HOT N’ FAST GRILLED BRISKET RECIPE
- Brisket, trimmed and seasoned
- Aluminum Foil
When foil-wrapping your brisket, use two layers of foil to guard against accidental holes in the bottom layer, seal tightly. You want to preserve as much moisture and juice as possible (this will prove valuable later).
Once the brisket is wrapped, it will not take long for it to hit the target temperature—between 195 and 205 degrees across the whole brisket (most importantly in the flat). When measuring the temp with your Thermapen, take the time to feel the resistance of the meat. The point will be more forgiving since it has considerably more fat. If the meat feels super stiff yet, it may require a few more degrees of cooking time. The brisket will relax as it rests, so don’t worry if the brisket is not super tender at this point.
As soon as you have verified the temperature of the brisket, you will need to vent the foil to let steam out and stop the cooking process, while still on the grill. Leave the foil open for a minute or two, just long enough to vent all the built-up steam.
Once the brisket is vented, wrap it back up in the foil, cover with a towel and let rest in a cooler or warming box, keeping it warm for at least 2 hours (4 hours preferable).
After your rest you can separate the point from the flat, sliding a knife between the two pieces. Use caution, as brisket will still be very hot.
A quick reminder on slicing: you can ruin a brisket at the very end by slicing it wrong. You have to find the grain of the brisket (refer back to the trimming section) and cut 90 degrees across that grain. Only by doing that, will you achieve perfectly tender results. Once sliced, place those slices back in all that juice—the freshly cut brisket will soak up a bit of the juice like a sponge.
Take the remaining au jus and use for gravy, pan sauce, dipping sauce for a brisket French dip sandwich, or just bag it, freeze it and then add it to pot roasts that you cook in the crock pot.