BBQ dilemma.

TRRW#31

TRRW#31

250+ Posts
I'm looking at buying a grill (charcoal). Now here's the problem. I've found the one I want, but it's not very big. It's only big enough to put a brisket in, but it is too close to where the coals would sit. I don't want to buy a bigger one, as I live in an apartment and don't want it to take up most of my patio.

I was thinking of starting a brisket on the grill and then finishing it off in the oven. Not sure if this is a good idea. Please help.
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Weber Smokey Mountain. Smaller square footage than a plastic deck chair, better temp control than a cheap Academy-brand offset smoker.

Take care of it, and it'll last you until you're out of your apartment and well into a mortgage.
 
Most cities don't allow charcoal or gas grills at apartments due to the fire hazard. Are you in an area where it's allowed?
 
I recognize my brisket noobness, but why couldn't you use the grill to to sear the brisket, then move to the oven?
 
You could, but the brisket wouldn't have much if any smoke flavor or smoke ring that is the signature of a brisket (you would essentially be making pastrami). If you do get an Egg, I'd wait to buy one at the next local Egg Fest, as this is the only time you get a reduced price, accessories for free, etc. Good luck.
 
Grilling and smoking are not the same thing. Cook on a grill and enjoy it, while you're in an apartment. When you can get a house, buy a smoker as well. Save the brisket for the smoker. Enjoy good cuts of steak, chicken and fish on your grill Well, and bad cuts of meat that are well tenderized and well marinated.
 
Oh, and get a chimney with your grill. Do NOT use lighter fluid. Get good hardwood charcoal and use the chimney to light it. You will be able to tell the difference in the flavor.
 
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