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Preheat the smoker to 250 F. and set it for indirect heat.
Prep the smoked sausage links by slicing in to the sausage link every 1-1.5 inches without cutting all the way through the link. This exposes more of the sausage to the smoke and adds more flavor and texture to the burnt end.
Once the smoked sausage is sliced, coat it entirely in a thin mustard binder, including in to the sliced spaces. Then cover in a thin layer of the BBQ dry rub.
Place the smoked sausage onto the smoker and let it smoke for 1.5-2 hours. The sausage should be heated through, lightly brown, and slightly plumped up.
Remove the smoked sausage from the grill grates and slice into the burnt end pieces using the precut grooves.
Place them into an aluminum foil or cast iron pan. Coat them in enough BBQ sauce that they are fully covered, add the butter over the top and sprinkle on the brown sugar.
Place the pan back onto the smoker for 30-45 minutes, stirring a few times as needed so they caramelize and are evenly coated in the mixture. When they are set up and the sauce is tacky and shiny, remove from the grill and serve as desired.