My buddy is wanting to do a brisket.
Neither of us know a thing about it.
We want beef. Have no smoker.
What to do - what to do?
E
MMMM, Low and slow on a gas grill, dry rub first (one with little sugar, it will burn), then a nice vinegar based mop sauce for basting whilst cooking, and a nice BBQ sauce for the last 15-20 minutes. You can use a charcoal grill but you have to add a few of chunks of charcoal every half hour or so after the first hour.
Cook slow at 300 - 325 degrees for about 4 to 5 hours depending on the size of the brisket.
Enjoy!
My advice, which is worth exactly what you are paying for it: go to the nearest BBQ joint (there's probably plenty in your area down there in the south)and let them do it for you. Then take it home and dine like kings. It's not a job for amateurs.
Alternatively, you could seek advice here on a surveyor's discussion board. In which case you will probably find the magic recipe only after wading thru a ton of political posts about how Democrats and Republicans and Tea-Party people and the occasional Muslim just can't stand the way each other does a brisket.
Good luck to you on that one, brother E. The above mess was all tongue-in-cheek. Actually, I think you might get some good advice from various Texans and Okies on this subject. As a denizen of the great PNW, I'm only qualified to give advice on BBQ salmon.
BC
PS: Julie posted while I was writing this. I just read that. Sure sounds like a good place to start! At least she gave you some truly useful information on the Maryland method. I might have to try that.
acutally Bill
I am specifically calling out to my Texas and Oklahoma brethren on this.
acutally Bill
Can't wait to see the different methods!
> My buddy is wanting to do a brisket.
> Neither of us know a thing about it.
> We want beef. Have no smoker.
Well, you can cook a brisket wrapped in foil in the oven. Before wrapping it, rub the brisket liberally with equal portions of salt, black pepper, and garlic powder. Let it cook for about 8 hours more or less on 225°F (depending on the size of the brisket. It won't have the wood smoke flavor, but will be edible.
Lifehacker has a description of how to make a pretty good smoker from terra cotta pots and an electric hot plate. That will give you something with a bit more style next time.
Soon as you cook it, I'm coming over, E! I'll bring you some :beer: too. Yum!!! Brisket!!! :clap:
I have to (partially) agree with the gentleman from Austin.
This Marylander would never cook a brisket at more than 250 F., but I like chile powder and cumin in my rub (preferably from Penderys)
My method works well for indirect grilling and a 4 pound brisket, delicious! The mop sauce applied every hour or so keeps it moist and tender. Fat side up is also key!
No smoker, not a problem, soak some wood chunks of your choice in water for 1/2 hour, and make up a packet out of foil. Place wood chunks inside and poke a few holes in the top. Put in grill and let it smoke!
If your using a gas grill with two burners, preheat it then turn one side **very** low and the other side off. Put the brisket on the side that's off. Then find something else to do for...the rest of the day.
> If your using a gas grill with two burners, preheat it then turn one side **very** low and the other side off. Put the brisket on the side that's off. Then find something else to do for...the rest of the day.
If you've got a gas grill, then the first thing I'd do would be to grill the brisket on higher heat to get the outside seared and even flannel brown. Then wrap it in foil and follow Rick's advice. When the brisket is tender, unwrap it and cook it on medium heat, to dry it out a bit, basting it with the juices in the foil.
All I have is a regular Webber charcoal grill. No gas grill.
Getting a hold of a smoker is not 100% out of the question but I'm not counting on it. Having never even seen someone else do one I'm thinking to not try it. I'd hate to ruin a good piece of meat.
Eric, the thing with BBQ is indirect heat and low and slow. A smoker is not required for BBQ (although it adds great flavor). Get on the Food Network website and look up Alton Browns Terracotta Pot Smoker with hot plate (Kent mentioned one above). There are directions there and the total cost is something like $50, and it's VERY reusable.
Think outside the box and not what you've seen on TV or heard here and there. Indirect heat makes the difference.
In fact, there is no reason, other than flavor, to smoke one. A trimmed 8lb. brisket wrapped in foil, placed in the oven after rubbing, and cooked for 8 hours at 225° will yield the same meat cooking as doing it on a smoker.
The finesse needed in brisket is the time, internal temp, and trimming (Fat side up please). Alton Brown's website should get you going in the right direction, and then give you enough ideas to take it and run with it.
Good luck, I love to BBQ.
Not to hijack your post, but here's one for a pork butt that is incredible. I wonder if it would adapt to your brisket. I have even *gasp* done this in my indoor oven. It is super easy and totally rocks. When I have done this on the gas grill, it really brings the neighbors in!
http://www.esquire.com/features/guy-food/pulled-pork-recipe-ll-0307
I've seen a gnarly dude up here (a Yankee through and through) move his charcoal fire to one side of the grill, place a shallow pan of water in the other side and place the meat on a rack over the water. He'd throw a couple of brickets on every hour or so.
And Kent is correct, sear the meat before lowering the heat.
Since I was shown this method I've used it on pork, beef and venison roasts. I like the sweet BBQ rubs because my wife likes it. If she's happy I'm happy.
Rick
