Barbecued Burnt Ends
This brisket preparation, a favorite of barbecue masters, isn’t really burnt; it’s double-smoked and deeply charred.
Why This Recipe Works
Real burnt ends are all about moist meat and plenty of flavorful, charred bark, but most pit masters use the fatty point-cut brisket. To make the leaner (and more widely available) flat-cut brisket work, we cut it into strips and brine it for maximum moisture and flavor. Three hours of smoke on the grill—with a water pan for more moisture—followed by a few more hours in a low oven ensures fully tender brisket with plenty of char. We cut the meat into cubes before tossing it with a flavorful, homemade sauce.
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