So, for whatever reason I've been craving burnt ends lately. Okay, the reason is barbecue is amazing, and burnt ends are barbecue, therefore burnt ends are amazing. I kinda got this odd idea after watching some cooking show, but I can't remember for sure because I watch so many different shows. On said show, the restaurant they were at took their brisket raw, sliced it into what I'd say were 2 to 3 inch wide "slabs", did their brine/marinade/seasoning/whatnot, and then cooked them. So this got me to thinking about using this technique of slabbing out a brisket to expose more surface area to rub/smoke, cook as normal, cube/reseason, and throw back in for more smokey goodness. Thoughts, opinions, first hand experiences? Surely I'm not the first to stumble upon this.