Thomas/Klamerus
TVWBB Member
This is a method I saw on America's Test Kitchen. They should be foil wrapped and finished in the oven or they will dry out. There is plenty of bark with this method.
New way to cook Brisket
- Thread starter Thomas/Klamerus
- Start date
Bill Elwell
TVWBB Pro
So far, mine haven't. I'll stick with what I know. 
Thomas/Klamerus
TVWBB Member
I slice the brisket starting at the point end into strips, as you get to the cap end the strips get taller and shorter. when all the strips are cut there is a big piece of meat left over. Next apply rub to all pieces. I cut up two briskets. Because the pieces near the cap end take longer to cook I placed them on the bottom rack. The picture is of the thinner pieces near the point end placed on the top rack.
Is this the Barbecued Burnt Ends recipe from Cook's Country Season 8 Episode 4 "Grilled and Smoked" from June/July 2014?
In this recipe, you cut a 5-6 pound untrimmed brisket flat into 1-1/2" strips and brine in a solution of 4 quarts water, 2 cups kosher salt, and 1/2 cup granulated sugar for 2 hours. After brining, pat the strips dry.
Make a rub consisting of 1/4 cup packed brown sugar, 1 tablespoon kosher salt, and 2 tablespoons ground black pepper and apply to the strips.
As for grill preparation, the recipe gets complicated, describing how to make foil packets containing soaked wood chips and using foil pans and water to create an indirect cooking surface in a charcoal or gas grill. I'll skip that part, assuming you already know how to make an indirect fire, or that you will use a WSM or similar smoker.
Smoke the brisket strips for 3 hours at 275-300*F. Transfer the strips to a rimmed baking sheet, cover tightly with aluminum foil, and finish cooking in a 275*F oven until the strips reach 210*F internal temp, about 2 hours. Remove baking sheet from oven, leave brisket strips covered and let rest for 1 hour.
Use a fat separator to defat the pan juices. Make a BBQ sauce consisting of 3/4 cup ketchup, 1/2 cup defatted juices, 1/4 cup packed brown sugar, 2 tablespoons cider vinegar, 2 tablespoons Worcestershire sauce, 2 teaspoons granulated garlic, and 1/4 teaspoon cayenne pepper. Combine ingredients in a medium sauce pan, bring to a simmer over medium heat, and cook about 5 minutes, until somewhat thickened.
Cut brisket strips into 1" to 2" chunks. Toss chunks and BBQ sauce together in a large bowl, then serve.
In this recipe, you cut a 5-6 pound untrimmed brisket flat into 1-1/2" strips and brine in a solution of 4 quarts water, 2 cups kosher salt, and 1/2 cup granulated sugar for 2 hours. After brining, pat the strips dry.
Make a rub consisting of 1/4 cup packed brown sugar, 1 tablespoon kosher salt, and 2 tablespoons ground black pepper and apply to the strips.
As for grill preparation, the recipe gets complicated, describing how to make foil packets containing soaked wood chips and using foil pans and water to create an indirect cooking surface in a charcoal or gas grill. I'll skip that part, assuming you already know how to make an indirect fire, or that you will use a WSM or similar smoker.
Smoke the brisket strips for 3 hours at 275-300*F. Transfer the strips to a rimmed baking sheet, cover tightly with aluminum foil, and finish cooking in a 275*F oven until the strips reach 210*F internal temp, about 2 hours. Remove baking sheet from oven, leave brisket strips covered and let rest for 1 hour.
Use a fat separator to defat the pan juices. Make a BBQ sauce consisting of 3/4 cup ketchup, 1/2 cup defatted juices, 1/4 cup packed brown sugar, 2 tablespoons cider vinegar, 2 tablespoons Worcestershire sauce, 2 teaspoons granulated garlic, and 1/4 teaspoon cayenne pepper. Combine ingredients in a medium sauce pan, bring to a simmer over medium heat, and cook about 5 minutes, until somewhat thickened.
Cut brisket strips into 1" to 2" chunks. Toss chunks and BBQ sauce together in a large bowl, then serve.
Thomas/Klamerus
TVWBB Member
It tasted great, lots of bark spice. It cooks faster than a whole brisket. I have several vacuum sealed containers in the freezer.
Bill Elwell
TVWBB Pro
Giving your method a bit more thought, the smaller pieces of barked brisket would make for more flavorful sliders...