OK, so I've been really bothered about doing a "roast beef" brisket in
the oven for our neighborhood get together. I've always been a "might
as well do it right" kind of guy, so I want to try to do my best on
this.
I pulled this off the 'net and I'm going to attempt this on my gas
grill. Please see my questions below the recipe:
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
from:
http://www.askthemeatman.com/beef_br...are_and_cook.=
htm1
brisket, 10-12 pounds

1=2E Trim brisket of excess fat (leave about 1/4" cover). Rub brisket
thoroughly with Brisket Seasoning mixture and set aside.

2=2E Preheat entire gas grill. To obtain a smoky flavor, use a mix of
mesquite and hickory wood chips according to your gas grill directions.


3=2E Shut off one side of the grill. Use indirect heat. (Which means
placing the brisket on the opposite side of the grill from the heat,
making sure that it is not above any part of the fire.) Turn the heated
side down to low and close the cover.

4=2E Grill for about 2-1/2 to 3 hours, or until the internal temperature
reaches 140=BA F. Apply the "mop" to the brisket (with a brush)
occasionally during the cooking period.

5=2E Remove the brisket from the grill, cover with favorite barbecue
sauce, and wrap tightly in heavy foil. Return to the grill (unheated
side) and cook for another 2-1/2 to 3 hours or until the internal
temperature is about 200 - 210=BA F. Rotate the package so that all
sides are close to the hot side of the grill for even time periods.

6=2E Remove the meat from the fire and let rest in the foil for 30
minutes to one hour.
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D

Steps I've taken to get this thing done:
1) Made a mop sauce consisting largely of beer, vinegar, veg. oil,
water, onion, garlic etc etc.
2) Purchased mesquite and hickory chips, which I'll soak and wrap in an
envelope consisting of a few layers of foil, open ended.
3) Cleaned the greasy muck out of my grill and checked for fuel.
4) Installed a rack 2" under my lower (main) cooking grid and layed
down a fresh layer of Char Diamonds spaced 1/4" apart.
5) Bought a couple of bottles of my fave sauce, STUBBS brand mild. I'm
sure there are better sauces, but at least I'm not using Kraft et al.

Questions:
1)Is it 250deg. that I need to try to aim for on my grill? I figure
I'll drill a 5/32" hole in the lid of my grill at the level where the
meat cooks to monitor temp and stick my temp probe through it.
2)Should I cook the brisket on the upper or lower rack?
3)When do I add the envelope full of wood chips? Should I do more that
one envelope full during the cooking process or will that be too much?
4) My grill is only 27" wide, so I'm not sure I can get all 10lbs of
the meat so it's not above a burner. I thought I might shield any meat
cooking above flame by placing a bit of foil under the char diamonds
before I light up. Will this prevent part of the meat from drying out?

My event is this Saturday, so no time for a trial run.

This group has been extremely helpful. I'll be looking forward to any
replies.

Thanks!

Mike

geemike wrote:

Questions:
1)Is it 250deg. that I need to try to aim for on my grill? I figure
I'll drill a 5/32" hole in the lid of my grill at the level where the
meat cooks to monitor temp and stick my temp probe through it.

250 F is a good average. Don't sweat minor temp swings. It can
go as low as 200 F for a time, and as high as 300 F. That won't
hurt anything.

2)Should I cook the brisket on the upper or lower rack?

Whichever gets you 250 F at rack level.

3)When do I add the envelope full of wood chips? Should I do more that
one envelope full during the cooking process or will that be too much?

Put it on right from the beginning. You'll might go through
more than one envelope. If you only use one, fine. In a regular
smoker I apply light smoke for the whole session but that's
definitely not a requirement.

*The important thing is to cook it right*. Job one is to take it
off when it's at the right level of tenderness. Don't worry if
you don't get quite as much smoke as you'd like.

4) My grill is only 27" wide, so I'm not sure I can get all 10lbs of
the meat so it's not above a burner. I thought I might shield any meat
cooking above flame by placing a bit of foil under the char diamonds
before I light up. Will this prevent part of the meat from drying out?

Do what you can to deflect direct heat. You might need to use something
heavier than foil. I've used a pie tin full of sand wrapped in foil.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Great, thanks!
So the method I've pasted in the OP looks basically sound?

