Instructions

1. To make these burnt ends, I start by first fully cooking the sausages. Either on the stove, Flat Iron Griddle, or grill, whichever works best for you! Use a binder and coat in your favorite hot BBQ rub. I used duck fat spray as my binder or you can use your favorite.
2. Cook until the internal temperature is 165. Good tip is to not cook on high, so you don’t burn the casing on the sausage.
3. While the sausage is cooking, I like to take the time to get the smoker preheated. Shoot for a temperature of 225-250 degrees. 
4. Once those are done, chop all the sausages into pieces, about an inch thick and throw into an aluminum baking tin. We have the heat from the jalapeños and from the rub, now it’s time to sweeten it up! Sprinkle a good amount of brown sugar, then add a couple tablespoons of butter and a small drizzle of honey. Lastly, a good amount of sweet BBQ sauce. If you plan on using a full bottle, I use half now and half afterwards!
5. Now that we have them ready, it’s time to get some smoke on them. Smoke for about an hour and stir every 15 minutes.
6. After the smoke, remove, and let rest for about 5 minutes. I like to remove the pieces and place into another dish and coat again with the other half of the bottle of BBQ sauce.
7. Now enjoy!