Beef Brisket Recipe?

Hi all. I'm looking to cook up a beef brisket for lunch this Sunday. I do not have a smoker. Does anyone have any recipes/suggestions on how to cook it? My only options are my Weber gas grill or the oven. Last time I made one, I used the oven and it turned out alright, but I forgot how I made it.

I do mine with a rub in a smoker (fat side up) for a few hours and then wrap in foil and finish in the oven at 250 degrees. Total cook time is probably 8 to 10 hours.

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Originally Posted by ozone

I do mine with a rub in a smoker (fat side up) for a few hours and then wrap in foil and finish in the oven at 250 degrees. Total cook time is probably 8 to 10 hours.

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I do the same but have been using a crock pot lately instead. It seems to break down the tuffness of the meat a little better. I just put enough water in it to steam it, but not have it saturated.

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Originally Posted by ripvdub

I do the same but have been using a crock pot lately instead. It seems to break down the tuffness of the meat a little better. I just put enough water in it to steam it, but not have it saturated.

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Ditto, like the crock pot method better.

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Originally Posted by ripvdub

I do the same but have been using a crock pot lately instead. It seems to break down the tuffness of the meat a little better. I just put enough water in it to steam it, but not have it saturated.

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I can vouch for ripvdubs recipe, it's awesome!!! The man knows his grilling!!!!!

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Originally Posted by ozone

I do mine with a rub in a smoker (fat side up) for a few hours and then wrap in foil and finish in the oven at 250 degrees. Total cook time is probably 8 to 10 hours.

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So your smoking it for probably about 6 hrs, then about 2 hrs in the oven.

I'm doing one in the smoker tomorrow. I usually do pork (ribs, shoulder, etc) and have had limited experience/success with brisket.

I'll report back (only if its good of course).

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Originally Posted by guitarchitect7

So your smoking it for probably about 6 hrs, then about 2 hrs in the oven.

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Nope, other way around. I'll give it smoke for 2 hours at around 300 degrees then I'll place it on foil, give a sprinkle of sea salt and pour half a bottle of beer over it, wrap it up and put it in a 250 degree oven for 6 to 8 hours.

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Originally Posted by guitarchitect7

So your smoking it for probably about 6 hrs, then about 2 hrs in the oven.

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I'll smoke it for about 4-6 hours. Depends on how much time i have and how hot the coals are. I usually just smoke it til it has a nice dark char on it, not burned or anything, but just a typical grilling crust.

Then I'll have it in the crock pot another 4-6 hours. It seems like it needs to be oven all day just to get it decently soft. I like it borderline shredding.

14 lb brisket trimmed
http://i467.photobucket.com/albums/r...g?t=1247260321

Dry rubbed
http://i467.photobucket.com/albums/r...g?t=1247260414

After 2-3 hours of smoke (Had to cut it in half to fit the smoker)
http://i467.photobucket.com/albums/r...g?t=1247260447

Anyone have a recipe for their rub they care to share?

Here is a rough guide. Basically equal amounts of sugar and salt plus spices. You should feel free to modify this based on your tastes and cooking results. Keep track of what you like. This rub is great on beef and pork.

1/2 C White sugar *
1/2 C Salt (garlic, celery, onion, seasoned, Kosher(non-iodine)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp cayenne powder
1 tsp lemon peel or orange peel
1 tsp dry mustard
1 tsp paprika
1/2 tsp black pepper
1/2 tsp ground clove

* if you want to use brown sugar - use twice the amount of brown sugar you are substituting (eg. 1/4 C white + 1/2 C brown)

My rub is 1/4 cup paprika and brown sugar, 3 Tablespoons of black pepper and kosher salt, 2 teaspoons each of cayenne pepper, celery seed, garlic salt, and onion powder. I use it on chicken and pork shoulder. I put the rub on the day before in a a plastic bag. Only use charcoal Weber with indirect heat. Shoulder for 6 - 8 hours and chicken for 2 hours. Use hickory wood chips.

You have to be careful with the sugar as that is what burns.

This keeps for a couple months in the pantry.