"geemike" wrote:
OK, so I've been really bothered about doing a "roast beef" brisket in
the oven for our neighborhood get together. I've always been a "might
as well do it right" kind of guy, so I want to try to do my best on
this.
I pulled this off the 'net and I'm going to attempt this on my gas
grill. Please see my questions below the recipe:
from:
http://www.askthemeatman.com/beef_br..._how_to_choose,
_prepare_and_cook.= htm1
brisket, 10-12 pounds

1=2E Trim brisket of excess fat (leave about 1/4" cover). Rub brisket
thoroughly with Brisket Seasoning mixture and set aside.

2=2E Preheat entire gas grill. To obtain a smoky flavor, use a mix of
mesquite and hickory wood chips according to your gas grill directions.

3=2E Shut off one side of the grill. Use indirect heat. (Which means
placing the brisket on the opposite side of the grill from the heat,
making sure that it is not above any part of the fire.) Turn the heated
side down to low and close the cover.

4=2E Grill for about 2-1/2 to 3 hours, or until the internal temperature
reaches 140=BA F. Apply the "mop" to the brisket (with a brush)
occasionally during the cooking period.

5=2E Remove the brisket from the grill, cover with favorite barbecue
sauce, and wrap tightly in heavy foil. Return to the grill (unheated
side) and cook for another 2-1/2 to 3 hours or until the internal
temperature is about 200 - 210=BA F. Rotate the package so that all
sides are close to the hot side of the grill for even time periods.

6=2E Remove the meat from the fire and let rest in the foil for 30
minutes to one hour.

Steps I've taken to get this thing done:
1) Made a mop sauce consisting largely of beer, vinegar, veg. oil,
water, onion, garlic etc etc.
2) Purchased mesquite and hickory chips, which I'll soak and wrap in an
envelope consisting of a few layers of foil, open ended.
3) Cleaned the greasy muck out of my grill and checked for fuel.
4) Installed a rack 2" under my lower (main) cooking grid and layed
down a fresh layer of Char Diamonds spaced 1/4" apart.
5) Bought a couple of bottles of my fave sauce, STUBBS brand mild. I'm
sure there are better sauces, but at least I'm not using Kraft et al.

Questions:
1)Is it 250deg. that I need to try to aim for on my grill? I figure
I'll drill a 5/32" hole in the lid of my grill at the level where the
meat cooks to monitor temp and stick my temp probe through it.
2)Should I cook the brisket on the upper or lower rack?
3)When do I add the envelope full of wood chips? Should I do more that
one envelope full during the cooking process or will that be too much?
4) My grill is only 27" wide, so I'm not sure I can get all 10lbs of
the meat so it's not above a burner. I thought I might shield any meat
cooking above flame by placing a bit of foil under the char diamonds
before I light up. Will this prevent part of the meat from drying out?

My event is this Saturday, so no time for a trial run.

This group has been extremely helpful. I'll be looking forward to any
replies.

Thanks!

My 2¢ (and worth every bit of it):

Don't trim the fat! Cooking indirect, fat side up! (Fat to the fire)

Using mesquite lump is fine (charcoal is charcoal), but just use the
hickory chips and those for just the first hour. Temp at grate 250° F.
It's not brain surgery. If the temp spikes to 300° F. no problem.

Don't open the grill to mop, you lose heat and increase the cooking time.
It'll be fine with that extra fat cap on it.

Don't steam it in aluminum wrap! Just cook it 'til it's 192° F inside.

After ya let it rest in the foil (put it all in a cooler if it's chilly or
windy out) for 1/2 hour, it's ready to pull.

Everything else sounds OK, but what do I know?

Drink plenty of beer, leave plenty of time, have plenty of beer on-hand for
your friends. Everybody have fun! The last is the most important part.

Curse me later. ;-D

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

geemike wrote:

Great, thanks!
So the method I've pasted in the OP looks basically sound?

- I'd skip the mesquite and just use hickory. Mesquite is
quite strong and some people don't like it at all. Hickory
is a safe bet.

- Using foil anytime during cooking is less than optimal but
since you're trying to BBQ with a grill it may help.

- The 200-210 F final temp is a bit high. I usually pull
it off at 190-195 F and let it rest in foil for a time.
In any case, your most important test is tenderness. Stick a
fork dead center in the meat and it should twist easily (ask
yourself: would I want to bite into this?). Also, don't
be afraid to slice off a piece and give it a chew. Anything
is better than serving a rubbery, underdone brisket.

- I don't use mops. It makes things take longer because
you're letting the heat out, and it doesn't actually
help keep it moist. If anything, use a finishing sauce
when you take it off. I prefer serving sauce on the
side.

