to temperature before adding the meat.
- Check internal temps after 20-30 minutes: Overcooked pork tenderloin gets dry fast.
- Use thinner bacon: It crisps better and wraps tighter.
- Rest before slicing: This locks in all that smoky flavor.
In Conclusion

Smoking a bacon-wrapped pork tenderloin is one of those cooks that can be a little intimidating, but it is easy. It’s the kind of meal that reminds you why you fell in love with backyard BBQ in the first place! The smell of smoke, the sizzle of bacon, and the reward of a juicy and flavorful cooked piece of pork.

Now it is your turn, get some pork tenderloin, wrap them in bacon, and fire up the pit! Also, let us know in the comment section below how your cook went!
October 9, 2025
Smoked Pig Shots on the Weber Kettle
If you’ve never heard of smoked pig shots, you’re in for a real treat. These little bacon-wrapped cups are the ultimate game day appetizers.

Imagine a slice of smoked sausage standing tall, wrapped with a strip of crispy bacon, and filled with a rich cream cheese mixture that melts into smoky perfection.

That’s a pig shot! And when you fire them up on a Weber Kettle grill, you’ll wonder why you didn’t try them sooner.

What are Pig Shots?

A pig shot is basically a bite-sized smoked sausage “shot glass” wrapped with bacon and stuffed with cheesy goodness.

Most pitmasters use a blend of cream cheese, cheddar, and diced jalapeños, but the filling is up to you. I also like to add a BBQ rub, like Butcher BBQ Honey Rub, to the cream cheese filling for some extra honey BBQ flavor.

I’ve also seen everything from pineapple chunks to pulled pork folded into the mix.

The end result? A smoky, savory, slightly spicy appetizer that disappears fast at parties, tailgates, or BBQ competitions.

Setting Up the Weber Kettle

The Weber Kettle is perfect for smoking pig shots because it handles indirect heat like a champ.

To set it up, place your coals on one side and a drip pan on the other. Add a small chunk of apple or cherry wood for a touch of sweet smoke.

You’ll want to keep the grate temperature around 250–275°F. This allows the bacon to crisp up while the filling sets without burning.

How to Make Smoked Pig Shots
1. Grab a sharp boning knife and slice the smoked sausage into one-third- to half-inch rounds.
2. Wrap each piece with half a strip of thick-cut bacon to form a cup.
3. Use a toothpick to hold the bacon on the smoked sausage base.
4. Fill the “shot glass” with cream cheese, cheddar cheese, BBQ rub, and jalapeño (or your favorite mix).
5. Place the pig shots on the cool side of the Weber Kettle and let them smoke for about 60 minutes.
6. For extra flavor, glaze them with BBQ sauce during the last 10 minutes.
We also have a video showing the entire process below:

Tips and Variations
- Use andouille sausage for a Cajun kick.
- Try honey glaze for sweet pig shots.
- Keep them upright with a toothpick if needed.
- Want a low-carb version? Skip the glaze and stick with a keto-friendly filling.
In Conclusion

Whether you call them bacon-wrapped pig shots, sausage shots, or just the best smoked appetizer on the Weber Kettle, one thing’s for sure: they’re a crowd favorite.

Fire up your grill, grab some bacon and sausage, and give these pig shots a try at your next BBQ.

Leave a comment below and let us know how your smoked pig shots turned out!
October 2, 2025
How to Smoke Chicken Lollipops
How to smoke chicken lollipops? Well let me tell you, it takes a bit of work, but it is worth it. However, there is something special about a chicken lollipop tacked with BBQ sauce!

Smoked BBQ drumstick lollipops result with a flavorful outside, juicy inside, and a beautiful presentation! It is the kind of snack that makes a great game-day treat. Let’s talk about it.

Smoked Chicken Lollipops Recipe

If you love smoked meat, try our smoked chicken lollipop recipe. It is quick, easy, and only requires two ingredients: a BBQ rub and a BBQ sauce.

