Sorry, but I'm not going to put a disclaimer on every dish I do that says it may also be done another way, or someone did it differently before. And putting cut up point back on the smoker isn't simulating anything; it's allowing them to become burnt ends on their own. What's simulated about that?
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)