What is the best way to Bar B Q grill a brisket so that it is really moist.?

Answer 1

NO! please do not boil it. First aplly what ever spices you plan on using. Then put it on a smoker, do not put over direct heat. Make sure the temp is at least 250. Let the briskette sear on each side. (about 45 mins ea. side). Then once it is seared , remove frome smoker and place in a tin foil pan. Cover pan with foil and put it back on pit and let it ride for about 4 hrs at no less than 250 and no more than 350. After 4 hrs uncover and stick a bbq fork in it. If the fork wants to slide right through the briskette, that bad boy is ready to serve. And may i suggest serving it up with some Ice Cold Bud Light.

Briskette will cook in own juices and will not dry out.

Answer 2

Wow, I am currently making one. Here is what I am doing. I barbecued the roast using mesquite chips and a dry rub over indirect heat for 1 1/2 hours (I am using a flat cut 4 1/2 lbs.) Then I took it off the grill and have put it in my crock pot to finish cooking! In a couple of hours it will be moist and fork tender and I will take some of the juices and mix them with BBQ sauce to use as a dressing for the thin moist slices!

Answer 3

The best way to get a tender meat is to never ever forge that there is something called residual cooking. where the meat continues to cook for about 5 minutes after you take it off the grill stove or oven. You should also try to not pierce the meat too often or at all. At our home we season the meat then wait while it cooks turning to avoid burning. when it looks almost done take off the grill then let the meat stand about 5 minutes. If this is done correctly there should be very little juice in the platter the meat is in. then slice and eat.

Answer 4

I put a huge untrimmed brisket
in one of those turkey cooking
(looks like plastic) bags and do
not put anything else in it. No
salt no anything.

Then I bake it in the oven for
6 - 8 - 10 hours on 250 degrees.
(overnight is great!)
It makes lots of "juice."
Save that and freeze it for later
to put in gravy or vegetable
soup or chili,etc.

I soak hickory chips in water
for one hour and then start
my fire in the grill or smoker
After it is ready to cook
on, I put on the wet hickory
chips/chunks and the brisket.

It tastes like it has been smoked
the whole time, and it is so
tender it will melt in your mouth!

For really good barbecue sandwiches,
cut off slabs of meat with fat and run
through food processor just enough
to chop- or a little more fine.
Add the sauce while it is in a pan.

Butter the bun halves
(a great secret to remember!)
and toast them before you put
the hot barbecue on them.
oh my goodness! Delicious!

Lots of people serve barbecue
sandwiches with a big spoonful
of coleslaw on them.

Answer 5

This is an awesome website! Being from TX, now living elsewhere, I refer to this site often! Good luck! And by the way, they don't know what brisket IS where I live now...you cannot even buy it!
http://www.texascooking.com/features/apr99brisket.htm

Answer 6

Low & slow are the two key words ( for heat & length of time cooking) Also, if you even think it is going to start getting dry, mist w/ apple juice or beer to keep flavors in. Use tongs to turn, never pierce with a fork or else the juices will run out......

Answer 7

To truly Bar B Que requires about 20 hours of smoking! Only way to get it tender and juicy!

Answer 8

Boil it for about 45 minutes before grilling it....really tender!

Answer 9

pppsssttttttt.........

use an oven bag, a large one for brisket.... flour the bag....add favorite BBQ sauce and favorite wine 50/50 mixed, inside the bag....
cook on high rack at low-mid temp for at least a few hours.