Here is a quick guide for smoked chicken lollipops:
- The smoked chicken lollipop recipe I lean on uses a simple dry rub, Butcher BBQ Honey Rub.
- A two-hour smoke at 300°F to get an internal temp around 170-175°F.
- Dunk them in BBQ sauce, I like to use Butcher BBQ Sweet BBQ Sauce.
- Let the sauce tack up for 10-15 minutes. Rest for another 10-15 minutes and then serve.
How to Make a Chicken Lollipop

Making chicken lollipops is easier than you think. Here is how you do it:
- Push the skin down toward the base of the chicken leg.
- Locate where the meat starts to taper on the bone and trim the bone to reveal a clean “handle”.
- Pull the fat, skin, and remaining connective tissue off the knuckle of the drumstick.
- Trim off any loose meat and tendons.
- Push the meat down.
- Dust with your favorite BBQ seasoning, I like to use Butcher BBQ Honey Rub.
- Rest in the fridge while you fire up the smoker.
BBQ Chicken Lollipops That Shine

BBQ chicken lollipops bring an amazing presentation to any tailgate for gameday. After the BBQ sauce tacks up they have a beautiful mahogany shine!

If you prefer it spicy, add some Butcher BBQ Chipotle Rub and glaze it with a Buffalo-style BBQ sauce.

Tips for Superb Drumstick Lollipops

Here are some tips for making drumstick lollipops.

Open the package, pat the meat dry, and leave it in the fridge overnight. This helps to dry out the skin a bit and make for crispier skin.

Also, here’s a tip to keep your drumstick lollipops sitting up. Grab a chef knife and cut off a small sliver at the end of the leg. This area is just cartilage, and your knife will easily cut through it.

In Conclusion

Ok, so there you have it. A quick simple answer to, “How to Smoke Chicken Lollipops”. They are sure to make everyone smile, because who wouldn’t love a BBQ drumstick lollipop! They are sweet, smokey meat candy!

So grab some chicken drumsticks, a bottle of Butcher BBQ Honey Rub, and get ready for gameday!
September 24, 2025
Easy Smoked Queso Dip with Sweet Chipotle Rub
Picture this, the game is on, the crew is hanging out, and you bring out some smoked queso! Everyone starts cheering for you instead of the touchdown!

This smoked cheese dip is rich, with melted cheese blended with breakfast sausage, smoky chilies, and a hint of spice from a chipotle rub.

Most of us have a trusty Weber Kettle sitting on the patio. That’s all you need to whip up this creamy, smoky cheese dip. This queso dip only requires a handful of ingredients, and you will create a smoked cheese dip that will disappear faster than the first touchdown.

Smoked Queso Dip Recipe

Here’s the simple lineup for your winning smoked queso recipe:
1. 1lb of breakfast sausage or ground beef
2. 2 cans (10 oz) of Original Rotel
3. 2 cans (8 oz) of green chilies or 1 fresh jalapeño
4. 1–2 tablespoons of your favorite BBQ rub
That’s it! It only consists of four ingredients and a whole lot of flavor. This smoked queso dip is simple, quick, and very tasty.

How to Smoke the Cheese Dip

This is what I call a “dump recipe.” Why? Because you literally dump everything into one pan!
- Fire up your Weber Kettle and stabilize at 350 degrees.
- Set up for indirect heat—charcoal on one side of the Kettle, food on the other.
- Brown your sausage or beef, strain it, and dump it into an aluminum half pan.
- Drain the Rotel and chilies, then dump them in too.
- Cube up a two-pound block of Velveeta and add it to the pan.
- Dust generously with BBQ rub. I like to use Butcher BBQ Sweet Chipotle Rub.
- Stir everything together.
Slide the pan onto the grill opposite the coals. Toss in a small chunk of apple wood for some additional smokiness.

Let it Queso Smoke

Now comes the fun part. Let the smoked queso dip slowly bubble and take on that irresistible smoky flavor. Make sure you stir it every 15 minutes to keep it creamy.

When your queso dip is halfway through the cook, I like to hit it with another light dusting of sweet chipotle rub. After 40–45 minutes, your smoked cheese dip is ready!

Grab some chips, call in the crew, and let the game day feast begin!

In Conclusion

And there you have it, a foolproof smoked queso recipe made with just four simple ingredients. The combo of melty cheese, smoky chilies, seasoned sausage, and that chipotle kick is absolute gameday excellence.

So what’s your go-to dip when the game is on? Share your favorite smoked queso dip in the comments below.
September 17, 2025
Pork Butt Rub – Four Pork Butts and Multilevel Cooking
This past weekend, my backyard smelled like heaven. Four pork butts went down on my 22-inch Weber Smokey Mountain. The top and bottom grates were packed with meat seasoned in an amazing pork butt rub. Cooking that much pork at once was a challenge. However, with patience and help from my Weber Kettle, the result was delicious pulled pork. Let’s talk about it.

