Do you know how to BBQ a Brisket?

Question

I have never ever made Brisket before and I do not have a smoker. I do have a gas grill. My brisket is about 4 lbs. My questions are as follows:

How do I BBQ a Brisket and for how long?

Do you know of any really good marinades or dry rubs for brisket?

Would Grilling or Crock Pot be better?

I could also do it in the oven but I don't want to sweat to death in my condo...but if this works out better then I am willing to consider it.

Any and all advice you can give me would be great considering I've never done this before. Thank you very much!

Answer 1

my dad usally uses a pan and cooks it on low over night, he wraps it in foil so the juices dont seep out

Answer 2

I usually make it in the oven, but long and slow on the grill would be ok.  Get some smoking pellets (near the charcoal - Walmart has them), and put into a foil packet on the grill top.  Good marinades are Lawry's Baja Chipolte or mesquite or hickory, or A-1 Texas Mesquite marinade.  You can stick the brisket in a big ziplock baggie with the marinade overnight first..... Or, I use a dry rub of Tony Chachere's Creole Seasoning, chili powder (I use some chipolte chili powder too), paprika (I use some smoked paprika too), cumin, garlic powder, dried oregano, salt & pepper.....

Answer 3

BBQ BEEF BRISKET  

3 oz. bottle liquid smoke

5 to 6 lb. beef brisket

1 bottle "Cooks BBQ sauce"

Celery salt

Onion salt

Garlic salt

Salt and pepper

Meat tenderizer (optional)

Worcestershire sauce

Pour liquid smoke over brisket and rub on all sides. Sprinkle with celery salt, garlic salt, onion salt and meat tenderizer. Place brisket in refrigerator covered with foil. Leave overnight. When ready to bake, sprinkle both sides of beef with salt, pepper and a little Worcestershire sauce. Bake covered 5 hours in 275 oven. Uncover meat and pour about 1/2 bottle BBQ sauce over it and continue baking 1 hour uncovered. Remove meat; remove fat from juices. Add flour to thicken the juice. Then add more BBQ sauce, if desired. Serve with the sliced brisket. Allow brisket to cool before slicing; slice thin across the grain. Slices may be reheated when ready to serve or wrapped and frozen.

Answer 4

Slow and low.use butt rub(a real product don't violate).

Last 15 min. of cooking use your fave BBQ sauce.

Let rest at least 15 min. before slicing thin across the grain.

If you slice too early it will be tough and dry.

Answer 5

Low slow cooking is the key to tender brisket....make your own run of herbs/spices that you enjoy.