- Of the bottled sauces, Stubbs is one of the better ones.
Good choice there.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On 8 Sep 2005 22:50:13 -0700, "geemike" wrote:

OK, so I've been really bothered about doing a "roast beef" brisket in
the oven for our neighborhood get together. I've always been a "might
as well do it right" kind of guy, so I want to try to do my best on
this.
I pulled this off the 'net and I'm going to attempt this on my gas
grill. Please see my questions below the recipe:
====================================
from:
http://www.askthemeatman.com/beef_br..._and_cook.htm1
brisket, 10-12 pounds

1. Trim brisket of excess fat (leave about 1/4" cover). Rub brisket
thoroughly with Brisket Seasoning mixture and set aside.

2. Preheat entire gas grill. To obtain a smoky flavor, use a mix of
mesquite and hickory wood chips according to your gas grill directions.


3. Shut off one side of the grill. Use indirect heat. (Which means
placing the brisket on the opposite side of the grill from the heat,
making sure that it is not above any part of the fire.) Turn the heated
side down to low and close the cover.

4. Grill for about 2-1/2 to 3 hours, or until the internal temperature
reaches 140º F. Apply the "mop" to the brisket (with a brush)
occasionally during the cooking period.

5. Remove the brisket from the grill, cover with favorite barbecue
sauce, and wrap tightly in heavy foil. Return to the grill (unheated
side) and cook for another 2-1/2 to 3 hours or until the internal
temperature is about 200 - 210º F. Rotate the package so that all
sides are close to the hot side of the grill for even time periods.

6. Remove the meat from the fire and let rest in the foil for 30
minutes to one hour.
================================================= ==========


I was talking to the "Change Smoker"
http://www.imperialkamado.com/i_feature.htm

at a recent http://www.cbbqa.com/ event to find out why he wins the
brisket events so often. (He won the "Go for the Gold" event
recently.) Besides being in love with his earthen smokers, he
apparently smokes for 4 hours or so at about 225 with wood chips &
charcoal, then foils the meat to keep it moist while he finishes the
cook. Called this the "Texas Crutch". Cooks 1.5hrs per pound. To
around 190 I'd guess. He starts with the fat side down, which is
opposite of most advice.

He also seems to be pretty expert at seasonings. He said he looked at
the seasonings black people like, then what white people like, etc.
and played around until he found a combination he stays with.

I guess he wins enough of these events, the Imperial Kamodo people
asked him to be one of their reps. He didn't take the offer, but
talked about his 2 cookers for quite a while. Nice guy.

I just did 50 lbs of brisket, pork and tri-tip this weekend in my
Klose BYC. I basically did the same thing, smoking for about 4 hours,
then foiling. Turned out great. I use oak because I have it. The
brisket came out so tender you can cut it with a fork. Some say to
poke a hole in the bottom of the foil to let the grease out. I
didn't.

I just wish I knew the Change Smokers rub and sauce recipes :-)

On that note, my wife seems to like Sonny's bbq sauce. I just bought
a bunch of it for her on the net. We stopped in a Sonny's on a recent
cross country trip. It's on the sweet side. I personally like Blues
Hog. (spicey) A person gave me a bottle at a cbbqa event in San
Diego (Surf & Turf). I was just talking to a guy and he walked over
to his truck and handed me a bottle.

These sauce recipes are pretty closely guarded secrets I guess. If
anyone has a good one to start out with, please share :-)

All you really need to do is get the smoke in the meat with your
woodchips before you foil it, then cook "low & slow" until the meat
tenderizes. This is really just the same as how a crock pot works.
Once you foil the meat, you're not bbqing anymore. Extra smoke
doesn't help. Only heat from the charcoal is needed. In a pinch it
could be finished in an oven I guess.

I've been cooking and listening, trying to learn to bbq since I got
the Klose last summer. It's a great hobby. The competitions are
interesting if you like talking to nice people.

Regards,
Larry

On Fri, 09 Sep 2005 08:06:28 GMT, Reg wrote:

- I don't use mops. It makes things take longer because
you're letting the heat out, and it doesn't actually
help keep it moist. If anything, use a finishing sauce
when you take it off. I prefer serving sauce on the
side.

A finishing sauce for brisket? Never heard of such a thing.

On Fri, 09 Sep 2005 01:37:21 -0700, ldg wrote:

He also seems to be pretty expert at seasonings. He said he looked at
the seasonings black people like, then what white people like, etc.
and played around until he found a combination he stays with.

And you still continued to listen to him? Why?

