Barbecued Beef Brisket For A Charcoal Grill Recipes

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HOW TO GRILL BRISKET



How to Grill Brisket image

A basic method for how to grill brisket on a gas grill.

Provided by Foodtastic Mom

Categories     Main Course

Time 5h

Number Of Ingredients 9

1 3 - pound brisket
1 tbsp sugar
2 tsp salt
1 tsp sweet paprika
1/2 tsp onion powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 grill safe foil pans
2 cups hickory wood chips

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



Barbecued Beef Brisket image

A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. -Bettye Miller, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
BRISKET:
2 tablespoons canola oil
1 fresh beef brisket (2 to 2-1/2 pounds), trimmed

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.

Nutrition Facts : Calories 437 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 0 fiber), Protein 31g protein.

BARBECUED BEEF BRISKET FOR A CHARCOAL GRILL



BARBECUED BEEF BRISKET FOR A CHARCOAL GRILL image

Categories     Beef

Yield 1 crowd

Number Of Ingredients 15

Spicy Chili Rub
4 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons table salt
1 tablespoon ground oregano
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
Brisket
1 whole beef brisket (point and flat cut together), 9 to 11 pounds, fat trimmed to 1/4-inch thickness
3 cups barbecue sauce (store-bought if preferred)
2 wood chunks (3-inch)

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.

GRILLED BRISKET WITH SLOW-COOKED TASTE



Grilled Brisket With Slow-Cooked Taste image

If you are not up to smoking a full-sized brisket, our slow-grilled brisket recipe is a great alternative. Use your grill's rotisserie or foil pan.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 5h30m

Yield 8

Number Of Ingredients 17

1 (5-pound) brisket
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
2 tablespoons cayenne pepper (use less or omit if preferred)
2 tablespoons paprika
For the Basting Sauce:
1 stick of butter
1 large onion ( chopped )
6 cloves garlic (minced)
1 cup water
1/3 cup cider vinegar
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
Salt and pepper to taste
7 ounces of beer

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!

Nutrition Facts : Calories 984 kcal, Carbohydrate 12 g, Cholesterol 331 mg, Fiber 2 g, Protein 84 g, SaturatedFat 28 g, Sodium 296 mg, Sugar 4 g, Fat 64 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

BARBECUED BEEF BRISKET FOR A CHARCOAL GRILL



Barbecued Beef Brisket For a Charcoal Grill image

The main reason it's so hard to cook brisket is that it starts out as a very tough cut of meat. It's also big, sometimes weighing upward of 13pounds, which is why most butchers separate it into two cuts: the "point" (the fattier of the two pieces) and the "flat" (which is leaner and also a little tougher). Slow-cooking for as many as six to 12hours at a low temperature tends to be the norm for cooking brisket, but we wanted to jump-start the cooking on the grill, to give us tender, smoky meat. We didn't get the total cooking time below six hours, but we did make the job easier using the grill. First, we cooked the meat over the grill for two hours to let in those all-important smoky flavors; barbecuing the brisket fat side up allowed the fat to melt slowly over the meat. Then we moved it to the oven to cook for a few more hours unattended. For flavor, we turned to a dry rub; typical barbecuing methods like basting the meat or setting a pan of liquid on the cooking grate to create a moist environment just didn't work. Our grill-to-oven approach, although unconventional, gave us fork-tender meat with real barbecue flavor in about half the time it would take to cook the meat entirely on the grill.

Provided by @MakeItYours

Number Of Ingredients 18

Serves 18 to 24
Cooking a whole brisket, which weighs about 10 pounds, may seem like overkill. However, the process is easy, and the leftovers keep well in the refrigerator for up to 4 days. (Leave leftover brisket unsliced, and reheat the foil-wrapped meat in a 300
Ingredients
Spicy Chili Rub
4tablespoons paprika
2tablespoons chili powder
2tablespoons ground cumin
2tablespoons dark brown sugar
2tablespoons table salt
1tablespoon ground oregano
1tablespoon granulated sugar
1tablespoon ground black pepper
1tablespoon ground white pepper
2teaspoons cayenne pepper
Brisket
1 whole beef brisket (point and flat cut together), 9 to 11 pounds, fat trimmed to 1/4-inch thickness
3cups barbecue sauce (store-bought if preferred)
2 wood chunks (3-inch)

Steps:

  • For Spicy Chili Rub: Mix all ingredients in small bowl.
  • Apply dry rub liberally to all sides of brisket; wrap tightly in plastic wrap. Refrigerate for at least 2 and up to 48 hours.
  • 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.
  • 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 until the coals are fully ignited and partially covered with a thin layer of ash. Empty the coals into one side of the grill, piling them up in a mound 2 or 3 briquettes high. Keep the bottom vents completely open. Place the wood chunks on top of the charcoal. 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.
  • Position the brisket, fat side up, on the side of the grill opposite the fire. Barbecue, without removing the lid, for 2 hours. (The initial temperature will be about 350 degrees and will drop to 250 degrees after 2 hours.)
  • 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. Bring the short edges over the brisket and fold down, crimping tightly to seal. Repeat with the long sides of the foil to seal the brisket completely. (See illustrations below.) Place the brisket on a rimmed baking sheet. Bake until the meat is fork-tender, 3 to 3 1/2 hours.
  • Remove the brisket from the oven, loosen the foil at one end to release steam, and let rest for 30 minutes. If you like, drain the juices into a bowl (see illustration) and defat the juices in a gravy skimmer.
  • Unwrap the brisket and place it on a cutting board. Separate the meat into two sections and carve it on the bias across the grain into long, thin slices (see illustrations). Serve with plain barbecue sauce or with barbecue sauce that has been flavored with up to 1 cup of the defatted brisket juices.
  • Technique
  • Key Steps to Barbecued Brisket
  • Apply the dry rub generously to the brisket, pressing down to make sure the spices adhere. The meat should be completely obscured by the rub.
  • Wrap the grilled brisket in two 4-foot sections of heavy-duty foil that have been sealed together.
  • Seal foil sections together crosswise, then fold the sides of the foil packet tightly up against the sides of the meat.

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