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BBQ Brisket via pot roast on stove

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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.

            1. Wow. Thank you so much for all the replies.

              Well, back from the butchers and all I've got are two flats, so i ended up getting some ribs as well (I can do ribs, no worries folks)

              So the two flats will be pot roasted on the stove

              1point21GW: I'd really love to know your suggestion for how to cook the flat ?

              Thanks again for being bloody helpful. Really, really appreciated

              4 Replies
              1. re: Tillster

                If it were me, I'd reverse your original method. I would smoke it first on your grill, then wrap it in foil and bring it inside to finish in your oven. If your grill has the space, here's what I'd do (if not, then simply do all of this in your oven):

                1. Put your dry rub on (if you're using one) anywhere from the night before the cook or immediately before - depending on what's in the dry rub.

                2. Build your fire (or turn on the burners if it's gas) on one side of the grill to allow the other side of the grill to be a low temperature cooking area. You're looking for an air temperature in your cooking area (not on the side of the fire) around 225 - 250 degrees F/107 - 121 degrees C. Use a probe thermometer to monitor this air temperature.

                3. Just before you place the flat on the grill (again, on the cooler, indirect heat side), place 2 tennis ball sized chunks of hardwood (oak, apple, peach, etc. - any will be fine) on the coals. There is no need to soak the wood in water beforehand. If you have a gas grill make a couple of smoking pouches out of foil with a couple of handfuls of wood chips inside them. Seal them tightly and poke about a dozen holes on the topside (the side that will be up during the cooking process) of the pouch. There's no need to soak the wood chips in water beforehand. Change the pouches out (making more if needed) whenever you stop seeing smoke coming out of the pouch and/or your grill during the entire time the flat is on the grill. If one pouch is not giving you enough smoke (there should be white wisps of smoke coming out of your grill vents), then use two at one time. There is no rule for this, simply use your eyes as a guide.

                4. Place a disposable foil pan under where you're going to place your flat (there should be no fire or heat there). This will catch any juices that may drip from the brisket and will give you a nice, smoky liquid that you can use to make a finishing sauce from.

                5. Insert a probe thermometer into center mass of the brisket. Place the brisket on the cooking side, fat cap down (if it still has the fat cap, which it very well may have been trimmed off) (over the pan, not over the fire).

                6. When the internal temperature of the flat reaches 165 degrees F/74 degrees C, take the brisket off the grill, wrap it in foil (fat cap up or fat down, it doesn't matter), and seal it tightly.

                7. Put it on sheet pan (with a lip all the way around it) and place it in a 300 degrees F/149 degrees C oven.

                8. After 2 hours in the oven, start checking the texture. Temperature is practically irrelevant here so determine doneness by checking for tenderness rather than checking for temperature. Once it's as tender as you want it (less tender for slicing, more tender for pulling), take it out of the oven and let it rest for a minimum of an hour still sealed in foil. If you want to do all of this ahead of time, you can wrap the brisket (while still in the foil) in a big towel (one that you'd use to dry off with after a shower) and place it in a cooler. Like this, the brisket will keep safely for about 3 hours (maybe more if you monitor the temperature with a probe thermometer and pull it out and serve it when it begins to dip below 160 degrees F/71 degrees C.

                9. When you're ready to serve it, slice the brisket against the grain in 1/4 inch/0.7 cm. Dip the slices in your finishing sauce and plate.

                1. re: 1POINT21GW

                  Good job 1Point, especially the second part of number eight [in creating a faux cambro] for ease of slicing the brisket. I cannot stress enough how important this step is in finishing the brisket.

                  1. re: hawkeyeui93

                    Thank you very much!

                  2. re: 1POINT21GW

                    Thanks for that. I'll be sure to use that method once the oven is working again.

                    ATB, Tillster