Beef, ham, turkey, pork sausage and ribs are cooked long and slow, getting basted with their own juices and becoming more succulent the longer they stay in the pit. But the real claim to fame here is the burnt ends sandwiches. Crunchy, crusty, well-done outside edges of a smoked brisket are chopped together and piled onto white bread, and then the whole thing is bathed in a ladleful of rich beef juices. Jane adores these sandwiches while Michael likes to split his order between the sandwich and a barbecued slab of something else.