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Message
best way to cook brisket on pit
Posted on 9/7/11 at 10:48 pm
Posted on 9/7/11 at 10:48 pm
seems like in the past I have usually braised the brisket then stuck it in a foil pan covered with foil on top with some water and onions, and bell pepper for a few hours. any other ideas?
3
Posted on 9/7/11 at 11:47 pm to diat150
I worked in a bbq place..... all I can say is that you better have a low fire and a lot of time.
I thought of trying to cook one too but damn..... We had one of those rotisserie grill oven things and it took 16 hours to get a good sized one cooked thoroughly.
I thought of trying to cook one too but damn..... We had one of those rotisserie grill oven things and it took 16 hours to get a good sized one cooked thoroughly.
Posted on 9/8/11 at 12:53 pm to diat150
coat with yellow mustard. then black pepper. place in foil pan. Add 1 tablespoon liquid smoke and a dusting of brown sugar. cover tightly and cook at 400 degrees for 30 minutes, then reduce heat to 230 and cook for three or four hours.
Finish with sauce on grill - away from heat - if you like. otherwise remove and let it rest for 20 minutes before slicing. serve with sauce diluted with a little of the juice from the pan on side.
need slaw and or potato salad and butter toasted french bread slices. Maybe baked ranch beans
Finish with sauce on grill - away from heat - if you like. otherwise remove and let it rest for 20 minutes before slicing. serve with sauce diluted with a little of the juice from the pan on side.
need slaw and or potato salad and butter toasted french bread slices. Maybe baked ranch beans
Posted on 9/8/11 at 3:45 pm to diat150
Smoke with wood chips/chunks on top of charcoal on one side of the pit @ 230-250 degrees with the brisket on the other side. I put a drip pan underneath the brisket with about an inch of apple juice (rub on brisket is simple salt/pepper/sugar/coffee)
After about 2 or 3 hours, or whenever you get tired of adding hickory to the pit, remove and wrap in foil with some of the apple juice/fat drippings. Put that bad boy in the oven low at 225 until internal temp is 190 degrees (could take 16 hours). I guess you could crank up the oven, but when doing something like this, just plan way in advance and give it plenty of time.
After about 2 or 3 hours, or whenever you get tired of adding hickory to the pit, remove and wrap in foil with some of the apple juice/fat drippings. Put that bad boy in the oven low at 225 until internal temp is 190 degrees (could take 16 hours). I guess you could crank up the oven, but when doing something like this, just plan way in advance and give it plenty of time.
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