Bryan Roof and Morgan Bolling from America’s Test Kitchen spent two years perfecting a brisket recipe that could be accomplished with a Weber kettle grill, a common household item. Instead of the usual high temperature cooking and finishing off in an oven, they developed a new method using the “charcoal snake” technique. The new method not only overcomes the common issue of brisket burning on a high heat grill but also provides a way to cook a whole brisket without an oven, delivering surprisingly tender, juicy, and smoky brisket.
- The traditional method of cooking brisket in a Weber grill included putting lit coals on one side and the brisket on the cooler side, followed by wrapping in foil and finishing in an oven. This new recipe revolutionizes this method.
- Bryan Roof and Morgan Bolling were inspired to develop this method following a barbecue road trip through Texas, where they discovered the potential of what brisket could be.
- The new method, called the “charcoal snake,” involves stacking unlit charcoal in a long line and lighting it at just one end. This results in a slow, low temperature cook.
- This recipe involves minimal effort, making it a fantastic solution for home cooks who do not have specialized smoking equipment.
- The newly developed brisket recipe from America’s Test Kitchen is published in the latest issue of Cook’s Country and will be available online until Labor Day.