Has anyone tried pork burnt ends turbo?

I would say after smoking if your planning on saucing in a iron skillet like some guys are doing the sauce could burn pretty easy at that temperature I think. 

The ones I did last weekend I took the pork cuts to about 165 and then cubed and out em in the sauce for 5 hrs.   3 hrs woulda worked but was in no hurry.  Getting them to 165 I think I ran around 325.  Went a little lower after cubed.   Hope this helps...

@johnnyp
Brother I have done them at a little over 400 degrees several times. I use 2 cheap disposable aluminum pans. They cost 97 cents a piece. Take one pan and put sand or rocks in it. Sit the next pan inside of the first pan. This will prevent scorching. When you are done, simply throw away the two cheap pans. No clean up at all. You can use sand, dirt or rocks in the first pan. Heck you can use just about anything in the first pan. I use dirt as it's free and abundant. If you are not comfortable using dirt, ball up a few balls of aluminum foil. They all work the same. Here is a tip, the burnt ends finished at high temps will be a little crispier on the outside. Some folks actually prefer this, others do not. Myself I like both.