I am very spontaneous and I woke up with a craving for brisketwhat is the best/fatest way to grill a brisket? What should I add to it? should i wrap it in foil?
First off, realize grilling is the wrong method to cook brisketBrisket must either be smoked for 8-10 hours to be tender (not over direct heat) or braised in liquid to be tender (usually done in lidded roaster in the oven)Grilling is for meats that are already tenderTry this recipeIt's great! Texas Oven-Roasted Beef Brisket 2 Tbsp chili powder 2 Tbsp salt 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp ground black pepper 1 Tbsp sugar 2 tspdry mustard 1 bay leaf, crushed 4 pounds beef brisket, trimmed 1? cups beef stock Preheat the oven to 350?FTrim brisket of majority of excess fatDo not remove all fat (yet)Make a dry rub by combining first 8 ingredientsSeason the raw brisket on both sides with the rubPlace in a roasting pan and roast, uncovered, for 1 hour Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting panLower oven to 300?F, cover pan tightly and continue cooking for 3 hours, or until fork-tender Remove brisket to cutting board w/ juice wells or to a large platter and allow to rest under aluminum foil for about 20 minutes before carvingNow trim the fat off, and slice meat thinly across the grainTop with strained juices from the pan.
I would say that sounds like a case of correlation with no causationThat was a happy coincidenceGo get yourself checked out.
