I got hooked on slow roasted brisket while down in Texas and have tried to replicate the rub and cooking of said brisket many MANY times.

I want to cook it on the gas grille. I know it has to be slowcooked ( Low and Slow) to come out all tender and melt in your mouth so it pulls apart, but do I do it in foil or open on the grille?

I want to do a dry rub and have tried a bunch of different spices and come up with a recipe that I like that includes Cumin and Cayenne and garlic and onion powder and cracked pepper all ground together. Do I add salt to that or wait and salt after?

Any brisket roasters out there, come out and helllllp meeee!

RW, I stole, er uh, "borrowed" this from RecipeZaar.com (I haven't personally tried it though).

New Year's Eve Oven Roasted Beef Brisket

SERVES 6 -8

Ingredients
6 lbs beef brisket
1/2 lb carrot (cut into small pieces)
3 stalks celery (cut into small pieces)
3 medium onions, peeled and chunked
3 garlic cloves
1 (28 ounce) can diced tomatoes
1 cup beef broth
1/3 cup brown sugar

Directions
1. In a large bowl combine tomatoes, beef broth, and brown sugar. stir till mixed well.

2. pour over top of the brisket and vegies and bake in the oven for 6 hours at 225 f.

3. you can use any type of roast or meat you want. it really does not matter even a tough type of meat will work fine after cooking for 6 hours it will come out fork tender.

4. call and invite twink over for dinner!

If it's going on a grill, the briskett should be wrapped in foil RW, but never salt your meat before you cook it. If you salt meat before it's cooked, it can end up very tough. If necessary, salt it after it's cooked.

Happy cooking, and don't forget to mail me a taste!

Oooh! Thanks Twink! I forgot about the brown sugar! That's in the rub too! I am cooking this as more of an outside cookout type thing, so I don't want to put all the usual veggies in, but I did wonder if it would make it's own juice if I did it in foil. I may have to add some liquid, and a few fresh tomatoes squeezed in might be just the ticket!

Anne, I wasn't sure about the whole salt thing! I heard that it could make meat tough. I never salt anything until it's served. I figure anyone who wants salt can do their own, but this is a HUGE piece of meat and I want to make sure it's done RIGHT! Thanks!

Let us know how it turns out! I'm interested in trying this.

I have a charcoal grill so I'm not sure this would work for me but I might try it in the crock pot.

I dont know Riverwild. I always salt my meat before I cook it. In fact, I salt
and pepper it before I add the rub. I dont know if you watch pbs or foodtv,
but they all salt and pepper meat before you cook it. Doesnt matter if
its chicken, pork or beef. I think Id do some research on that.

I always cook brisket low and slow in the oven. Im not a big griller..
but please let us know how it turns out.

Here is my grandmothers recipe (she always brings a brisket in her carry on when visiting -we're wierd)

Texas Style Brisket

1 4-5 lb brisket
1/2 c oil
2T worcestershire sauce
1t salt
1 clove garlic pressed
juice of 1 lemon

Marinade in above mixture for 4 or 5 hours, turning once. Remove brisket to a 9 x 13 inch baking pan, cover with foil. Bake at 325 degrees just until tender (1 1/2 to 2 1/2 hours). prepare grill to high heat and add mesquite chips if desired. Put pan over hot coals or gas fire and reduce meat juice (if too moist) or add marinade (if too dry) depending on the meat. Finish cooking on grill to desired doneness.

You can cook the brisket on the grill entirely, but it does use up a ton of propane.

Here's a recipe I've made twice and both times came out well. I didn't put it in the fridge overnight as suggested but I bet it's even more delish if you do! I also add potatoes along with the carrots. It's a recipe that lends itself to improvising a little.

2 tablespoons vegetable oil
1 (3 1/2 pound) brisket, with "fat cap" (do not trim)
3 tablespoons sweet (not hot) paprika
1 tablespoon kosher salt, plus for brisket
Freshly ground black pepper
6 medium yellow onions, cut into thin wedges with root end attached
1 1/2 cups sweet vermouth (I use whatever vermouth is in my liquor cabinet!)
4 cups chicken broth (use low sodium if desired)
8 medium carrots, peeled, and cut into thirds (14 ounces)
Preheat the oven to 375 degrees F

Heat the oil a large, heavy bottomed Dutch oven over medium-high heat until beginning to smoke. Season the brisket generously with the paprika, salt, and pepper. Place fat side down in the Dutch oven and cook until brown on all sides, about 8 to10 minutes. Transfer the meat to a plate and set aside.
Discard about half the fat, then add the onions and cook over medium heat until browned and tender, about 10 minutes.

Pour in the vermouth and cook until reduced by about half. Nestle the brisket into the onions fat side up, add the broth; bring to a simmer and bake, covered, until the brisket is fork tender, about 1 1/2 to 2 hours. Uncover, scatter the carrots around the brisket and cook until the carrots are tender, about 30 minutes more.

Transfer the brisket to a cutting board, cut the fat off the top and thinly slice the meat across the grain. Return the meat to the braising liquid and serve immediately or, cool to room temperature in the sauce, cover and refrigerate overnight. When ready to serve reheat in the sauce.

OK!

We cooked the brisket! WE split it in half, since we didn't have enough people to feed twenty pounds of meat to.

We did a dry rub with generous amounts of garlic powder, onion powder, celery seed, cumin, cayenne, paprika, fresh ground black pepper, kosher salt, light brown sugar, and drizzled a touch of worcestershire on it before rubbing it.

We started it in the oven at 200 degrees and let it cook for three hours, then cranked it up to 300 degrees for another two hours. We finished it on the grille on low with the cover closed, still in the foil, and took it out and crusted it on high for about thirty minutes.

It came out just like I remembered it! It was tender, had some juice left, we saved the juices from the foil and used them for moistening the crusty
rolls that we made sandwiches with. It was easily pulled apart or sliced thin across the grain.

We'll be eating the leftovers for a few days, but it isn't gonna go to waste!

Thanks everyone for all the suggestions and tips! I couldn't have done it without your input!

ok, I give what the heck is a Brisket?