Living in the south often means serving up a brisket for holiday meals. I love it because brisket always goes on sale during the summer holidays. What I really like to do is to buy an extra one or two and cook those a little after the holiday. While I would love to completely cook a brisket on my grill, but my grill tends to cook a little too hot, with its minimum temperatures being greater than 325 degrees. So my solution was to first cook the brisket on the grill to get a nice char on the outside, and then move the brisket to the inside and finish it off in the oven. I must say this worked very well, and I will be using this technique going forward in the future.
I purchased a packer cut brisket from the grocery store. These are wrapped in cryo-vac and they are the least expensive cuts you can buy for brisket. On sale, these run under $1.50 a pound, butcher trimmed briskets run quite a bit more. You can trim these pretty easily yourself. You want to trim the fat to around 1/4 inch or so on the outside of the brisket. This will mean that you will be trimming off a fair amount of fat from this brisket. Now when choosing one, I always see if the cryo-vac will bend in half to help determine how tender it is, and that it isn’t completely marbled with fat. Briskets by nature are fatty, but they are also very tasty and tender when cooked on low, and slow.
How to cook a brisket
How to cook a brisket
- 8 punds packer cut brisket
- 1/2 cup brown sugar
- 2 tablespoons seasoned salt
- 1 tablespoon Chili powder
- 2 teaspoons black pepper
- Trim brisket well, and then combine the brown sugar, seasoned salt, chili powder, and black pepper to make a dry rub. Coat the brisket well, and allow it to reach room temperature. Hethe at grill to around 325 degrees. Place brisket on the grill and cook on each side for approximately 30 minutes. Remove brisket from the grill.
- Heat oven to 275 degrees, and wrap brisket in foil. You can add sliced onions and garlic cloves to the brisket before wrapping with foil if you like. Place foil-wrapped brisket in a baking dish, and bake brisket for an additional 3 hours. Remove brisket and allow to rest for 20 minutes before slicing.