A brisket roast is a cut of beef from the breast region of the cow. It is thicker than 2 inches, making it ideal for a slow and indirect heating process such as grilling. Because brisket requires such a long cooking time, it can be challenging to prepare. However, with the right ingredients and technique, you can turn even the toughest cut of brisket into meat that is tender enough to cut with a fork.
Step 1
Wash your brisket roast with cold water and dry it off with paper towels.
Step 2
Combine spices and herbs such as chili powder, cumin, brown sugar, salt and pepper in a bowl. Rub the mixture all over the brisket and wrap it in plastic wrap. Allow the roast to rest in the refrigerator for about 8 hours to help enhance the flavor of the meat.
Step 3
Preheat your grill to low and allow the brisket to rest at room temperature while the grill heats up.
Step 4
Position the brisket, fat side up, inside of a heavy-duty aluminum foil pan. Set the pan in the middle of the grill and close.
Step 5
Baste with the juices and fat that drip into the pan about every 1/2 hour. Add additional coals if using a traditional grill as needed every hour to keep the temperature steady.
Step 6
Cook for up to eight hours or until a thermometer inserted into the center of the meat reads at least 145 degrees F.
Step 7
Move the brisket roast onto a cutting board and allow the meat to rest for about 10 minutes before slicing and serving.
Tips and Warnings
- For best results, "The Barbecue! Bible" recommends choosing a brisket that has not been trimmed and has a thick layer of fat. Cooking the brisket in a shallow pan keeps the fat and juices from catching fire in the grill. In addition, the moisture produced helps keep the meat from drying out during the cooking process.
- The United States Department of Agriculture warns that you must wash your hands, cooking surfaces, knives and cutting boards with hot, soapy water before and after you handle raw brisket. This will help prevent cross-contamination and the spread of dangerous bacteria. Always marinate your brisket in a covered dish or plastic bag inside of the refrigerator.
Things You'll Need
- Paper towels
- Spices and herbs such as chili powder, cumin and brown sugar
- Plastic wrap
- Grill
- Heavy-duty aluminum foil pan
- Meat thermometer
- Cutting board
References
- "The Barbecue! Bible, 10th Anniversary Edition"; Steven Raichlen; 2008
- United States Department of Agriculture; Keep Food Safe! Food Safety Basics; April 25, 2007
- Beefitswhatsfordinner.com: Know Your Cuts and How to Cook Them
- Post-gazette.com; Texas Beef Brisket Barbecue; Suzanne Martinson; July 18, 2002
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