How would you make "Bacon Burnt Ends"?

[Monty House]

At least one Texan BBQ joint makes Bacon Burnt Ends. Assuming you begin with a cured belly, how would you get enough rendering plus some great carmelization?

Option #1: Cube and smoke at higher heat (but low enough not to burn sugar, if present).

Option #2: Smoke belly hunks at low temps (175-200) until an internal of 140-150, then cube and cook at higher heat.

Option #3 to Option n ????

Also, at some point, I was going to dip in a sugar-based (preserves, honey, agave, etc.) sauce and put back in smoker (similar to what I do with a brisket point).

 

[Bob Correll]

Monty,
You have me intrigued.
I found this:
"The bacon burnt ends are cured and pork-rubbed before being cooked hot for two-to-three hours, the barbecue equivalent of flash frying. On my weekend visit, they were chewy and meaty and fatty all at the same time, pretty perfect, despite lacking the slight crunch Heim prefers them to bring. They are sweet up front and peppery to finish."

http://www.dallasobserver.com/resta...ext-big-cue-spot-has-bacon-burnt-ends-7181471

edit, maybe not a lot different than my bacon kabobs:

 

[Enrico Brandizzi]

Really unbelievable !

 

[Monty House]

Bob, you're in the zone here. "Pork-rubbed"? I'm assuming just a seasoning.... without sugar? Maybe sauce for last 1/2 hour or so? Anyhow, this gives me an idea. Maybe go the route of 2-3 hours at 325-350, then pull and sauce (something gooey/sweet) while letting the temps creep down to, say, the 275-300 range. Then pop back on for 30 min and pour the smoke to it?

If I do, you'll hear about it. However, I'd love it if someone beat me to it. You probably already did with the Bacon Ka-Bobs!