Kevin S. Wilson wrote:
On Fri, 09 Sep 2005 01:37:21 -0700, ldg wrote:

He also seems to be pretty expert at seasonings. He said he looked at
the seasonings black people like, then what white people like, etc.
and played around until he found a combination he stays with.

And you still continued to listen to him? Why?

I'd've turned a deaf ear at that point too.

Pierre

On 9 Sep 2005 09:02:23 -0700, "Pierre" wrote:


Kevin S. Wilson wrote:
On Fri, 09 Sep 2005 01:37:21 -0700, ldg wrote:

He also seems to be pretty expert at seasonings. He said he looked at
the seasonings black people like, then what white people like, etc.
and played around until he found a combination he stays with.

And you still continued to listen to him? Why?

I'd've turned a deaf ear at that point too.

No kidding. That has to be one of the dumbest things I've ever heard
anyone say.

Kevin S. Wilson wrote:

On Fri, 09 Sep 2005 08:06:28 GMT, Reg wrote:

- I don't use mops. It makes things take longer because
you're letting the heat out, and it doesn't actually
help keep it moist. If anything, use a finishing sauce
when you take it off. I prefer serving sauce on the
side.

A finishing sauce for brisket? Never heard of such a thing.

Read again. I don't use one.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Fri, 09 Sep 2005 17:30:28 GMT, Reg wrote:

Kevin S. Wilson wrote:

On Fri, 09 Sep 2005 08:06:28 GMT, Reg wrote:

- I don't use mops. It makes things take longer because
you're letting the heat out, and it doesn't actually
help keep it moist. If anything, use a finishing sauce
when you take it off. I prefer serving sauce on the
side.

A finishing sauce for brisket? Never heard of such a thing.

Read again. I don't use one.

My confusion stems from your use of "finishing sauce." I think of a
finishing sauce as something applied in the last half-hour or so of
cooking, with the intent of allowing it to warm up and carmelize
slightly. I didn't catch the part about "when you take it off."

Kevin S. Wilson wrote:

On Fri, 09 Sep 2005 17:30:28 GMT, Reg wrote:


Kevin S. Wilson wrote:


On Fri, 09 Sep 2005 08:06:28 GMT, Reg wrote:


- I don't use mops. It makes things take longer because
you're letting the heat out, and it doesn't actually
help keep it moist. If anything, use a finishing sauce
when you take it off. I prefer serving sauce on the
side.

A finishing sauce for brisket? Never heard of such a thing.

Read again. I don't use one.


My confusion stems from your use of "finishing sauce." I think of a
finishing sauce as something applied in the last half-hour or so of
cooking, with the intent of allowing it to warm up and carmelize
slightly. I didn't catch the part about "when you take it off."

Yes, I use the term to mean a sauce towards the end of the cook,
or right after it comes off. It's not something I do myself though.
Personally I've gone several years without using any kind of
sauce with brisket. When serving others I put out at least one
type of sauce, always on the side.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Kevin S. Wilson" wrote:

On Fri, 09 Sep 2005 17:30:28 GMT, Reg wrote:

Kevin S. Wilson wrote:

On Fri, 09 Sep 2005 08:06:28 GMT, Reg wrote:

- I don't use mops. It makes things take longer because
you're letting the heat out, and it doesn't actually
help keep it moist. If anything, use a finishing sauce
when you take it off. I prefer serving sauce on the
side.

A finishing sauce for brisket? Never heard of such a thing.

Read again. I don't use one.

My confusion stems from your use of "finishing sauce." I think of a
finishing sauce as something applied in the last half-hour or so of
cooking, with the intent of allowing it to warm up and carmelize
slightly.


He means a glaze then?


I didn't catch the part about "when you take it off."

I don't know about that.

On Fri, 09 Sep 2005 09:29:03 -0600, Kevin S. Wilson
wrote:

On Fri, 09 Sep 2005 01:37:21 -0700, ldg wrote:

He also seems to be pretty expert at seasonings. He said he looked at
the seasonings black people like, then what white people like, etc.
and played around until he found a combination he stays with.

And you still continued to listen to him? Why?

The guy happens to be black (check out the link) and I'm not, so why
not listen? If he says the spices are sometimes different between
peoples, what's the big deal? Certainly Asian and Mexican food use
different spices.

Actually, his group name, the "Change Smoker" should tell you
something. He seemed pretty far into multiculturalism and Democratic
Party politics. I'm not political so it doesn't matter to me.

I also don't waste a lot of time with political correctness,
especially when it makes so little sense . . . :-)

Regards,
Larry