These smoked spam burnt ends turn three cans of Spam into sweet, smoky, sticky bites with crispy caramelized edges. You cube the Spam, score a crosshatch on each piece, then coat it in mustard and a sweet BBQ rub. Smoke the cubes at 225 to 275°F for 2 to 3 hours, until the color turns deep mahogany and the edges caramelize. Then toss them in BBQ sauce and return them to the smoker for 15 minutes to set the glaze. Three cans yield 36 pieces, enough to feed a crowd as an appetizer or snack. The crosshatch and a wire rack do most of the work here.
What Are Smoked Spam Burnt Ends
A Spin on Classic Burnt Ends
Traditional burnt ends come from the point end of a smoked brisket. They are prized for their bark, smoke, and sticky glaze. Smoked spam burnt ends borrow that same treatment and apply it to Spam. As a result, you get the sweet, smoky, caramelized payoff in a fraction of the time. A brisket point takes many hours and careful temperature control. In contrast, this version cooks in 2 to 3 hours with almost no risk. For this reason, people often call them poor man’s burnt ends.
Why Spam Works for This Recipe
Spam holds its shape through a long smoke better than most proteins. Its dense, uniform texture takes a crosshatch cut cleanly. Furthermore, the fat in Spam renders and crisps the scored edges. The salt-forward flavor also balances the sweet rub and sticky sauce. Therefore, the finished bites taste rich and savory under the glaze. Smoked spam burnt ends are forgiving, which makes them a strong entry point for newer smokers. Additionally, three cans cost far less than a brisket point.
Cutting and Crosshatch Scoring the Spam
Slicing the Blocks into Cubes
Remove each Spam block from the can and stand it upright. Slice each block in half lengthwise, keeping the halves even. Then score the crosshatch on the exposed sides, which we cover next. After scoring, cut each half into 6 cubes. As a result, every can gives you 12 cubes, and three cans yield 36 total. Even cubes cook at the same rate and glaze evenly. Therefore, take a moment to size them consistently.
Why the Crosshatch Matters
The crosshatch is what takes these smoked spam burnt ends from plain to loaded. Score shallow cuts across all exposed sides, without cutting through. As the Spam cooks, the cuts open up and create pockets. Consequently, those pockets catch smoke, seasoning, and BBQ sauce. Moreover, the scoring adds surface area for crispy, caramelized edges. The result is more texture and more flavor in every bite. For this reason, do not skip the scoring step.
The Mustard Binder and Sweet Rub
Yellow Mustard as a Binder
Toss the cubes with 2 to 3 tablespoons of yellow mustard in a large bowl. The mustard acts as a binder, helping the rub stick to every surface. However, the mustard flavor cooks off and does not dominate. As a result, you get even seasoning coverage and better bark. Coat the cubes until they are lightly and evenly covered. Then move straight to the rub while the mustard is still tacky.
Choosing a Sweet BBQ Seasoning
Season the cubes generously with your favorite sweet BBQ rub. A sweet, brown-sugar-forward blend balances the salt in the Spam. Additionally, the sugar helps the edges caramelize during the smoke. Coat all sides, including the open crosshatch cuts. Because the cuts open as they cook, the rub works deep into the Spam. Avoid overly salty rubs, since Spam already carries plenty of salt. Smoked spam burnt ends lean sweet and smoky, so let the rub reflect that.
Smoking at 225 to 275°F
Using a Wire Rack
Arrange the seasoned cubes on a wire rack in a single layer. The rack makes transferring them to and from the smoker effortless. Furthermore, it lets smoke and heat circulate around every side. As a result, the cubes color evenly without sticking to the grates. Set the rack directly on the smoker grates. This small step saves you from handling 36 hot, sticky cubes one by one.
Reading the Color and Time
Preheat your smoker to 225 to 275°F before the cubes go on. Smoke the spam burnt ends for 2 to 3 hours. Watch the color rather than the clock alone. Pull them when they reach a deep mahogany color and the edges begin to caramelize. Meanwhile, the crosshatch cuts open up and crisp at the corners. The lower end of the range builds more smoke, while the higher end speeds the cook. Therefore, choose your temperature based on how much time you have.
The BBQ Glaze and Setting the Sauce
Saucing in a Foil Pan
Transfer the smoked cubes to a foil pan once they hit that mahogany color. Add about 1 cup of BBQ sauce, or enough to coat. Then toss until every cube is evenly glazed. A foil pan keeps the sauce contained and makes tossing easy. Additionally, it catches the rendered fat and sauce for a glossier finish. Use a sauce that matches the sweet rub for a cohesive flavor.
Why the 15-Minute Set Matters
Return the pan to the smoker for about 15 minutes. During this time, the sauce reduces and sets into a sticky glaze. As a result, the coating clings to the cubes instead of running off. Without this step, the sauce stays loose and wet. Pull the smoked spam burnt ends once the glaze turns tacky and glossy. Then serve them immediately while the edges are still crisp.
