Barbecued Beef Brisket For A Charcoal Grill Recipes

BARBECUED BEEF BRISKET FOR A CHARCOAL GRILL

Steps:

• 1. Rub: Mix all ingredients in small bowl. 2. Apply dry rub liberally to all sides of brisket; wrap tightly in plastic wrap. Refrigerate for at least 2 and up to 48 hours. 3. For Brisket: About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let it come up to room temperature. Soak the wood chunks in cold water to cover for 1 hour and drain. 4. Meanwhile, light a large chimney starter filled a bit less than halfway with charcoal briquettes (2 1/2 quarts, or about 45 briquettes) and allow to burn. Put the cooking grate in place, open the grill lid vents completely, and cover, turning the lid so that the vents are opposite the wood chunks to draw smoke through the grill. Let the grate heat up for 5 minutes and then scrape the grate clean with a grill brush. 5. Position the brisket, fat side up, on the side of the grill opposite the fire. Barbecue, without removing the lid, for 2 hours. 6.Adjust an oven rack to the middle position and heat the oven to 300 degrees. Attach 2 pieces of heavy-duty foil, 4 feet long, by folding the long edges together 2 or 3 times, crimping tightly to seal well, to form an approximately 4 by 3 foot rectangle. Position the brisket lengthwise in the center of the foil crimping tightly to seal. Place the brisket on a rimmed baking sheet. Bake until the meat is fork-tender, 3 to 3 1/2 hours. 7. Remove the brisket from the oven, loosen the foil at one end to release steam, and let rest for 30 minutes.

OVEN BARBECUED BEEF BRISKET I

Steps:

• Preheat oven to 325 degrees F (160 degrees).
• Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
• Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
• Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

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.

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.