How do you cook the burnt ends?
I like to cut my chunks about 1.5-2 inches square. They will cook down to about half the original size. I put a heavy dry rub coating on it, then bake two hours at 250 degrees. Then I pull them off the rack, put them in a metal pan, coat with the honey BBQ sauce, and back in the oven for 30 more minutes.
I like the dry rub first, instead of coating with sauces, because I want the fat to render out and drain better.
I do mine a little different. I cube mine the same way as Blank, season liberally with seasoning of your choose, but I smoke at 250 for 2 hours directly on the rack. Then move them into the fancy aluminum pan and cover with brown sugar and lots of stick butter. Back in the smoker for another hour. Drain the pain and then pour in BBQ sauce of your choice, I usually stay away from the sweet sauces at this point because of the brown sugar. Once they are coated in sauce, I place them back directly on the metal grate for about another hour, you want them soft soft soft because they will firm up a little when they cool. That’s it