Brisket Challenge: Brisket, charcoal grill, 2 hours-what to do

fireman_pete said:
We are cooking on the open charcoal grills provided by them. Basically a 2x4 adjustable height charcoal grill.

I really, really hope they give us Tri-Tip!
Click to expand...
Hmmmm... okay. Gonna be a challenge... mega-heat at the bottom, no lid to keep the heat in at the top, and no time. WTF?

Maybe in you're prep time, make up a simple marinade of a little Balsamic vinegar, worchey, garlic and onion, then slice the brisket into slices, maybe 1/4"-1/2" thick (?). Bag them with the marinade and let them sit... The vinegar will help break down the tissue. Then, foil them with some of the marinade, and place on the grill, sorta indirect heat, with an upside down aluminum pan covering them. At the tail end, maybe the last 20 minutes (?) unfoil them. Salt and pepper both sides, hit the grates and finish them off over the coals, flipping them to get grill marks and prettiness.

I just made all this up... maybe it will work, maybe it won't, maybe you can use portions of it... I dunno.

Good luck!
 
HawgHeaven said:
Hmmmm... okay. Gonna be a challenge... mega-heat at the bottom, no lid to keep the heat in at the top, and no time. WTF?

Maybe in you're prep time, make up a simple marinade of a little Balsamic vinegar, worchey, garlic and onion, then slice the brisket into slices, maybe 1/4"-1/2" thick (?). Bag them with the marinade and let them sit... The vinegar will help break down the tissue. Then, foil them with some of the marinade, and place on the grill, sorta indirect heat, with an upside down aluminum pan covering them. At the tail end, maybe the last 20 minutes (?) unfoil them. Salt and pepper both sides, hit the grates and finish them off over the coals, flipping them to get grill marks and prettiness.

I just made all this up... maybe it will work, maybe it won't, maybe you can use portions of it... I dunno.

Good luck!
Click to expand...

This was my thinking too. Thinner, smaller, less dense surface area and maybe cook it to some level of doneness in that amount of time, but like you said, never tried it and can't say how it would turn out. Good idea with the vinegar to help start breaking it down. Hopefully they DO give you guys tri tip.:becky:

Bob
 
HawgHeaven said:
Bag them with the marinade and let them sit... The vinegar will help break down the tissue. !
Click to expand...

I was also thinking along these lines or maybe an injection w/ vinegar.

If you can make a half way decent brisket in 2 hours you deserve every penny of that $25K.

Probably illegal, but use a pressure cooker then just finish it on the grill.
 
Maybe try to keep it fairly simple....inject it with a mix of Lea & Perrins
Worcestershire sauce with the addition of some Papain, or some other
tenderizer.
Then get the grill very hot; give the Brisket a good sear. Then cook it
fairly hot...about 275-300 degrees. And be sure to slice it across the
grain as thinly as possible....think "Sheet of Paper" thin.

Perhaps they don't expect you to turn out a perfect Brisket in just
two hours.....they may just want to see what you can do with a Brisket
in just two hours.
That, and see who complains the most about the time limit.
 
Ya' know, the more I think about this, the more I want to try it... just to see if it can be done and see what happens!
 
fireman_pete said:
Hi All,

We have been asked to be part of an informal BBQ Contest in October. One of the items that want us to cook is Beef Brisket. Ok, no problem.

However, we only have 2 hours to cook (+ 1 hour to prep) and only have a charcoal grill to use.

what would you do?

We were thinking cut the brisket into steaks, and try cubbing the point for quick burnt ends and Brisket Steak?

Looking for all the crazy ideas and suggestions.

Thanks

Pete
Click to expand...

check out the thread about the fellow bretheren that used an injection with tenderizer in it. he "overcooked" his brisket with the quickness.
 
If you cut it into small pieces before cooking, can you still keep the meat moist?
 
motherlu said:
Maybe chop fine for burgers, chili or meatloaf??
Click to expand...
Hey now... are there any rules stating they cannot do that? Great idea if there isn't! I can see burgers as a whole new canvas! :thumb:

I guess knowing what the rules are would help alot...
 
Can you post up the contest info?
Maybe some of the other brethren would want to take a stab at 25 K.
It sounds like a lot of fun. Wish i was closer to join in and watch.
jon
 
There are not any rules right now. The contest is an invite only thing at a Casino in LV. My neighbor is a high roller, and he was the one invited to the contest. He is allowed to bring someone to help, so he asked me.

We did this last year and took 2nd place. They only did Tri-tip and Chicken, and the money was only $5K

It was nowhere near as strict as a KCBS type contest, pretty anything went. If we needed something, the hotel chefs brought it to us.

The burger idea is interesting.

I am going to start playing with a brisket this weekend, and I will take pics!

Pete
 
What if you cooked it super hot and fast, sliced it very thin returned it to the grill in a covered aluminum pan with beef stock and made pit beef sandwiches or some kind of french dip???
 
JONESY said:
What if you cooked it super hot and fast, sliced it very thin returned it to the grill in a covered aluminum pan with beef stock and made pit beef sandwiches or some kind of french dip???
Click to expand...

That actually sounds pretty darned tasty! I wonder if that would work?
 
I would bet on it that it's not a packer like most of us smoke, but a 4-4 1/2 lb piece (of flat usually) like they have in the meat coolers at the supermarket with other roasts and such. Even so, you'd have to cook it at at least 400° with only 2 hrs of cook time. I'm not even sure that would do it. Forget about smoke and foil it, maybe.
 
How about you stayin' home and your high rollin' neighbor flies me down to Lost Wages and I help him win this 25K fishin' expedition???
 
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