Chers Char Grilled Oven Brisket Recipes

Steps:

• Submerge the wood chips, if using, in a bowl of water and set aside to soak.
• Combine the sugar, paprika, salt, pepper and cumin in a small bowl, then rub all over the brisket, coating it entirely. Set aside at room temperature. (You may apply the rub the night before cooking and allow it to season, wrapped, in the refrigerator.)
• Build a fire on one side of a charcoal grill, or set one of the burners on a gas grill to high. When all coals are covered with gray ash or the gas grill is hot, place the brisket, fat side up, on the cooler side of the grill, add a handful of the soaked wood chips to the hot side and put the cover down. Cook for 15 or 20 minutes. Flip the brisket over, add the second handful of wood chips to the hot side and cook an additional 20 minutes or so. Remove brisket and wrap tightly in foil, fat side up.
• Heat oven to 225. Put the brisket packet in a large roasting pan, and place in the oven to cook, unattended, for the next 9 to 10 hours, until extremely tender. (The internal temperature of the meat will be around 165 degrees.) Unwrap the meat carefully, still in the roasting pan, and save the accumulated juices. Slice against the grain and pour the juice on top of the result. Consider serving with baked beans. Use your own recipe or one from nytimes.com.

Steps:

• Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
• Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
• Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
• Place meat in a roasting pan, top with chile mixture and onions.
• Seal pan tightly with aluminum foil.
• Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
• Shred meat, mix with onion and juices.
• Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.

Steps:

• Mix all ingredients in a small bowl (except brisket).
• Line a baking pan with enough foil to seal over the meat.
• Brush half of mixture on bottom of foil. Then, place brisket in the pan, fatty side up. Brush the remaining mixture on top of brisket. Cover and seal well.
• Marinate overnight in refrigerator.
• Take out of fridge about 1/2 hour before cooking.
• Bake at 300F for 3-1/2 hours or until tender.
• Take from oven and allow to rest 15 minutes before cutting.
• Scrape marinade off of meat and slice across the grain.
• Note 1: This recipe is good for 4-6 lbs. of brisket. If you are cooking a larger size, adjust amount of marinade accordingly, marinate longer-at least 24 hours, and adjust cooking time. Allow approximately 1/2 hour cooking per 1 lb. at 300°F.
• Note 2: The pan drippings make a wonderful sauce but you will need to skim the fat and/or strain with cheesecloth. Add beef broth and thicken with cornstarch, if needed. Or, just use your favorite barbecue sauce.