Brisket on a Propane Grill
Brisket on a Propane Grill , 06-13-2009 12:18 AM


Advanced Low-Carber


Being a true born Texas brisket flows through my veins.


I researched cooking a brisket on a propane grill but I figured I'd 'wing it' after reading up on it on the internet.

For those interested here it is. There is some room for refinement...

1. Purchase a brisket!

I found a center cut 1/2 brisket at Walmart for about $15.00 (little over 10 lbs). A full brisket full would not fit in my small propane grill.

2. Start grill on preheat for 10 minutes. (I have a 2 burner grill that will do 8 1/3lb burgers for size reference)


4. Put in grill and turn the controls as low as possible.
5. Cook on low for about 1 hour with both burners on.
6. Turn off 1 burner for 1 hour
7. Turn off above burners and on the other on low for 1 hour.
8. Turn on both burners for 30 minutes still on low.
9. Check the internal temp of the brisket and make sure it is t least 170 degrees or higher. I like mine fairly well done so I shoot for 180-200 internal temp at 3 spots.

10. If desired temp then tun off grill and let set in grill for about 30 -45 minutes if not desired temp then keep both burners going for another 30 minutes and check temp.
11. When you pull the brisket let it cool for about 30-45 minutes at room temp and cut into it.

Because I am refining this process suggestions are requested.
RE: Brisket on a Propane Grill , 06-13-2009 11:07 AM


Moderator


Richard, if the brisket is wrapped in foil, what is the point of doing it on the grill rather than in the oven other than to keep the house cool in the summer?

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Brisket on a Propane Grill , 06-13-2009 11:40 AM


Advanced Low-Carber



Yep...(Texan for yes) it does get a little warn (and humid) where I am so keeping the house cool is important.

I am planning to try it on an open grill. Juice catching is the second problem besides the higher heat, from what I can tell. With the smaller brisket it is possible to get a pan to sit on top of the flame shield and catch the dripping just under the brisket but not blocking the heat. Maybe a wire hanger from the pan to the grill or something similar. Then, alternating the flame to keep the heat even should work. I figure this is the next thing to progress to. And after that a really good LC BBQ sauce!
RE: Brisket on a Propane Grill , 06-13-2009 01:44 PM


Moderator


Well, it's "warm" (as in blazing hot) where I am too. I live near Houston.

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Brisket on a Propane Grill , 06-13-2009 02:22 PM


Moderator


I'm in Dallas...it's freakin hot here too today.

Here's my 2 cents...

When you say "open grill", do you mean a grill without a lid? Because if that's what you are talking about, I think you will be happier with your results if you keep the lid down...particularly if even heating is what you are going for. Lid off is for grilling steaks. Brisket, ribs and pork butts (Real BBQ, right!) need steady low, indirect heat which requires the lid to stay down.

If you do that, I don't think you will have to switch back and forth like that with the burners in order to keep the heating even. If you are using low, indirect heat with a pan sitting on top of the flame shield, you'll be fine...particularly with foil around it.

But Indirect heat is the key and you can't get that without a lid. If that's not an option, then you'd probably be better off taking Linda's suggestion and cooking in the oven. We have a NuWave oven that we will use for this sort of thing now because it's doesn't heat up the house.

Also, for what it's worth, KC masterpiece makes my favorite low carb bbq saunce. I think they are marketing it as "low calorie" now but it's very low carb. Comes in a blue labeled bottle.

Have fun with it! I'm jealous.
RE: Brisket on a Propane Grill , 06-18-2009 06:04 PM


Expert Low-Carber



I live in Houston as well. I just retured from vacation in the Utah mountains -- much cooler and it even snowed on the high peaks. Why did I even come back????

Cooking out is a great way to keep the kitchen cool.

Sugar is the enemy; fat is my friend. The only bad fats are artificial fats.
Low Fat & Fat Free -- tastes bad, bad for you.
RE: Brisket on a Propane Grill , 06-18-2009 06:10 PM


Expert Low-Carber


You can also smoke brisket on a gas grill. Just make a "pouch" out of aluminum foil, fill it with wood chips, and poke a few holes in the foil. Then place it on the bricks, under the cooking grid with the burner on low. It will smoke for a while, but you'll have to use more "pouches" for complete smoking.

I put the meat on the top rack and put a foil "catch pan" with a little water underneath. I've had a vew flair-ups from the fat dripping down on the burner.