The Pork Butt Rub That Brings People Together

The star of this cook was Butcher BBQ Honey Rub. This pork butt seasoning brings a sweet note that caramelizes beautifully. It balances savory flavors with a touch of heat at the finish. Around my house, it’s the most used pork rub.

Barbecue always turns a meal into a gathering. A pork butt rubbed with smoke and honey seasoning is irresistible. Neighbors lean over fences, kids sneak bites, and conversations start. That’s the power of a great Boston butt rub.

This cook was for my mother-in-law’s neighborhood picnic. She reported nothing but compliments on the pulled pork. That’s the kind of feedback every pitmaster loves to hear.

Cooking Four Pork Butts on the WSM

Four pork butts on a WSM is not simple. Airflow, heat control, and timing matter. I fired up the WSM using the minion method. Charcoal formed the base and hickory wood chunks sat near the vents. When thin blue smoke appeared, I knew it was ready.

Hickory and pork are old friends. That deep smoke hugs meat and pairs well with a pork shoulder rub for smoking. My target was 225–250°F at the grate. It took about an hour to stabilize.

Prep the Pork Butts

While the smoker came alive, I prepped the pork. Removing some of the thicker areas of the fat cap and trim anything hanging. Each butt was dusted with Butcher BBQ Honey Rub. The pork butt rub for smoking clung to the meat, forming a golden-red layer. After resting, it was time for the pit.

At 225°F, two butts went on the bottom grate. Two more sat on the top grate. Smoke rolled steady and strong.

Multilevel Cooking on the WSM Can Be Tricky

Loading four butts on two grates can be tough. The Weber Kettle saved me. I used it to hold the top grate while placing two butts on the bottom. Problem solved.

Butts on the lower grate cook faster. I placed probes in pork butts both levels to track temps. Multilevel cooking requires patience, but the results are definitely worth it.

Time to Wrap!

When pork hit 155–165°F, it was wrap time. The pork butt rub had built a rich bark that was dark, mahogany, and full of flavor.

Here’s what I added to the wrap:
- 2 oz of BBQ sauce
- 2 oz of Agave in the Raw
- 2 tbsp of Sugar in the Raw
- 2 tbsp of Butcher BBQ Honey Rub
- Half a stick of salted butter, cut into pats
This mixture melts into a sweet, buttery au jus sauce!

Back on the WSM

Wrapped butts are back on the WSM. Top and bottom positions swapped, and the Weber Kettle acted as my extra hands. At this stage, it’s a waiting game. Internal temps climbed toward 195–200°F and it was time to rest.

Time to Pull the Pork

This is the best moment. After resting, the first bone slid out clean. The Honey Rub created a beautiful mahogany crust. Each butt shredded easily into smoky strands.

Ever tried pork butt bacon? It’s the thin strip of meat under the fat cap. Smoky, tender, and a pitmaster treat.

The pulled pork tasted sweet, smoky, and savory. A good pork rub transforms pork into something unforgettable.

What to Do with the Au Jus

Those drippings are liquid gold, be sure to hang onto them! Use a fat separator and pour the au jus over the pulled pork, toss a few times, and now it is loaded with flavor.

Pro tip: Save extra au jus for pulled pork sandwiches. One drizzle takes them to another level.

In Conclusion

Four pork butts, one pork butt rub, and a lot of flavor later. That’s what I am talking about! Cooking on both WSM grates with kettle worked perfectly. The results were worth every minute.

That’s barbecue. It takes time, patience, and a solid pork shoulder rub for smoking. The payoff is always more than food. It’s memories, laughter, and friends going back for seconds.

So grab a pork butt, your favorite pork butt rub for smoking, and make memories around the smoker.
September 10, 2025
How to Smoke a Turkey Breast on a Weber Smokey Mountain
The unofficial “end of summer” holiday just passed and as the days are getting shorter the holidays are coming. What better way to start preparing for Thanksgiving than with a quick turkey breast for smoking! It’s great for a quick weekday meal, so let’s talk about it!

Why Smoke a Turkey Breast

A smoked turkey breast is a quick and easy meal for a weeknight, family gathering, or Thanksgiving. This boneless turkey breast was about 3 lbs. and the total cook time was just under 3 hours. What’s nice about smoking a turkey breast is it’s much easier than a full-size bird. It fits nicely in a small smoker, like a 14-inch Weber Smokey Mountain.

Also, using a turkey injection, like Butcher BBQ Original Bird Booster, results in a juicy and flavorful dinner. It is less intimidating for new pitmasters. Injecting is quicker than wet brining and makes less of a mess.

