Grilled Barbeque

Almost everyone I know enjoys a good plate of Barbeque. Be it slow smoked ribs, pulled pork or smoked beef brisket, there is no meat more flavorful and tender. Achieving this kind of flavor and tenderness requires not only special equipment and knowledge of flavoring woods, but a passion for this great art of cooking and lots of time. And there is the “rub”. Most people do not have the 8-12 hours required to produce a nice, tender brisket or the 4-7 hours it takes to slow smoke a slab of ribs. That is the reason it is a bit pricey to eat at some of the barbeque restaurants in the area.
There is no reason you can’t have good quality barbeque at home using your own grill. And it doesn’t have to take all day to cook. I call this method of cooking “grilled barbeque”. The secret to grilled barbeque is using our grill as an oven to use a cooking method called braising. Braising means to cook, covered, using low/moist heat. We do this by first browning the meat on all sides over medium heat; place the meat in a roasting pan with a liquid such as wine or broth. We cover the meat with foil or a pan lid and bake at 300 degrees for up to 3 hours. The liquid produces steam that accelerates the cooking process almost as a pressure cooker does. This method works especially well with beef brisket. By using a dry rub and browning the meat over a charcoal or gas fire we create a mild, smoky flavor before we braise it for tenderness. To produce the flavorful, crusty outside edges similar to barbequed ribs or pulled pork, we grill roast the meat till almost done; then wrap in foil to braise the meat the last 30-60 minutes for that “fall off the bone” tenderness.
By using a combination of grill roasting and braising, we have reduced the time required to produce barbequed ribs and pulled pork from 4-7 hours to 2-3 hours and brisket cooks in 3 hours instead of 8-12 hours. Now you can enjoy good quality “Grilled Barbeque” in the comfort of your own back yard!

Texas Style Beef BrisketBasic Texas Beef Rub

Combine equal parts

Salt
Ground Black pepper
Sugar
Garlic powder
Paprika
Chili powder

Coat 5-6 pound beef brisket liberally with beef rub 2-12 hours before cooking. Pre-heat grill to medium heat. Brown meat on all sides then place into baking/roasting pan just large enough to fit. Add red wine, beef broth or beer till it reaches 1/3rd to ½ way up the side of roast. Cover tightly with foil. Place on grill* using indirect heat method and braise 3 hours at 300 degrees or until very tender. Allow to rest 40-60 minutes before slicing thinly across the grain. Serve with pan juices or barbeque sauce.

* you can braise in oven 3 hours at 300 degrees at this point.