what is the best way to grill brisket?

Question

I am very spontaneous and I woke up with a craving for brisket. what is the best/fatest way to grill a brisket? What should I add to it? should i wrap it in foil?

Answer 1

First off, realize grilling is the wrong method to cook brisket. Brisket must either be smoked for 8-10 hours to be tender (not over direct heat) or braised in liquid to be tender (usually done in lidded roaster in the oven). Grilling is for meats that are already tender.

Try this recipe. It's great!


Texas Oven-Roasted Beef Brisket

2 Tbsp chili powder
2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ground black pepper
1 Tbsp sugar
2 tsp. dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1½ cups beef stock

Preheat the oven to 350ºF. Trim brisket of majority of excess fat. Do not remove all fat (yet).
Make a dry rub by combining first 8 ingredients. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300ºF, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Remove brisket to cutting board w/ juice wells or to a large platter and allow to rest under aluminum foil for about 20 minutes before carving.

Now trim the fat off, and slice meat thinly across the grain. Top with strained juices from the pan.

Answer 2

Cher's Char-grilled Oven Brisket:

1½ days 20 min prep
8-10 servings

6-10 lbs beef brisket, trimmed of fat
1 (16 ounce) bottle stubs beef marinade
1 (12 ounce) can beer, of your choice

1. Trim as much fat as possible from brisket.
2. Place in a large roasting pan (I buy the aluminum throw aways).
3. Pour entire bottle of Stubs marinade and beer over brisket.
4. Marinade the brisket in the fridge at least 24 hours, turning once or twice.
5. When you're ready to cook (early the next day) remove the brisket from the marinade and place on a very hot outdoor grill.
6. Sear brisket on both sides till it almost appears blackened (this will not hurt the flavor, only intensifies the juices while baking).
7. Discard remaining marinade.
8. Place char-grilled brisket on heavy duty foil and wrap very tightly (I actually wrap the brisket twice to avoid losing too much of the juices).
9. Place in a 250 degree oven and bake for 7 hours.
10. Remove the brisket from foil and let rest in its own juices for at least 20 minutes before slicing.
11. Serve with your favorite BBQ sauce -- if desired, however, the pan juices spooned over the brisket is out of this world.

Answer 3

Yes you can, but its very tricky. It needs to be at a low, constant temp for a very long time. In the past I have used a seperate grill like a small hibachi to burn charcoal down to embers. When the grill with the meat starts cooling off, shovel the coals from the other grill into it. trying to maintain a constant heat level. It takes a little practice, but it is so worth it to cook a brisket this way. Good luck!!

Answer 4

BARBECUED BEEF BRISKET
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
6 tbsp vegetable oil, divided
3 tablespoons dark corn syrup
2 tbsp. prepared mustard
1 tbsp prepared horseradish
1 garlic clove, minced
1 fresh beef brisket (2-2 1/2 pounds), trimmed

1. Prepare grill for indirect heat. In a saucepan, combine the brown sugar, ketchup, water, vinegar, 4 tablespoons oil, corn syrup, mustard, horseradish and garlic.

2. Cook and stir over medium heat for 3-4 minutes or until sugar is dissolved. Pour mixture into a disposable aluminum pan; set aside.

3. In a lg. skillet, brown brisket on both sides in remaining oil. Place brisket in pan; turn to coat with sauce. Cover pan tightly with FOIL.

4. Grill, covered, over indirect medium heat for 1 hours. Add 10 briquettes to coals. Cover and grill about 1 1/4 hours longer., adding more briquettes if needed, or until meat is fork tender. Slice beef; serve with pan drippings.

This is fresh beef brisket, not corned beef.

Answer 5

BAR-B-QUE BRISKET

1 brisket, trimmed
1 lg. onion, quartered
1/4 c. soy sauce
Garlic to taste
Salt to taste
Pepper to taste
Mesquite flavored fajita seasoning

Trim brisket of excess fat. Rub fajita seasoning on brisket. Mix remaining ingredients with enough hot water to fill water pan of smoker. Place brisket on racks of smoker. Cook approximately 4-6 hours. Remove brisket.
Place in large pan. Cover tightly with foil. Cook in 170 degree oven for 10-12 hours. Cool. Chop. Mix with your favorite bar-b-que sauce. Return to oven and heat thoroughly. (Masterpiece Bar-B-Que sauce or Bull's Eye is good.)

Answer 6

brisket is a tough cut of meat and should be cooked VERY SLOWLY on the grill on LOW heat so it will be tender. Season it up, then put it on the grill on low heat for several hours until it is tender. do not pierce it with a fork while cooking (juices will escape) and allow it to cool for 30 minutes before cutting. VERY important factors.

Answer 7

if using a dy rub add some brown sugar to the mixture. also, wrap in foil and baste with a little apple juice.

Answer 8

I trim off most of the fat and bake mine in the oven with a jar of cactus, fresh mushrooms and potato's and carrots, after i season it with onion powder, garlic powder and Tony's seasoning salt.