If you've ever heard someone refer to burnt ends as "meat candy," you're not alone.

Pitmaster Joe Davidson of Oklahoma Joe's says the smoky, tender cubes of brisket are a barbecue staple and a favorite at competitions for decades.

Davidson joined us to walk through the steps for making burnt ends at home using a backyard smoker.

"These things are a meal within themselves," Davidson said. "But when you combine them with barbecue beans and slaw, it's just like, wow."

Davidson calls them a competition favorite for good reason: "It just pulls apart, so tender."