Serving, Variations, and Storage
How to Serve Spam Burnt Ends
Serve smoked spam burnt ends hot, straight from the pan. Set them out with toothpicks as a party appetizer. Alternatively, pile them onto sliders, rice bowls, or nachos. The sweet, salty, smoky profile pairs well with pickles, slaw, or a sharp cheese. As a result, they work as a snack, a side, or a main. A squeeze of lime or a drizzle of hot sauce adds brightness if you want it.
Variations and Leftovers
You can flavor smoked spam burnt ends in several directions. Use a spicy rub or a hot honey sauce for more heat. Korean BBQ Spam or a teriyaki glaze pushes them sweeter and stickier. Additionally, you can swap the BBQ sauce for your favorite regional style. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven or air fryer until hot and the glaze re-crisps. Avoid the microwave, since it softens the edges.
Step-by-Step: How to Make Smoked Spam Burnt Ends
Step 1: Slice, Score, and Cube the Spam
Remove each Spam block from the can and stand it upright. Slice each block in half lengthwise, then score a crosshatch on all exposed sides without cutting through. Cut each half into 6 cubes, giving you 12 cubes per can and 36 total.
Step 2: Coat with Mustard and Rub
Place the cubes in a large bowl. Add the yellow mustard and toss until evenly coated. Then season generously on all sides with your favorite sweet BBQ seasoning, working it into the crosshatch cuts.
Step 3: Arrange on a Wire Rack and Smoke
Arrange the cubes on a wire rack in a single layer. Preheat your smoker to 225 to 275°F and place the rack inside. Smoke for 2 to 3 hours, until the Spam develops a deep mahogany color and the edges begin to caramelize.
Step 4: Glaze with BBQ Sauce
Transfer the smoked cubes to a foil pan. Add the BBQ sauce and toss until every cube is evenly coated.
Step 5: Set the Sauce and Serve
Return the pan to the smoker for about 15 minutes, until the sauce sets and becomes sticky. Remove from the smoker and serve immediately while the edges are still crisp.
Smoked Spam Burnt Ends
Ingredients
Equipment
Method
- Remove the Spam from the cans and stand each block upright. Slice each block in half lengthwise, keeping the halves even.
- Score a crosshatch pattern on all exposed sides of the Spam, without cutting all the way through. These cuts open up as the Spam cooks, creating more texture and flavor.
- Cut each half into 6 cubes, giving you 12 cubes per can and 36 total. Place the cubes in a large bowl, add the mustard, and toss until evenly coated. Season generously with your favorite sweet BBQ seasoning.
- Arrange the Spam cubes on a wire rack. Preheat your smoker to 225 to 275°F and place the rack inside. Smoke for 2 to 3 hours, until the Spam develops a deep mahogany color and the edges begin to caramelize.
- Transfer the Spam cubes to a foil pan, add the BBQ sauce, and toss until evenly coated.
- Return the pan to the smoker for about 15 minutes, until the sauce sets and becomes sticky. Remove from the smoker and serve immediately.
Notes
Tried this recipe?
Let us know how it was!Smoked Spam Burnt Ends — FAQ
Common questions about sweet, sticky, smoky Spam burnt ends.
Prep & Basics
They’re cubes of Spam given the burnt-ends treatment: crosshatch scored, seasoned with a sweet rub, smoked until deep mahogany, then glazed in BBQ sauce. The idea borrows from classic brisket burnt ends, which is why they’re often called “poor man’s burnt ends.” You get the same sweet, smoky, sticky, caramelized bite in 2 to 3 hours instead of the many hours a brisket point takes. Three cans make 36 pieces, perfect for a party platter.
The crosshatch is what makes these worth the extra knife work. Score shallow cuts across all exposed sides without cutting through. As the Spam cooks, the cuts open up into little pockets that catch smoke, seasoning, and BBQ sauce. The scoring also adds surface area for crispy, caramelized edges, so you get more texture and flavor in every cube.
Yellow mustard works as a binder that helps the rub stick to every surface, including the open crosshatch cuts. The mustard flavor cooks off during the smoke, so it doesn’t dominate the finished bite. You only need 2 to 3 tablespoons for three cans. If you’re out of mustard, a thin coat of oil or hot sauce does the same job of giving the rub something to grip.
Smoke at 225 to 275°F for 2 to 3 hours. The lower end builds more smoke flavor, while the higher end speeds the cook, so pick based on the time you have. Go by color rather than the clock: pull them once the Spam hits a deep mahogany color and the edges start to caramelize. A wire rack makes it easy to move all 36 cubes in and out without handling them one by one.
Finishing & Storage
Spam is fully cooked out of the can, so you’re smoking for color, texture, and flavor, not food safety. Pull the cubes when they reach a deep mahogany color with caramelized, crisped edges where the crosshatch has opened up. After tossing them in BBQ sauce, return the pan to the smoker for about 15 minutes, until the glaze turns tacky and sticky rather than wet and loose. Serve immediately while the edges are still crisp.
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, use a 350°F oven or air fryer for a few minutes until hot and the glaze re-crisps. Skip the microwave, which softens the caramelized edges and makes the cubes rubbery. These are best fresh, so make only what you’ll eat in a sitting when you can. For a different spin next time, try a spicy rub, a hot honey glaze, or Korean BBQ Spam.
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