An attempt at BBQing a brisket that worked out fairly well.
- Prep Time :
- Cook Time :
- Ready Time :
4 hour, 30 min
- 1 Brisket
The Main CookingTonight I got the urge to BBQ a brisket, but I got started fairly late so we won’t be eating it tonight. But I’m pretty happy with the results so I wanted to write down what I did.
- I started the grill using my large chimney, with the chimney nearly overflowing.
- I put in the charcoal dividers and put the coals entirely on one side.
- The brisket went on the grill so that there were no coals under the brisket, they were all off to one side. The vents were fully open.
- At 15 minutes I turned it over.
- Every 30 minutes I turned it over.
- After around 2 hours I started measuring the temperature every time I
flipped it. I measured it by putting the thermometer in the larger beef
part (the “flat”) through the side.
- When the thermometer read 190, I took it off the grill. It was going
up around 15 degrees per 30 minutes.
- When the brisket was around 160 degrees, I turned on the oven set to
around 200 degrees.
- I laid a sheet of aluminum foil in a baking dish that would hold the brisket, and covered it with another sheet, then folded the lower over the upper to fit tightly.
- I turned off the oven and put the brisket in it for the next hour or 90 minutes to “rest”. This helps keep it juicy.
Burnt EndsI decided to try making the smaller chunk of beef (the “point”) into
- I used a long knife (our bread knife) to separate the two along the vein of fat.
- I trimmed excess fat off both pieces.
- The smaller piece I cut across the grain into strips around 2 inches wide.
- I returned these to the grill, not directly over the coals, but fairly close to the coals.
ConclusionsThis turned out extremely well. I’ve never really tried for a very
good brisket, but this was wonderful. It wasn’t as smokey as my friend
James makes in his smoker, which isn’t surprising, but there was a good 3mm
red ring in the section I’ve cut off. The hour resting in the oven I think really helps with the moistness.
I wouldn’t call this one “juicy”, but it’s definitely moist. I’m not quite
sure how that happens, but it did. I didnt’ even get much juice out in the
pan while it was resting, though while it was cooking it was shedding quite
a lot of juice. The briskets I had done before I didn’t separate the point from the
flat. Over at the Virtual Weber Bullet site he makes the point that the
grain on them runs different directions, so you really need to separate
them. The 190 target temperature seemed just about right to me. Thanks to the Weber Virtual
Bullet page on Brisket Selection and Preparation for tips about the
resting, separating the point from the flat, and the internal temperature.
This page also gave me the idea for preparing the point into burnt ends
(we love burnt ends). Next time I’d try doing the burnt ends directly over the coals. I
think I’d also try putting some salt and pepper on the brisket as well,
this one I did with no seasoning, but I think it could stand a little.