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I think that would be very close to what OP was looking for.  Instead of strips, make chunks and go at it!  I think Flank steak would be perfect for this, as I think it holds those specific flavors better.   I am probably going to have to try this. Thanks!

To be honest, neither do I.  Last brisket I did was a flat.  I'm still new to this.  I'll have to do some more research before I go full brisket.  It is the point though, which is fatty.  I think if you grill em up a bit and then dehydrate them (as I had suggested earlier), they might be close...

I would think that the closest thing to this would be burnt ends.  Once you cook the brisket and get them to your liking, maybe you could run them through a dehydrator. Damn that sounds good just typing it.....

I'm about an hour northwest of richmond . . . God's Country!   if you're ever up this way....might have to make you stomach some of my concoctions!

She is a huge fan....I love giving her some food mixed with a bit of the drippings. She goes nuts!

Hey folks, RapiDad here.  Wanted to fulfill the wishes of the creator and let you know a bit about me.  I smoke in rural Virginia.  I am a new Dad.  While I have some downtime from smoking, I'm getting a little more educated.  I've done about 5 smokes already in my Oklahoma Joe's Longhorn Triple...

Any update?  Looking to do this exact same thing.