What You Need to Smoke a Turkey Breast
- Turkey breast (bone-in or boneless) from your local grocery store.
  - I used a Butterball All Natural 3 lb. boneless turkey breast for this cook.
- Rub – I used my go-to homemade turkey rub for this one:
  - 2 tablespoons of smoked paprika
  - 1 tablespoon of fine kosher salt
  - 1 tablespoon of ground black pepper
  - 1 tablespoon of finely ground onion powder
  - 1 tablespoon of finely ground garlic powder
  - 2 teaspoons of rosemary
  - 1 teaspoon of dried mustard
- Optional, but highly recommended Butcher BBQ Original Bird Booster injection for added moisture and flavor.
- Wood chunks – fruit woods work well for poultry; I used apple chunks for this cook.
- Charcoal for the WSM – I used B and B Competition Briquettes for this cook, set up with the Minion Method.
Smoking a Turkey Breast Step-by-Step on the 14-Inch Weber Smokey Mountain

Now that you have all your supplies, let’s prep the bird.
- Rinse the breast and pat it dry.
- Mix your Butcher BBQ Original Bird Booster and inject the turkey breast.
  - I mixed half of the recommended 1/4 cup to 2 cups of water for 10 lbs. of meat.
  - Instead, I mixed 1/8 cup of Bird Booster to 1 cup of water since my turkey breast was 3 lbs.
  - Inject it with a pistol grip injector.
- Use the injection as a binder and apply the turkey rub.
- Let the turkey rub rest on the meat while you fire up the WSM.
Set Up the 14-Inch Weber Smokey Mountain

The 14 inch Weber Smokey Mountain was my first smoker. My wife purchased it for me and I learned so much with it. It is a great starter smoker for anyone who is interested in the hobby!

Now back to the WSM setup:
1. Fill the WSM charcoal ring with briquettes or lump charcoal.
  1. I like using the Minion Method when I cook on my Weber Smokey Mountain. The Minion Method offers a steady heat and a consistent burn.
2. Add a couple chunks of apple wood to the charcoal basket.
3. Add some water to the water pan; personally I like to leave it dry and just wrap it in aluminum foil for easy cleanup.
4. We are shooting for a grate temperature of 250–275°F.
Cooking the Turkey Breast

Ok, now that the smoker is up to temp, grab your turkey breast and place it on the WSM’s top rack. You will want to put a temp probe to keep an eye on the internal temperature. Now, monitor the cook and when the internal temp reaches 140°F baste it with butter.

When the internal temp of the breast reaches 160°F, pull and let it rest for 15–20 minutes. The carryover cook will bring the temp up to 165°F. Your turkey breast should have a beautiful mahogany red and brownish color to it!

We have a video explaining how to cook a turkey breast below:

In Conclusion

Smoking a turkey breast is easy! It just takes some time to prepare for the cook. Once it is finished, you will have a delicious, juicy, flavorful meal for the weekday or any occasion. Butcher BBQ Bird Booster also saves you time by not brining the turkey breast for 12-24 hours.

With a 14 inch Weber Smokey Mountain and this newfound knowledge, you will be known as “Mr. Turkey” going forward! Let’s get to cooking and please leave us a comment below on how your smoked turkey breast turned out!
September 4, 2025
Pork Tenderloin Rub – How to Smoke Pork Tenderloin
The right pork tenderloin rub is the first step for those delicious pork tenderloin medallions! One of my go-to rubs is Butcher BBQ Honey Rub and this is sweet with very little heat. It is a good dry rub for pork tenderloin and it’s a great foundation for any pork dish! Let’s talk about it!

What is a Pork Tenderloin

First, let’s talk about what a pork tenderloin is. It is a lean strip of meat along the pig’s backbone. The tenderloin is a small muscle that is not used often by the animal and therefore it is very tender.

This is not to be confused with a pork loin. A pork loin is a wider cut of meat from the pig’s back. This muscle is used more by the animal and it is not as tender.

Pork Tenderloin Rub – Let’s Get to Prepping

Ok, back to the pork tenderloin rub and prepping the meat. The tenderloin requires very little preparation. It may have some silver skin and a small amount of fat that needs to be trimmed, but that’s about it.

How to Remove the Silver Skin

The pork tenderloin seasoning will not be able to penetrate the silver skin so we want to remove it. Silver skin is a whitish membrane that will not render during the cook. It is rubbery and blocks smoke and rub from penetrating the meat. Also, it is not appetizing.

