The original is literally the nearly burnt ends and/or the leftovers from a smoked brisket, or other meat, cut in bite sized chunks, seasoned with more rub and smoked again until quite dark and nearly falling apart tender. The 2 Cheater methods are to 1, smoke your meat to 190+, cut it into pieces, add rub and smoke until very well done, burnt, and nearly falling apart tender. These are DRY with a heavy bark. Method 2 is similar, 190, chunks, rub, but are tossed in BBQ Sauce and smoked until the chunks are tender and the Q Sauce is caramelized, essentially WET Burnt Ends. Both are tasty just a matter of you being a Crunchy Bark Shark or you like beef more tender and Saucy...JJ
