How To Grill Brisket Food

HOW TO COOK A BRISKET ON A GAS GRILL

Steps:

• I started with a 5 pound point half of a brisket this time.
• Trim brisket of any large chunks of fat and the fat cap. Don't try to be perfect. Some people don't trim or will leave a 1/4 inch thick layer. Personal choice.
• Use the rub of your choice or you may use mine. For my rub, mix rub of 1/4 cup each brown sugar and paprika. Add two tablespoons each of kosher salt and black pepper and mix well.
• Give all sides of the brisket a heavy rub of the spices. Wrap with plastic wrap and refrigerate for a few hours or overnight. Remove from refrigeration about 1 hour before cooking and allow to rest at room temperature.
• While the brisket is resting, set up the grill. You want a steady temperature of about 225°-250° with indirect heat with a drip pan on the indirect side and a way to create smoke. See How to Set Up a Gas Grill for Smoking.
• Cook on the indirect side over a drip pan.
• You need a method of adding some smoke to your brisket. The method, amount, and duration is up to you. I do about 1 hour of hickory with my built in smoke box. Other methods are reviewed at How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking.
• Cook until internal temp of 200°-205°. About 5 hours total cooking time for me with the 5 pound point.
• Remove from grill and wrap in foil and couple of towels.
• Allow to rest for 1-2 hours before cutting thin across the grain to serve.

HOW TO GRILL BRISKET

Steps:

• Whisk together the sugar, salt, paprika, onion powder, black pepper and cayenne pepper. Rub the outside of the brisket evenly with the rub. Allow the rubbed brisket to sit on a cutting board on the counter for 30 minutes.
• Pour the wood chips in one of the foil pans and add enough water to just cover the chips. Cover with foil and cut slits in the foil to allow smoke to escape.
• Light your grill and scrape the grates clean.
• Turn the burners on one half of the grill off. Keep the burners on the other half set to LOW heat.
• Place the brisket directly on the lit side of the grill, fatty side up and grill for about 5 minutes. Turn the brisket over and grill for 5 minutes more.
• Place the brisket into the remaining, clean foil pan (fat side up) and move it to the unlit side of the grill. Place the covered foil pan with the wood chips in it on the lit side of the grill and close the grill.
• Allow the brisket to cook for approximately three hours. You want your grill temperature to remain at about 300 degrees which can be achieved by adjusting the grill vents. With my gas grill keeping one side lit on low and one side off, plus opening the vents, kept it at this temperature.
• In about the final 30 minutes of grilling time, turn the brisket over so the fat side is down next to the foil and baste the non-fatty side of the brisket with your favorite barbecue sauce. I have linked to my favorite barbecue sauce in this post if you would like the recipe for Apple Butter Barbecue Sauce.
• Remove the brisket from the grill and baste again. Allow to rest on a cutting board for 10 minutes before slicing and serving.

BARBECUED BEEF BRISKET

Steps:

• In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

GRILLED BRISKET WITH SLOW-COOKED TASTE

Steps:

• Gather the ingredients.
• Trim excess fat from brisket.
• Season with garlic powder, onion powder, black pepper, cayenne, and paprika.
• Place on the rotisserie and put on a preheated grill. Prop the lid a little and let cook.
• Meanwhile, prepare the sauce. Melt butter in a saucepan and sauté onion and garlic for about 5 minutes.
• Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder, and a little salt and pepper to taste. Let simmer for 10 to 15 minutes. Add beer.
• Baste over brisket about every 30 minutes. Cook brisket over low heat for about 4 to 5 hours.
• Remove brisket from grill and slice thinly.
• Serve with your favorite sides and enjoy!

CHER'S CHAR-GRILLED OVEN BRISKET

Steps:

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