suppose you have no outdoor grill???
Barbecued Brisket
Credit: Laurie Smith
SERVES 6 – 8
Folks in Kansas City take their barbecue seriously, as this brisket recipe shows. It came from Danny Edwards, son of legendary K.C. pit master Jake Edwards.
1 8-lb. beef brisket, untrimmed
1⁄2 cup Paul Kirk's Dry Rub
Freshly ground black pepper
2 large yellow onions, peeled and quartered (optional)
1. Prepare and preheat grill. Danny uses hickory and recommends indirect heat, so if using a standard charcoal grill, arrange coals to one side so as not to cook the brisket directly over the hot coals. (See Tips, Tricks, and Techniques for Turning Out Perfect Barbecue.) Grill is ready when the temperature reaches 265°.
2. Blot brisket with paper towels, then sprinkle rub on both sides. Place brisket, fat side up, in a disposable aluminum pan. Arrange onions around meat, then add enough water to come just to top of brisket.
3. Place pan on grill rack, close lid, and cook for 6–7 hours, adding coals and wood as needed. Because grills have hot spots, rotate pan occasionally. If water boils, your fire is too hot; close a vent to lower heat. Midway through cooking, turn brisket over and add more water. Do not let water boil away.
4. Brisket, which shrinks by almost half in cooking, is done when fork-tender. Remove pan from grill, transfer meat to a cutting board, and let rest for 15 minutes. Trim fat and discard. Save tapered end of brisket, where grain runs opposite to rest of meat, for Burnt Ends. Slice and serve.
Ratings & Reviews (5)
Very good recipe, have had bbq brisket but not in KC. What happens if you have a gas bbq?
This may turn out to be edeble and even tasty, but it is NOT bar b que. It's more like a glorified crock pot or just braised brisket. True BBQ brisket is cooked long and slow at about 225 for 12 to 18 hours depending on size. A smoker fired by real hardwood such as oak or hickory is the way to go but some folks manage with a grill such as a Weber with the coals placed in racks on the sides of the fire pit. It's hard to regulate the temp though. If you are serious about true bbq, sheck out Traeger smokers or Cookshack smokers. I have had tasty brisket and pulled pork out of a crock pot, but it certainly is not true BBQ.
Have to agree with the wrinklemeister on this. How does the smoke even get to the meat? If you have a gas grill, make a smoke packet by soaking some wood chips in water for an hour, place them in heavy duty foil and poke some holes in it. When the grill is hot place your smoke packet directly on the flame deflector (under the grill grate). When you see smoke shut off the side of the grill without the packet and place your brisket on the grates. Keep your temps 250 - 300 degrees for several hours, depending on the size of your brisket... its done when it's fork tender. I'm not a pro, this is just how I do it at home. Enjoy with some slaw! www.grillvalley.blogspot.com
super easy on a gas grill if it is a multi burner grill and you can keep the meat off the direct flame. use the back burner with a smoker box directly on top of the metal grate under the grill surface. put a stainless bowl of water on top and the brisket goes in the front of the grill off the flame, 220 degrees for about 12 hours. mop after 3 hours of cooking every 45 mins. when the meat is 190 or so with a meat therm, its done
Barbecued Brisket
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