It’s very easy to remove the silver skin:
- Use a sharp boning knife and, aligning parallel with the meat, use the tip and go just under the silver skin.
- Push your knife through and this should give you a “pull tab.”
- Now grip the tab with one hand and use the knife in a fillet motion going down the silver skin.
- This will remove very little meat and take the silver skin off the tenderloin.
- You will need to repeat this process several times to get all the silver skin off.
Tie that Tail

Your pork tenderloin consists of a head and a tail. The head is the thicker part and the tenderloin’s tail is the thinner area of the meat. You will want to fold the tail over and tie it with butcher twine if it is too thin. This prevents the tenderloin’s tail from being overcooked.

Personally, I like to tie both the head and the tail with butcher twine. Sometimes the tenderloin’s head has a small piece of meat that dangles and can get overcooked as well.

Pork Tenderloin Rub – Time to Season

Now the prep is done, it’s time to dust your tenderloin with rub. The pork tenderloin seasoning I like to use is Butcher BBQ Honey Rub. This rub pairs very well with pork! It is sweet with very little heat on the back end. Your pork tenderloin will start to turn a beautiful orange, mahogany color, and it will smell amazing!

Simply dust your tenderloin from head to tail and let it rest for about half an hour while you get the pit ready.

Fire up the Smoker

Ok, now to the good part. Almost time to cook that pork tenderloin! You will want to smoke your tenderloin around 250°F. Pair it with some fruit wood or fruit wood pellets. I personally like to use apple wood chunks with my pork.

Apple wood, Butcher BBQ Honey Rub, and pork tenderloin are a match made in BBQ deliciousness!

Let’s Get to Smoking

Now put your pork tenderloin on the smoker. Let it baste in that delicious apple wood smoke for about an hour. I put a temp probe in one of my tenderloins. Around the 145°F internal temperature mark I basted the tenderloins with BBQ sauce. Wow, they looked good!

Check it around the hour mark. You should start to see the rub set and that pork tenderloin rub will smell incredible! My tenderloins hit the 155°F internal temp after an hour and fifteen minutes. They cook relatively fast!

Time to Rest

Let those pork tenderloins rest! I let mine rest for about 30 minutes. During the rest, the carry-over cook will put them over 160°F internal temp.

Let’s Eat

Your tenderloins have cooked, rested, and now that delicious pork tenderloin rub has set. It’s time to eat! Slice them into about half-inch medallions. As you slice each medallion, they will start to release that internal moisture! You should also see a faint smoke ring and wow, I am getting hungry just thinking about them!

In Conclusion

Ok, there you have it, straight to the point, no fluff, how to smoke a pork tenderloin! They are easy to cook and they are a quick option for weeknights! Now it’s your turn, grab some pork tenderloin rub and let’s fire up that pit!

Also, please leave us a comment and let us know how your pork tenderloin turned out!
August 29, 2025
Pork Belly Burnt Ends – A Game Day Favorite
Pork Belly Burnt Ends is a great option for your tailgating menu. Pork belly makes an amazing gameday burnt ends recipe, after all is what bacon comes from!

They are easy to cook. Cube them, dust them with a BBQ rub, smoke them, and sauce them! Let’s talk about it.

What is Pork Belly

Pork belly, what is it? Pork belly is a boneless cut of meat from the pig’s belly. This is a delicious and flavorful piece of meat that is layered with fat for some amazing “bacon” flavor. The pork belly can be cooked by itself, cooked whole, cubed, or cured and made into bacon.

After cubing the pork belly they become for pork belly burnt ends! That’s why you are reading this blog post, right?

Pork Belly Burnt Ends – What is so Special About Them

Burnt ends are tender, juicy, and after properly cooked, they become candy pork belly! The term “burnt ends” often conjures images of a brisket burnt ends. After smoking a brisket, part of the point is cubed, tossed in BBQ sauce and BBQ rub. Put back on the pit for and the result is brisket burnt ends. I would argue that pork belly burnt ends might be a better candidate for burnt ends.

Burnt Ends – Picture This

Let me try to paint a picture. Think of burnt ends pork belly as being cubed, “marshmallowy” bacon chunks. These fluffy bacon chunks are smoked tossed with your favorite BBQ rub, I like to use Butcher BBQ Honey Rub. Then smoked with a fruit wood, like apple or cherry. Finally smothered in your favorite BBQ sauce for that sticky, tacky BBQ goodness we are looking for!

