Brisket without a smoker?

[Knoxville-Horn]

This is probably a really lame question for all you professional grillers but...

I want to cook my first brisket for the TN/GA tailgate. I don't have a fancy smoker or gas grill. I do have the regular charcoal grill and an oven. I know this process may be considered sacriligious, but is it possible to cook a good brisket with these two tools? I figure I can smoke the brisket on the grill and cook it in an oven.

I can follow the recipes myself. I guess what I'm asking about is the process of cooking it. What do I need to do?

 

[IPoopOnWhoop]

I've made some pretty good briskets on a charcol grill before. Just make a small fire in one corner, and place the brisket in the opposite corner. Not as good as true smoking, but it gets the job done. Rub it with whatever you like. I normaly do, salt, pepper, season salt, and a little crushed red pepper, but I like it spicy.

 

[S197HQQKEM]

if it ain't a gas grill and the grill is big enough for indirect heat then yes it can be done.

just build a fire off to the side and let it smoke away. after it looks like it should do the foil trick and put it in the oven to finish.

you don't need a fancy smoker.
my ex-fil did some excellent brisket using nothing more than some sheets of tin and four cinder blocks and a sheet of expanded metal. he stood the sheets of tin up against the 4 cinderblocks put the expanded metal on top built a fire in one end and put the brisket at the other end on the expanded metal and covered it with another sheet of tin. let it go for several hours and you get excellent BBQ. light portable and cheap and it worked.

 

[Knoxville-Horn]

Let's say I've got a 9-11 lb. brisket.

I marinate it overnight. That part's easy.

I know to cook it at about 225-250 in the oven for 4-5 hours.

I guess my concern is in the middle of the process -- smoking.

Tell me if I'm right or correct me if I'm wrong:

I build a charcoal fire on one side of the grill. I let the charcoal turn to embers at which point I add soaked mesquite chips. I then put the roast - unwrapped - onto the opposite side of the grill.

How long to I let it smoke?

I know I close the cover but how do I regulate the vent? i.e. close it, open it all the way, keep it partially open.

How do I regulate the temp inside the grill? I've read that 200 degrees is about right. I know this is a really stupid question, but is there a thermometer that y'all use that will tell you to add more heat or lower the heat?

That should just about do it. Sorry for all the stupid questions. I've grilled exactly once in my life and I screwed it up. My family wasn't exactly the grilling type and I've become fascinated watching Barbeque University on my new TV and reading the brisket advice on this board.

 

[Steel Shank]

If you have room, build a brick wall to provide some separation between your fire/heat source and your brisket. This way the wall forces the heat up and over to the brisket instead of letting the heat get directly underneath it. I've seen a few guys use this method.

 

[scottsins]

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[NCAAFBALLROX]

If you're going to oven it (which I don't do), you smoke FIRST & then oven LAST.

Me, I smoke & finish off for hours @ a time in a cooler while under heavy wrap. What makes this great for tailgating is you can work the meat overnight before the tailgate & then bring it; no smoker required onsite. So long as it's not opened, you can safely hold meat (beef) in there for about 3 or 4 hours.