Brisket on a Weber grill

[wall_eye_assasin]

Was wondering if anyone can give me some help on cooking a brisket on a weber grill. I have never cooked a brisket ever but want to real soon. I have seen recipes for brisket on a smoker but not on a weber grill. I cook many things on a weber, Turkey, BBQ ribs etc. etc. etc but do not want to mess up my first brisket. Cooking time, Foil or no foil, wood chips or no wood chips. Time to expect. Any information would be appreciated. Its going to be nice next couple of days want to get one on. Thanks in advance for any recipes.

STURGEON: FISH OF A THOUSAND WORMS

[Jim Almquist]

With deer hunting so close you might not get as many hits so I will post a link to a old thread that covered cooking brisket. Brisket

[irishjigs]

Since you've done ribs already, I am assuming you have the indirect heat thing figured out (placing all the coals on one side of the grill and the ribs on the opposite side). The only thing I would do different with brisket is have the brisket in a foil pan. This will prevent it from drying out. Try to keep the temp around 270, and about 3-4 hours should do the trick depending on size of brisket. Feel free to baste the meat with a mop sauce or its own drippings in the pan. I have used this method a few times, and it has come out great.

[Eric Wettschreck]

When I do briskets I put the coals around the outside and put a bread pan filled 1/2 way with water right smack dab in the middle of all the coals.

Works and tastes great.

[wall_eye_assasin]

boilerguy and irishjigs, Thanks for your time and advice on the brisket. I do know the inderect heat method and can work a weber real well if I do say so myself. So no foil or wood chips. How about marinating it in Dr pepper or something else I have read. Again thank for your help just don't want to mess up that big of a piece of meat.

[Eric Wettschreck]

I've never marinated one. Not saying it wouldn't be yummy, I've just never done it. However, if you have one of those injector thingys shooting it with Dr. Pepper sounds like a good idea.

I also rub some lemon pepper on the outside of it.

[irishjigs]

I have never marinated one either, but I do rub it up with the traditional rub that I use on my ribs. Also, go ahead and use wood chips! Just make sure you replenish coals and chips every hour or so. Chips add flavor but not necessary. Again, my method is a little different putting th brisket directly in the foil pan. In my short life, it just seems to stay moist that way.

[muc33]

Marinating in a carbonated drink like beer or 7up is what I do with most slow cooked meats, including my easter ham... the carbonation helps keep the moisture in, really does nothing for flavor, you could use orange crush for that fact, but it would stain the meat so usually just go with beer or 7up.

With many friends in South Texas who enter brisket contests, they swear by dry rubbing and also by slow cooking on open pit for 3-4 hours night before you want to eat, then wrap in foil, put in cooler for the night and hit the pit again in the morning with the temp piped up to 300 to finish.