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Old 01-29-2010, 12:39 AM   #1
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Tips on cooking Brisket

I just attempted cooking my first brisket on a Webber bbq, the round one where I can lift up part of the grill to put more coals in.

It tasted pretty good, but it was a lot less tender than I had hoped. Does anyone have any experience with this? I cooked it about 5 hours, I originally planned on cooking about 8 but apparently the heat was too high.

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Old 01-29-2010, 06:28 AM   #2
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I've always like the grill idea, but like you, mine was tough also (due to undercooking before burning the outside). Then I began using an oven bag and roasting pan. I put in the brisket, pour in a bottle or two of BBQ sauce, shake to coat, seal the bag and bake at 225 for 12-14 hours. It never fails to produce brisket that simply falls apart tender!
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Old 01-29-2010, 09:33 AM   #3
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brisket in the oven being braised is faster than open on a grill in a smoke pit. low and slow is the game plan, and most smokers for brisket I've seen have a good deal of space so the meat is not too close to the heat.

In your webber did you bank your coals on one side or both sides(with meat in middle)??
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Old 01-29-2010, 11:57 AM   #4
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Quote:
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brisket in the oven being braised is faster than open on a grill in a smoke pit. low and slow is the game plan, and most smokers for brisket I've seen have a good deal of space so the meat is not too close to the heat.

In your webber did you bank your coals on one side or both sides(with meat in middle)??

I just did coals on one side, and then the brisket around the middle. Maybe I need to move it all the way to the far side of the coals...
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Old 01-29-2010, 09:37 PM   #5
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In BBQ competitions I've seen on TV, they wrap the brisket in foil for part of the cooking time. Also, they cook for about 12 hours. The temp. in the smoker/grill should be around 225 F.

Also, if you don't slice it properly, perfect cooking techniques will be wasted. You have to slice brisket across the grain.
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Old 01-30-2010, 02:53 PM   #6
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In BBQ competitions I've seen on TV, they wrap the brisket in foil for part of the cooking time. Also, they cook for about 12 hours. The temp. in the smoker/grill should be around 225 F.

Also, if you don't slice it properly, perfect cooking techniques will be wasted. You have to slice brisket across the grain.
Do you know if they wrap it in foil for the first half or second?
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Old 01-30-2010, 03:27 PM   #7
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Do you know if they wrap it in foil for the first half or second?
From what I recall, they smoke it first, uncovered for some period of time then wrap it in foil and finish the cooking.
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Old 01-30-2010, 07:20 PM   #8
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Quote:
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Do you know if they wrap it in foil for the first half or second?
I haven't done a brisket yet, though I think there will be one this summer. I can't imagine wrapping it too soon and not allowing the smoke to get to it right nice first.

I have seen some tips that suggest placing it in a foil pan so it smokes in its own juice.

I am not a huge fan of brisket, though it is nice to have on occasion.
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Old 01-31-2010, 08:35 AM   #9
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Brisket has a lot of connective tissue in it an needs to be cooked/smoked low and slow (@ 225 as Andy suggested) or braised the same way.
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Old 02-10-2010, 08:39 AM   #10
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I love Brisket. It is my favorite meat for smoking but it is not a speedy cook. I cook Brisket in the smoker at 225-250 until the internal temp is 180-190. Use the tooth pick test at the end. The tooth pick should slide into the meat as it would butter. I let cool for an hour and slice cross grain. Last one I did took 12 hours.
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