http://www.ioutdoorgrill.com/whats-the-best-way-to-cook-a-brisket-on-a-weber/ Weber Grill Information & Customer Reviews Fri, 10 Sep 2010 21:57:35 +0000 http://wordpress.org/?v=2.7.1 hourly 1 http://www.ioutdoorgrill.com/whats-the-best-way-to-cook-a-brisket-on-a-weber/comment-page-1/#comment-541 Chef Arson Mon, 26 Oct 2009 07:40:15 +0000 http://www.ioutdoorgrill.com/whats-the-best-way-to-cook-a-brisket-on-a-weber/#comment-541 Don't put the brisket in the aluminum pan. Instead put the pan in the center of the kettle.then place your coal and wood chip on each side the place your brisket over the pan since your cooker is not ceramic it may take a little longer but works just the same. Don’t put the brisket in the aluminum pan. Instead put the pan in the center of the kettle.then place your coal and wood chip on each side the place your brisket over the pan since your cooker is not ceramic it may take a little longer but works just the same.

]]> http://www.ioutdoorgrill.com/whats-the-best-way-to-cook-a-brisket-on-a-weber/comment-page-1/#comment-540 Emma Mon, 26 Oct 2009 05:54:57 +0000 http://www.ioutdoorgrill.com/whats-the-best-way-to-cook-a-brisket-on-a-weber/#comment-540 just do it in the oven if you don't have a smoker. the direct heat of the charcoal will be too hot. Lay out some big wide Foil, drench the brisket in Worcestershire sauce, put the run on, wrap it up as tight as I can. Place it in a disposable or size enough broiling pan, into the fridge for 24 hours. Set the oven to 225-250, ( I don't have a smoker), it cooks for 10-12 hours. never touch it. Pull it out, clip the corner off the foil, pour all those wonderful juices into a bowl. Skim off the fat from the top and you have got the best drippin dipping sauce you can imagine. I always have a container along side the meat, It's amazing! If you have canned gravy for taters and such, put 3-4 spoon fulls into it, wakes up pre made gravy like WOW!!! Of course you can make it from scratch and it's even better. I buy as large a brisket that looks pretty good, generally around 14-15 lbs, end up trimming off 4 in fat before cooking. just do it in the oven if you don’t have a smoker. the direct heat of the charcoal will be too hot.
Lay out some big wide Foil, drench the brisket in Worcestershire sauce, put the run on, wrap it up as tight as I can. Place it in a disposable or size enough broiling pan, into the fridge for 24 hours.
Set the oven to 225-250, ( I don’t have a smoker), it cooks for 10-12 hours. never touch it.
Pull it out, clip the corner off the foil, pour all those wonderful juices into a bowl. Skim off the fat from the top and you have got the best drippin dipping sauce you can imagine. I always have a container along side the meat, It’s amazing!
If you have canned gravy for taters and such, put 3-4 spoon fulls into it, wakes up pre made gravy like WOW!!! Of course you can make it from scratch and it’s even better.
I buy as large a brisket that looks pretty good, generally around 14-15 lbs, end up trimming off 4 in fat before cooking.

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