Burnt Ends by the nature of the beast is typically how the very fatty and high collagen, Point of the Beef Brisket is used. Because it is so fatty it can be Smoked a couple more hours, beyond that of the Flat, without getting dried out. If this cut of pork is 1" X 3", or less pieces, then it is a Tenderloin. If they look like Pork Chops without the bone, 1" X 4-5", it is a Loin. In either situation, they are so lean and low in collagen that beyond an IT of 150°F they will be dry and tough. Making Burnt Ends in the traditional manner from Pork Loin, or worse a Pork Tenderloin, will not give a good result. If you really want to give the Mrs, Faux Burnt Ends, your best bet would be to cut the Pork into 1' X 1" chunks, brine them, make Kabobs with space between chunks and chill them. Build yourself a screaming hot fire, getting the Kabobs as close to the fire as possible and quickly sear them, turning frequently. When well browned, brush the meat with BBQ Sauce, caramelize them briefly without burning and serve. Between the Brine, chill on the meat and a very hot, fast cook, they should resemble Burnt Ends and still be tender and juicy. If you wish to put some Smoke on them, after brining, dry them, form a quick pellicle with a fan or blow dryer and cold smoke them no more than 1 hour with heavy smoke before the hot sear cooking...JJ