Are you getting hungry, because I am!

Pork Belly Burnt Ends – How to cook them?

Ok, let’s get to back to the pork belly burnt ends recipe for your next tailgate:
- Make sure your pork belly is cold.
- Cut your pork belly into 1 inch by 1-inch square chunks.
- Dust your cubes with your favorite rub.
  - I like to use Butcher BBQ Premium Rub with my burnt ends.
- Toss your pork belly chunks so all sides are coated with rub.
- Place your pork belly cubes on a wire grate
- Let them rest in your refrigerator for about an hour.
- Get your pit up to 250-275°F and use your favorite wood or flavored pellets.
- Place your grate of pork belly cubes on the smoker.
- Let them smoke for a couple of hours and then check to see how they are doing.
  - Your burnt ends pork belly should have formed a delicious brown colored bark.
  - If you probe them with a thermometer, they should have very little resistance.
- Place them to a new half pan and I added the following ingredients.
  - Sprinkle about a half cup of Sugar In The Raw all – or brown sugar.
  - Squeeze about 2 ounces of Agave In The Raw over your chunks – or honey.
- Cut up a stick of butter and place them all around the pan.
- Cover your pan of pork belly up with aluminum foil.
  - Put them back on the pit for another 30 minutes.
- Toss your burnt ends in that delicious au jus sauce!
  - Move them from the first pan and into a second half pan.
- Drizzle your favorite BBQ sauce and put them uncovered back on the pit for 10-15 minutes.
  - Internal temperature should be 190-200°F.
- Let the them rest for 15 minutes!
In conclusion

Burnt ends pork belly are truly BBQ candy and they melt in your mouth! Combine it with Butcher BBQ Premium Rub and Butcher BBQ Sweet BBQ Sauce and “it’s good”! Now let’s get that pit fired up at your next tailgate and smoke some pork belly candy for the win!

Oh, leave us a comment below how you did with your cook! We love to hear from our readers.
August 20, 2025
Smoked Hamburgers in Seven Simple Steps
Smoked hamburgers, are you sure about this? When I think of hamburgers, my dad in the backyard with a Weber Kettle and some Kingsford Blue charcoal comes to mind. Hot and fast with white smoke billowing out of those four round holes in the Kettle lid.

However, let’s talk about smoked hamburgers low and slow for a delicious twist to a backyard cookout staple!

Why Smoked Hamburgers Are So Good

Grilling hamburgers is always a summertime favorite for backyard get togethers. They are quick and easy to cook, relatively inexpensive, and everyone loves a grilled burger. Now, take the same hamburger, fire up the Weber Smokey Mountain, put the burgers on the smoker and everything changes!

Add a flavorful BBQ rub, I like to use Butcher BBQ Grilling Addiction, let it dry brine, then smoke the burgers! The smoke will penetrate the hamburger just like it does with brisket or ribs! The smokey flavor paired with Butcher BBQ Grilling Addiction complement each other!

The rub contains salt and spices, so the burgers will dry brine while you fire up the smoker. The pit will infuse them with smoke for about an hour. When they are done, you will see that gorgeous red mahogany color and taste pure beefy juiciness.

Smoked Hamburger Step-by-Step Process

Ok, follow this smoked hamburger recipe to make delicious burgers on the smoker every time:
1. Form your hamburgers into quarter-pound or third-pound patties.
- Dust your burgers with your favorite rub.
  - I used Butcher BBQ Grilling Addiction in this smoked burger recipe.
- Place them in the fridge while you prepare the smoker.
- Fire up the smoker to 225°F.
- Smoke the hamburgers until the internal temp is around 130-135°F.
  - This takes roughly 45 minutes.
  - Use your favorite wood – I used hickory wood chunks for this cook.
- Sear your smoked hamburgers for about 30-45 seconds on each side.
- Let them rest for about 15-20 minutes before serving.
Serving Your Smoked Hamburgers

After resting your smoked hamburgers, it’s time to start building your burger. My favorite classic combo is ketchup, mustard, and a slice of pepper jack cheese! The result is a smokey, juicy, all-American burger that will be a hit at any backyard BBQ.

In Conclusion

Now you know how to make smoked hamburgers. My kids have always loved regular burgers, but after trying burgers on the smoker, they ask for them all the time. It’s your turn, grab your Butcher BBQ Grilling Addiction, fire up the smoker, and get to smoking burgers. You’ll be glad you did.
August 12, 2025