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Best Brown Sugar Bourbon Bacon Burnt Ends

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These brown sugar bourbon bacon burnt ends are the perfect appetizer for game day or any gathering. Smoky bacon is coated in a sticky-sweet bourbon glaze and smoked to caramelized perfection.

Ingredients

Scale
  • 2 pounds (900g) thick-cut bacon
  • 1 cup (200g) brown sugar, packed
  • 1/4 cup (60ml) bourbon
  • 4 tablespoons (56g) unsalted butter, melted
  • 2 tablespoons (30ml) honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Preheat your smoker to 225°F (107°C). Add soaked wood chips or chunks for a thin, steady stream of smoke.
  2. Cut the bacon into 1-inch (2.5 cm) pieces. Stack a few slices at a time and cut through them all at once for uniform pieces.
  3. Place the bacon pieces in a single layer in an aluminum foil pan. Do not overcrowd them.
  4. Smoke the bacon for 2 hours. Do not open the smoker during this time.
  5. While the bacon smokes, make the glaze: In a medium bowl, whisk together the brown sugar, bourbon, melted butter, honey, smoked paprika, garlic powder, black pepper, and cayenne (if using) until the brown sugar is mostly dissolved.
  6. After 2 hours, remove the pan from the smoker. Carefully pour off any excess rendered fat, leaving about 1 tablespoon in the pan.
  7. Pour the glaze over the smoked bacon pieces. Use a spatula or tongs to toss the bacon until every piece is evenly coated.
  8. Return the pan to the smoker and increase the temperature to 250°F (121°C). Smoke for another 45 minutes to 1 hour, stirring every 15 minutes to ensure even glazing and prevent burning.
  9. Check for doneness: The burnt ends are ready when the glaze is dark amber and the bacon is tender but not falling apart. A piece should bend slightly when picked up with tongs.
  10. Remove from the smoker and let rest for 5 minutes. Transfer the burnt ends to a cooling rack or serving platter.
  11. Serve warm, best enjoyed within 30 minutes of coming off the smoker.

Notes

Watch smoker temperature carefully; do not let it exceed 275°F (135°C) or the sugar will burn. Stir every 15 minutes during glazing. Use a disposable foil pan for easy cleanup. Let bacon come to room temperature before smoking for even cooking.

Nutrition

Keywords: bacon burnt ends, brown sugar bourbon bacon, smoked bacon appetizer, game day appetizer, barbecue bacon

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