Sugar is the enemy; fat is my friend. The only bad fats are artificial fats.
Low Fat & Fat Free -- tastes bad, bad for you.
RE: Brisket on a Propane Grill , 06-18-2009 07:28 PM


Senior Low-Carber


Hmm, I may have to try this. I smoke whole briskets, but my electric water bullet smoker died so have to find another method or get a new smoker.

Boo

My Progress


RE: Brisket on a Propane Grill , 06-19-2009 11:57 AM


Moderator



I put the meat on the top rack and put a foil "catch pan" with a little water underneath. I've had a vew flair-ups from the fat dripping down on the burner.
I don't know if this is how they're making gas grills these days but our most recent one (Charbroil brand) doesn't have any "bricks" or "coals" like our old one did. There isn't any place to set anything under the cooking rack because the burner is right there and it's an inverted "V" shaped thing.

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Brisket on a Propane Grill , 06-19-2009 12:46 PM


Senior Low-Carber


Well, my brisket smoking experiment didn't go so good. For some reason the temperature crept up to 270 and dried it out. I had been checking it regularly for the first few hours and it never got over about 230-235 degrees. I didn't watch it after putting the last foil pouch of wood chips in and somehow the temperature went up even though the ambient temperature was dropping. I think it is salvageable with some braising, but I may end up with a whole brisket's worth of burnt ends.

Boo

My Progress


RE: Brisket on a Propane Grill , 06-19-2009 04:52 PM


Senior Low-Carber


Since my bullet smoker died I've been trying to figure out what to replace it with. Using the propane grill didn't work for me, apparently I'm propane challenged. I want to upgrade from the bullet type smokers to something roomier, but I hate trying to manage the coals all night when doing brisket or pulled pork. I finally hit on an idea that I think will work.

I like the offset firebox smokers, they have a great look and work well, but have the charcoal management problem. My old electric was easy to work with, just add smoke chips at the start and fater 4 hours, then forget about it all night, but it was small and poorly made.

Alton Brown built some ultra-cheap smokers for a couple episodes of good eats, one from a cardboard box and one from a ceramic planter. The box is single use only, and large planters are heavy and expensive. What I liked about both is that Alton used an electric hotplate for his heat source, no fuss, no charcoal, no heat management problems.

My next smoker is going to be a small to medium size offset firebox smoker, but I'm going to put a hotplate in the firebox instead of using charcoal. I'll put a pie plate on the burner to hold the wood chips and run the power cord out the damper holes. Dumping the ashes will be easy, just pull the pie plate, dump and replace.

Granted, it's not as easy as using the propane grill, but seeing how badly that went for me I need another option.

Boo

My Progress


RE: Brisket on a Propane Grill , 06-19-2009 08:13 PM


Moderator


Boo,
Your idea sounds like fun!

I've got a Weber Performer and a Weber Smokey Mountain Bullet and I absolutely LOVE both of them. They are a little more expensive but have shown themselves worth every penny over the years.

I see these all the times on Craigslist. People don't think a "dirty old grill" is worth much so you can get them cheap if you are patient.
RE: Brisket on a Propane Grill , 06-19-2009 08:17 PM


Moderator


Boo,
One more thought. If I am ever in the mood to bbq without charcoal (sort of like what you are thinking about doing), I just use my NuWave oven. It doesn't hold quite as much as a full-on bbq (but I can get a 11 pound brisket in it), but it cooks really fast (even from frozen), requires very little clean up, doesn't have to be watched...and the food tastes great! Not "smoked"...but great!
RE: Brisket on a Propane Grill , 06-19-2009 10:46 PM


Senior Low-Carber


Hogsfan,
the Webers are famously excellent bullet smokers. I'm definitely going for traditional smoke, I'm just trying to avoid using charcoal if possible.

boo

My Progress


RE: Brisket on a Propane Grill , 06-20-2009 12:13 PM


Moderator


Justin, how are you fitting an 11 pound brisket in your Nuwave oven? Are you cutting it in half and splitting it between two racks? I haven't tried making any kind of roast in mine yet because the ones I buy always seem too big to fit. I'm also worried that if I put them on different racks they won't be done at the same time.

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Brisket on a Propane Grill , 06-20-2009 08:31 PM


Moderator


Linda,
My favorite of all time is pork shoulder (boston butt) roasts. They fit perfectly on the bottom rack. All I do is sprinkle on a little season-all and let it do it's thing. The only reason I tell you this is because you said you haven't tried roasts and it's SO GOOD! (...but now that I think about it I have this nagging feeling you've told me before that you don't eat pork. Is that true or was that someone else?)

