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BBQ Brisket via pot roast on stove

Hi

Have some friends over for a BBQ this weekend, and was planning on doing a large brisket to feed the masses.

It's my first time finishing a brisket on te BBQ and I have been looking around the site for some good recipes / instructions (I'm from the UK, we don't traditionally do this dish, so it's a bit new to me)

Problem is, my oven door is not closing properly (and I can't get the new part in time for tomorrow) so I cannot prepare the brisket in the oven as I had planned.

Can I get a way with pot roasting the brisket on the stove for, say, 4 hours, and then finishing it off on the BBQ?

Any advice would be really appreciated!

Thanks, Tillster

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  1. If you're not concerned with actually smoking the brisket, this is what I would do.
    Obtain a disposable foil baking pan big enough for the brisket, and some heavy duty foil.
    Dry rub the brisket with your choice of seasonings. I like salt, pepper, garlic powder and chile powder.
    Place it in the pan along with several onions, sliced, and a bottle of good dark beer.
    Cover tightly with foil.
    Use your BBQ as your oven, and cook the brisket low with the lid closed, until it's tender. (this is easier if you're working with gas, but not impossible with charcoal, just more labor-intensive.)
    If you want a crust on the brisket, remove it from the pan and turn the heat up on the grill, and just quickly brown the exterior.
    Serve sliced with white bread, sliced pickles and white onion and sauce on the side.

    1. First and foremost I'd do on the grill and the method T&B suggests is fine. I would probably just wrap in foil and not worry about the roasting pan. That's contingent on how much fat there is. Too much would probably leak out.

      Anyway, the big thing about cooking it is how long and at what temp. You need a lower temp and it needs to cook quite a while. I did one on my smoker and it took 16 hours. It was unbelievable but very time consuming. The rule of thumb is (forgive me for not being 100% accurate on this. I'm sure I'll get corrected) for the brisket to maintain a temp of 195° for 4 hours for the connective tissue to break down. After that it'll be fall apart good. Finish as a whole on the grill and then slice off across the grain.

      DT

      2 Replies
      1. re: Davwud

        16 hours?! Holy cow!

        A 10 - 12 pound whole brisket can be cooked in 5 hours. Check out the high heat method. It's fast and it's easy and it works.

        http://virtualweberbullet.com/brisket...

        I've used this method to win first place in brisket at a competition. Not to mention, this is how Myron Mixon has done it for many years - I learned this method from him years ago at a competition. It sure was nice to get some sleep and start everything the morning of judging while many other teams started the night before and were up all night tending to their fires. I am very thankful to Myron for sharing this method with me.

        1. re: 1POINT21GW

          I know people that do well with high heat, but I completely disagree with the information in your link suggesting that it is a waste of money buying choice or higher on the brisket. I never, never, never, never go below choice. Here's a great website that I have used to perfect my Texas-style brisket ... http://www.amazingribs.com/recipes/be...

      2. Brisket needs lots of slow cooking. If you are planning on grilling it, be sure you have LOTS of fuel (charcoal or propane) before you start. I do our corned beef roasts on the stove top, so no reason why you can't do a plain brisket that way. Just keep the heat low so it simmers, not boils, and use lots of good herbs and onions to give it flavor.

        We just did our first non-corned brisket last week. I oven braised it (225-250 for 3-4 hrs -- ours was a 5 pound brisket) then we put it on the propane grill at 225 for another hour while brushing it with a smoky barbeque sauce laced with bourbon. It came out a bit on the dry side. I think I would totally braise it (which you can do by placing your braising pan on your grill at a low temperature) next time. If you aren't smoking it, try adding a bit of smoked paprika to your rub and it will give you a smoky essence. If you braise it on your grill with charcoal, remove the lid for the last hour and let the smoke flavor it. Remember to slice against the grain in thin slices!

        1. Frankly, I would braise it on top of the stove. Don't see any advantage to braising it on top of a grill unless spending a lot on fuel and worrying about keeping it low enough are exciting to you.

          Find a good, study roasting pan with lid or lots of heavy duty foil to ensure juices will be trapped inside. Cover over low to med low heat, flipping meat over a couple times to ensure juicienss. I gauge 45 min/lb for braising time.

          1 Reply
          1. re: Diane in Bexley

            A definite advantage would be not heating up the kitchen. Other than that, if it's wrapped, heat is heat.

            DT

          2. When you say "large brisket" do you mean a whole brisket, the point, or the flat?

            This is going to greatly affect how you should cook it.