As for the brisket...I don't try to use both racks. What I figured out was that I could actually carve the brisket up in a shape that would allow the whole thing to fit on the bottom rack at one time. So instead of cutting it in half, I actually round off the flat end in the shape of the circle so that it will fit in that bottom rack (imagine using the dome of the Nuwave like a cookie cutter and trying to cut the brisket like that. The extra scraps that are left are usually small enough that I can cut them into two pieces that will fill in the gaps around the edges. it's not the prettiest way to serve it, but it will get it all in there at once. Sometimes it's hard to get the lid down at first, but once you get it going, the brisket will start to render and shrink up and by the time it's finished, it fits just fine. Just remember that the smaller pieces may cook a little faster.

My favorite way now though is I'll take a full brisket (with point and flat) and cut in into thirds BEFORE I freeze it. That allows me to cook from frozen which works out nice (This ONLY words with the NuWave oven for those of you who are just jumping into this conversation.) The also works out to nice portion-size versions of brisket so that we aren't trying to eat 11 pounds of beef all at once.

Hope this helps.
RE: Brisket on a Propane Grill , 06-21-2009 12:41 PM


Moderator


Thanks for the tips, Justin. I do eat plenty of pork and Boston butt is one thing that I know would fit quite well in a Nuwave oven without any adjustments or trimming. I just haven't made a butt roast in a while and when I did I didn't think about Nuwaving it. It's mainly beef roasts that I have trouble with the size. Even if the meat itself would fit, I usually add carrots and potatoes for my husband and those wouldn't fit along with the meat. Plus, unless I put the roast in the baking pan, the veggies wouldn't be roasting in the meat juices which is the best way to do them. I wonder if it would work to place the veggies in the liner under the rack so that the meat drippings would drip down onto them. Do you think they would cook that way or stay raw because they'd be too far from the heating element?

Your idea to cut a large brisket into more manageable pieces before freezing it makes good sense and I might try that sometime. Are you cooking it directly on the rack or are you putting it in the baking pan? Now that I think about it, I think that's the main problem I was having in my head about not making roasts in my Nuwave. I wanted to be able to fit them in the round baking pan so that I wouldn't have to scrub the rack later. If I were to place the meat directly on the rack, I'd have plenty of space for most cuts of meat. I do at least line my oven liner with heavy foil so I don't have to clean that. I guess I just need to stop being so lazy about scrubbing the rack. I have to do that every time I make burgers in my Nuwave anyway but then I usually make about 12-15 pounds of patties in one go-round and only have to soak and scrub the rack once when I'm done. I suppose though that the rack wouldn't be quite as hard to scrub after one roast as it is after cooking 10-12 batches of hamburger patties.

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Brisket on a Propane Grill , 06-21-2009 05:07 PM


Moderator


I haven't tried the veggies. To be honest, there are few things that substitute well for pot roast (in the crock pot) when I get in that mood so we usually do that sort of thing in the crock pot. I tried doing a chuck roast in the Nuwave once and it wasn't good at all. I think I over did it.

I don't have the baking pan so I do everything on the rack. I understand completely what you mean about cleaning, I don't like it either. Fortunately, it doesn't bother me if it doesn't look brand new so I usually just knock off the big pieces and run the thing through the dishwasher and it come out "good enough" for me. Besides, roasts really aren't that bad to clean up after...especially if you do it right away.

Chicken wings are another story entirely.
RE: Brisket on a Propane Grill , 06-21-2009 05:23 PM


Moderator



That wouldn't bother me either except that we can't put anything greasy down our kitchen drain (which includes the dishwasher). I have to scrape off any food residue into the trash before I can wash the rack. By the time I've done that, I might as well just finish washing it by hand. Actually, what I do is set an old grocery sack in the kitchen sink and set the rack on it while I scrape the food off. The sack catches the crud so it doesn't go down the drain. It makes washing dishes a real pain in the neck but our landlord won't fix the plumbing. Every dish/pot/utensil that I use has to be wiped down with paper towels to remove any traces of food before I put it in the dishwasher. I have to do this to prevent the kitchen drain from backing up.

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Brisket on a Propane Grill , 06-22-2009 05:26 PM


Senior Low-Carber


I was able to salvage my failed propane grill brisket. I put it all in a large skillet with a few cups of water and braised it with the lid on for a while. Once it was reasonably tender I chopped it up, drained about half of the smokey water, returned the meat to the pan with the rest of the smokey flavored water and some fresh water, braised it some more then removed the lid and let the excess water simmer off. It made pretty decent burnt ends. Not quite what I had planned but at least I didn't have to throw it out.

Boo

My Progress